Diet, Dessert and Dogs

[I thought it would be fun to run a little series over here at DDD: I'll profile one one of my favorite foods, or a food that I've recently discovered and enjoyed, over several days.  The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. This is the first entry on apples.]

Honestly, where does the time go?  Here we are on November 5th–but wasn’t yesterday Halloween? Now that I finally seem to be clawing my way out of my flu funk, the days are whizzing by (if only they’d whiz directly to mid-April–do not collect $200, do not pass snow–that would be great.  I, for one, could do without winter.)

Well, whether we want to or not, at this point most of us are thinking ahead to the holidays.  With that in mind, I’ve got two great suggestions before I turn to today’s Lucky Comestible.

If you’re looking for some delicious holiday-themed dishes, take a look at Nava Atlas’s A Bountiful Vegan Thanksgiving ebook.  At 78 pages, it contains a slew of recipes, from appetizers and soups to salads, side dishes, entrées, stuffings, sauces, and desserts.  While most of the recipes are Nava’s own, she also includes dishes from ”guest” chefs like Beverly Lynn Bennett, Fran Costigan, Dreena Burton, Isa Chandra Moskowitz, Robin Robertson and Susan Voisin, among others (and two recipes by yours truly!).  I was thrilled to receive my copy and even though we’ve already celebrated Thanksgiving here in Canada, I still saw lots of recipes I can serve up at Christmas time and through the new year. Best of all, profits from the book are all going to some of Nava’s favorite charities. Click here for more info or to buy.

And don’t forget that Sweet Freedom is on sale until the beginning of December!  With over 100 recipes for all your favorite sweet treats made healthy (plus a few unexpected goodies!), you can have your cake this holiday season, and great health, too.  The book would also make a wonderful gift, and can be signed for the recipient. Just click on the book cover at left or the Cookbook link at the top of the page for more info or to purchase.

And while I was thinking about the holidays, I decided on the focus of this sixth Lucky Comestible series. Although I love pumpkin and have a few recipes that include it on this blog, there’s never a shortage of pumpkin-based recipes at this time of year. I got to thinking about other autumn produce and how I could incorporate it into my holiday menus.  And since I’ve recently seen the return of limited fruits to my culinary repertoire, I immediately decided to highlight one of these not-so-sweet beauties in my next Lucky Comestible series.  And then it hit me–why not apples? 

I mean, apples are, in a way, the original fruit (though technically those naked lovers did gorge on pretty much every other fruit before they bit into that MacIntosh). And it’s true what they say–your daily Granny Smith could very well be a means to protecting your health.  Apples are also visually appealing, tasty, portable snacks; and, I daresay, they are probably the single fruit consumed by the largest number of people. They’re sort of like the Miss Congeniality of fruits.  In fact, they’re actually the Sally Field of fruits–we like them!  We really, really like them. How many people don’t enjoy apples?

Far from being a mundane pleasure, then, apples are a healthy indulgence that come in a variety of shapes, sizes, and appellations.  Of course, we’re all familiar with cute little Granny Smith, with her tough exterior and tart insides, or the sweet and delicate Delicious varieties.  But how about the Scarlet O’Haralson or Summer Rambo? Apples take on Hollywood!  If you’re curious about all the names bestowed upon this common fruit, check here. 

Apples are also associated with myriad historical facts and trivia.  For an amazingly comprehensive list of all things apple, check out this incredible post by Johanna of Green Gourmet Giraffe (Thanks, Johanna!).

Of course, we all know how versatile the forbidden fruit is in terms of flavor combinations; besides the seminal apples and cinnamon, apples can chum around with savory curries, sweet spice mixtures, your choice of alcoholic beverages, caramel, and even chocolate. It’s also a flexible ingredient that contributes equally well to any course of a meal. So I thought it would be fun to run the gamut of courses, featuring an apple-based dish spanning appetizer to soup to main course and dessert.

Ready for your appetizers?  Let’s begin with this astonishing roasted red pepper and apple dip.  Wouldn’t this look beautiful on a holiday buffet table?

This recipe hails from Nicole Routhier’s Fruit Cookbook, a massive tome that’s been wedged in my cookbook book case between Meena Pathak’s Indian Cooking for Family and Friends and the Moosewood Low Fat Favorites for almost a year without stirring (pun intended. Oh, and that reminds me, I really need to organize my cookbooks already).  A book based on fruit recipes seemed perfect for my apple quest, so I pulled it from the shelf and began to browse.  The original dip was intended for grilled shrimp, but we had it over grilled tofu with favorable results.  It would also go exceptionally well spread on crackers, or as a base in either a grilled eggplant or avocado sandwich (or both together). 

The alluring triad of smoky peppers, tangy Granny Smith, and fiery chili flakes was enough to win my heart (and my taste buds)–after enjoying this spooned over tofu, I took to spooning it straight from the container and into my salivating maw.  One part chutney, one part part salsa, and one part jam, this is a perfect spread for almost any food.  With a cheery orange blush (perfect for the season!) and slightly grainy texture, the dip looks beautiful mounded in a serving bowl and struck me as a fitting centerpiece for a platter of simple sweet potato “fries.”  Let the holiday menus begin!

(And stay tuned for a very festive giveaway coming up next post!)

Roasted Red Pepper Dip

from Nicole Routhier’s Fruit Cookbook

A versatile dip that works well with roasted vegetables, tofu, or burgers.  This would also be great tossed with pasta or spread in a sandwich.

4 medium red peppers, roasted (you can roast them yourself or just use prepared ones), chopped

1/2 cup (120 ml) extra virgin olive oil, preferably organic

4 tsp (20 ml) minced garlic

2 tsp (10 ml) dried red pepper flakes (or less, to taste)

1/2 cup (85 g) natural almonds, lightly toasted

1/4 cup (60 ml) red wine vinegar (for ACD variation, use lemon juice)

1 tsp (5 ml) sugar, or 3-5 drops stevia liquid

1/2 Granny Smith apple, peeled, cored and chopped

salt and pepper, to taste

Heat 2 Tbsp (10 ml) of the olive oil in a skillet over medium heat and add the garlic and red pepper flakes. Sauté until fragrant and lightly golden, about one minute.  Remove from heat.

Place the chopped peppers in a food processor or blender (I used a food processor).  Add the sautéed garlic mixture, the remaining 6 Tbsp (90 ml) olive oil, toasted almonds, vinegar (or lemon juice) and sugar (or stevia) and process to a purée.  Add the chopped apple and process again until blended. (If your blender isn’t large enough to hold allt he ingredients at once, process in two batches and then stir them together in a bowl).

Transfer the dip to a bowl and season to taste with salt and pepper. Cover and refrigerate until well chilled.  Makes about 2 cup (480 ml).  Will keep, covered, in refrigerator up to 3 days. 

Last Year at this Time: Roasted Garlic and Pumpkinseed Pesto

Other Posts in this Series:

• Lucky Comestible 6(2): Classic Waldorf Salad
• Lucky Comestible 6(3): Apple and Red Wine Soup
• Lucky Comestible 6(4) Potato Terrine with Apples and “Goat Cheese”
• Lucky Comestibel 6(5) Giant Baked Upside Down Apple Pancake

Other Apple-Based Recipes You Might Enjoy:

• Tofu Omelet with Sautéed Apples and Sweet Curry Sauce
• Apple-Quinoa Cake (gluten free)
• Earth Bowl Breakfast (yikes! Getta loada that photo!)
• Apple Noodle Pudding (Kugel)
• Grown-Up Baked Apples with Walnuts and Figs
• Mock Green Papaya Salad

Other Lucky Comestibles:

• Lucky Comestible 1: Sweet Potato
• Lucky Comestible 2: Quinoa
• Lucky Comestible 3: Avocado
• Lucky Comestible 4: Coconut
• Lucky Comestible 5: Cilantro

© 2009 Diet, Dessert and Dogs

[Thanks to everyone who left such sweet comments and encouragement for the hellish week of marking!  (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you'd be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers--hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, 'cause there's a lengthy return post ahead--on to the food!]

[Base of rice and buckwheat; sautéed rapini and chard with onions and garlic; tahini-miso sauce; sprinkled with hemp seeds.]

I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her own emotional needs and physical well-being.

Well, I admit it, I’m as guilty as the next gal.  Ten days away from the DDD home base had me reflecting often on this whole notion of self-love.  Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following: 

• how much I miss blogging when I’m away.  I was struck by a true sense of void during this time, and it astounded me. Honestly, who are “they” who post studies about the Internet and  prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously.  In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom live only five minutes away).  Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, and very much interactive people–all of you!
• how many different ways one can answer the same exam question (more than you might think, but not quite as many as the meaning of life, the universe and everything).
• how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it!  (more on that anon).
• how this &%$!!?* winter refuses to retreat, even though it’s March already and why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away and don’t come back, ya big bully!
• how, with the economy as bad as it is, I’m hoping the HH and I might still save for our dream home (okay, I’d be willing to cut some of the frills and just be happy with a daydream home).  And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money and stretching a dollar, I’ve been mightily inspired by the frugal and fantastic Melody over at MeloMeals.
• why, once again, I have been willing to risk my health, well-being and future for the evil (and truly, ephemeral) charms of that sepia seductress, chocolate.

[Oat groats and amaranth base; grilled eggplant and grilled marinated tofu; broccoli, avocado and green onion; orange-fig sauce.]

Yes, folks, it’s time to focus on the “diet” portion of this blog yet again. 

When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead.  Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, and this time, with a potency that could rival the combined superpowers of the X-Men.  

I’ve decided that in order to rid myself of this recurring problem once and for all, I’ll need to return to the anti-candida diet (ACD).  I’ll be facing a highly restrictive diet and a few detoxes or cleanses along the way (no wonder I’ve been avoiding it).  But I’ve had it with the persistent cycle of diet, dessert and destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?). 

I’m going on an anti-candida diet so I can be healthy.  So I can move more easily, and feel comfortable in my own body.  So I can express a little more self-love and self-care through my diet and lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this:  treating my body, mind and spirit with the kindness, reverence, and care it deserves.)  So I can enjoy a social life without being fixated on food. Oh, and so I can lose 40 pounds by my highschool reunion this May. **

My last “true” candida cleanse occurred nine years ago, and in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on  this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to use aspartame or aseulfame, so I’ll just omit those).

To those of you who’ve been reading for a while, I understand if you’re skeptical, and I apologize.  After all, I’ve tried more than a few times to cut chocolate and sugar from my life.  Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there).

And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare.  If I play my screens right, you folks will barely notice a difference.

[Rice and brown lentil base; spinach leaves and steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.]

The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast and fermented foods will be cleared out next).   Rice or noodle bowls are a great place to start.

[Barley and amaranth base; grilled red pepper strips and onions; steamed broccoli; sprinkling of cashews and sunflower seeds; topped with tahini-miso sauce.]

Meals-in-a-bowl like these have become very popular at health-food restaurants and stores around North America.  There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings.

My own variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, and complex carbohydrate (ie, veggies).  I was amazed at how satisfying–and how filling–a clean, healthy bowl can be.  The marriage of fresh, colorful veggies with chewy grains and the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course).

In putting these together, what I discovered rather quickly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige. 

With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy.  And, much like those lines of toddlers’ clothing that allow the kids to dress themselves by choosing one top and one pre-coordinated bottom, they’re fun to mix and match, just to see what comes up.  

The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, and sauces.  Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.   

**I asked this question entirely tongue in cheek–so please, no need to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be!  I have no intention of actually losing that much.  Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous.

Tahini-Miso Sauce

Light and tangy, this sauce would also be perfect with raw veggies or in a sandwich.

2 tsp (10 ml)  freshly grated ginger root

1 Tbsp (15 ml) tamari or soy sauce

2 tsp (10 ml) pure maple syrup

2 Tbsp (30 ml) fresh lemon juice

2 Tbsp (30 ml) tahini (sesame paste)

1 Tbsp 915 ml) light miso

2 Tbsp (30 ml) water

Combine all ingredients in a blender and whir until smooth.  Makes enough for 3-4 bowls.

Almond and Curry Sauce 

Slightly sweet, slightly spicy, this substantial sauce goes well with cooked root vegetables and adds a protein punch to your bowl.  I used a food processor for this batch, which was chunky; I think I’d use a blender next time (or even use almond butter instead of fresh almonds).

6-10 dried dates, roughly chopped, to taste

1/4 cup plus 2 Tbsp (90 ml) boiling water

1/4 cup plus 2 Tbsp (90 ml) natural almonds, with skin

1 tsp (5 ml) freshly grated ginger root

1/2 tsp (5 ml) mild curry powder

1 Tbsp (15 ml) tamari or soy sauce

1 small clove garlic, minced

pinch chili flakes

Place dates in a blender and cover with boiling water.  Allow to sit for 5 minutes.  Add remaining ingredients and blend until you have a smooth sauce.  Makes enough for 3-4 bowls.

Orange Fig Sauce

Delicious over bowls when a higher protein content is provided by the ingredients in the bowl.  This also works beautifully on a tofu omelet.

1/2 cup (120 ml) freshly squeezed orange juice

one 2″ (5 cm) piece of ginger, peeled and minced

1 tsp (5 ml) light miso

2 tsp (10 ml) tamari or soy sauce

1 tsp (5 ml) agave nectar

2 large dried figs, stems removed, chopped

Whir all ingredients in a blender until perfectly smooth.  Drizzle over your bowl as desired. Makes enough for 3-4 bowls.

Last Year at this Time: Bittersweet Salad with Apples and Dandelion Greens

© 2009 Diet, Dessert and Dogs

Sometimes it’s best not to complicate matters.  

Even though I am well aware of this principle, I’ve never been the kind of gal who naturally embraces “simple”: no scoop of vanilla ice cream for me when double-fudge-cookie-cream-caramel-swirl exists in the world; no blue wooly socks if I can wear my favorite pair emblazoned with frolicking brown and green puppies; no simple sentence when a complex, adjective-crammed, three-clause phrasing can be used instead. 

In terms of this particular trait, the HH and I are polar opposites. Unlike me, he invariably takes the path of least complication.  In fact, he’s frequently reminding me that, in his opinon, I tend to overcomplicate matters. 

Scene One: I’m worried about Elsie. Just look at her!  She’s terribly lethargic, sleeping on her pillow all afternoon.  She didn’t even come into the kitchen when I started baking.  Could she be sick? Maybe we should take her to the vet.  Maybe she’s got Distemper!  Or Lyme Disease!  We have to go to the after-hours emergency clinic!  RIGHT NOW!!

HH:  “Sweetheart, please don’t overcomplicate this.  Elsie’s just tired, that’s all.  I took them for an hour-long walk along the trail this afternoon.  She swam and she ran for an hour.  See?  Chaser’s exactly the same way.”

Me:  “Oh.  Yeah.”

Scene Two: I’m sure my sister is mad at me.  I mean, she got off the phone so abruptly, and she didn’t even ask about The Girls.  She definitely sounded upset.  Hmmn.  What on earth did I do to offend her this time?  Hooboy.  Now I’m going to have to apologize for some slight I can’t even remember committing. . .

HH:  “Honey, you don’t need to overcomplicate this. She probably had a bad day at work and just doesn’t feel like talking about it.  Didn’t she have some big meeting coming up. . .?”

Me: “Oh.  Yeah.  Now I remember. . . she had to fire someone today and felt terrible doing it.  Oh, gee, I guess I should have asked her about it. . . “.

Scene Three: That HH is so infuriating!  Why won’t he tell me what he’s really thinking? He just won’t share.  Men are so emotionally stunted!  They are so out of touch with their feelings!  All I asked was a simple question, and he can’t even give me a straight answer. . .!

HH:  “Ricki.  Please.  Do not overcomplicte this.  I really meant it when I said that I have no preference.  I don’t care whether you wear the flats or the heels. Please, just pick one.  We’re going to be late for the wedding.”

Hmmm. Okay.  I see his point.

Thankfully, when it comes to cooking, we are in perfect agreement: the less complicated, the better.  And this pasta dish fits the bill beautifully.

When I’m looking for something to whip up on weeknights if we’re headed out after dinner and need something pronto; or for indolent Sunday evenings when we’ve spent the weekend engaged in errands or household chores and feel too lazy for anything more elaborate, I turn to this pasta. It’s proof positive that sometimes, indeed, simple is best.

The recipe, I’ve discovered, is a slight variation on a standard Italian pasta dish:  spaghetti or linguine tossed with roasted red peppers, garlic, and a bit of chili.  The combination of sweet (the peppers), hot (the chilis), and pungent (the garlic) is truly inspired. My handwritten version was jotted on a piece of scrap paper several years ago, and I no longer recall the original source; but since I’ve adapted it to our tastes here in the DDD household, I’m setting this down as my own adaptation. 

And the preparation, as promised, is truly simple: the final product is ready in the time it takes to cook the pasta.  You can create any number of variations on the base recipe by adding your own choice of dense protein (the HH likes sausage and parmesan cheese; I like chopped or ground almonds, or nutritional yeast). 

Because it’s both quick and appealing, I’m submitting this recipe to Ruth’s weekly Presto Pasta Night, over at Once Upon a Feast.  Look for the roundup after Friday evening!

Spicy Red Pepper Pasta

Simplicity itself is transformed into a satisfying, filling dinner in this pasta.  You can use either fresh or jarred peppers here;  I prefer a combination of both for the different textures and levels of sweeteness.

1 pkg. (about 350 grams) long, thin pasta (I use kamut linguine)

1/4 cup extra-virgin olive oil

4 red peppers, either fresh or roasted and jarred (the ideal mix, I’ve found, is 2 of each), cut in long strips

4-6 cloves garlic (or more, if you like), coarsely chopped

1 tsp. chili flakes

other toppers of your choice:  parmesan cheese, chopped or ground nuts, faux cheese, etc.

Bring a large pot of water to a boil and cook pasta according to package directions.  If it’s ready before the pepper mixture, drain, reserving about 1/4 cup liquid; cover, and set aside.

Meanwhile, in a large pot or dutch oven, heat the oil over medium heat.  Add the garlic and fresh peppers (however many you’re using), and cook until the garlic begins to brown and the peppers are wilted.  Sprinkle with the chilis and stir to combine.  If using prepared roasted peppers, add them now, and mix together. 

Once the pasta is ready, add it along with the 1/4 cup water to the pepper pot (always wanted to say that!).  Toss until the pasta is coated with the garlicy oil and the peppers are well distributed.  Stir in your optional extras and transfer to serving plates.  Sprinkle with more cheese or nutritional yeast, if desired.  Makes 4-6 servings.