What? Can it really be that a week has gone by already? While it does feel like a long time since I’ve been blogging (and boy, did I ever miss it), I am amazed at how quickly these seven days have whizzed by.
So, how did I spend my week of catch-up?
First, I resolved to eat only food that is 100% good for me. I ate exclusively organic, healthy, completely unprocessed fruits, vegetables, brown rice and soy products. I never once had a craving for chocolate–or anything sweet, actually–and didn’t even attempt a baked good. The Girls were model citizens, never whining, and playing perfectly with each other (and never waking us up before 7:00 AM to go out and “do their business”). Oh, and I lost FIFTEEN POUNDS! FIFTEEN, can you believe it?? As luck would have it, my old boyfriend called me up just as I was feeling pretty good about myself, and we met for drinks and, oops, I drank a little too much. . . .but just as things were about to heat up, I caught the eye of a dashingly handsome (in that slightly edgy, slightly anachronistic way), very roguish guy named James T. Kirk and we were inexplicably drawn to each other. . . strange, the romance never went beyond chaste kissing, for some reason. . .
Oh, wait a second. That was the Mirror Image, Parallel-Universe Ricki’s week. (I knew that black leather jacket and greased back hair on the HH seemed oddly out of place!). Sorry ’bout that.
Okay, so here’s what MY week was like:
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I marked exams, marked assignments, marked exams, marked papers, answered emails, marked exams, went to meetings, marked exams, marked exams. Finally finished the pile of exams!
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I trudged through snow and rain and sleet with The Girls. Twice a day. In the snow. And sleet. Having to wear a hat wrecked my hair. Many times.
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It snowed. It snowed, snowed, snowed, and then snowed some more. We have now exceeded the all-time record for snowfall in a single season in Toronto. Something like 280 centimeters (about 110 inches). Of snow. Fallen on the ground. Snow.
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I decided that I have to move somewhere where winter (and snow) does not exist.
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I taught two cooking classes for the Upstairs series at the Real Canadian Superstores. And for once, I remembered to bring my camera! (See recipes and photos below).
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I returned to WOCA, with even stronger resolve. I foresee this ending up more like MOCA or even YOCA, as I seem unable to resist the allure of that evil temptress, chocolate. I managed to avoid the dark devil during this past week (except for minute bites–see next bullet), but in inverse proportion to eating foods like nuts or dried fruits, which help assuage cravings. Still, nothing baked, nothing with chocolate, nothing with added sweeteners, and I can at least feel good about that.
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(Perhaps best of all): I managed to test out out FIVE (count ‘em, five) recipes from my new cookbook by Nava Atlas, Vegan Express. I will post a genuine book review this week, but for today, will share the dishes from my cooking class (not literally, of course, since this isn’t really the alternative universe, which means food can’t be passed through the computer screen. . .but if I could do it, I would).
Okay, so not so shabby, I suppose, considering I was a psychological mess at the beginning of the week. THANK YOU all again for your very dear comments. Man, I wish I could invite you all over for an afternoon tea and baked goodies! Instead, my sincere gratitude will have to do.
And so. . . .the cooking class. Easy to replicate (even more so if you live on the Enterprise). Sure, what the heck, go ahead and do try this at home. Here’s how (explained at warp speed):
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First, get yourself an assistant*. Have her prep all the food for you in advance by measuring, cleaning, peeling, chopping, and setting up the mise en place.
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Put on apron and chef’s pillbox hat (Très à la mode).
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Lead class: stir, chat, tell anecdotes, sauté, mix, process, gab, pour, tell jokes, combine, explain nutrients, spread, bake, plate, serve, and answer questions. Fun!
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Enjoy your own sample servings of both dishes. . . recipes, below.
And it only took four bullet points (that’s two hours in real time). I made these two dishes because they always seem to please non-vegetarians, and you never know who’ll turn up to these classes. Oh, and they’re both gluten-free (if you serve the sauce over GF pasta, of course). I’m also submitting this pasta recipe to Ruth of Once Upon A Feast, who hosts the popular event, Presto Pasta Nights.
These photos were taken on store plates–disposables–so there’s no pretty porcelain under these dishes. Apologies!
Spaghetti with Lentil-Tomato Sauce This recipe has been a staple in my house for so long (predating the HH, even) that I don’t remember any longer where it originated. The grated parsnip provides a subtle, meaty taste (parsnips can be quite savory and earthy), without declaring itself too glaringly, as the bits tend to dissolve in the sauce as it simmers. It’s also a perfect dish for all you Inter-Diet couples. My HH simply adds his own ground beef or cut up pieces of sausage to the sauce after he dishes out his own. 2 c. finely chopped red onion 4 cloves garlic, chopped 1 medium parsnip, peeled and grated fine 2 Tbsp. extra virgin olive oil1 c. dried green lentils, rinsed and picked over 3-1/2 c. vegetable broth 1 large can crushed tomatoes (28 ounces) 1 small can tomato paste 1 tsp. dried oregano 2 tsp. dried basil 2 tsp. dried parsley or 1/4 c. fresh chopped parsley 1/4 tsp. cayenne pepper or 1/2 jalapeno pepper, seeds removed, minced, or a good sprinkle of hot pepper sauce (such as Tabasco) Salt and pepper, to taste One 1-pound package dry whole-grain spaghetti (kamut pasta is great) In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and parsnip, lower heat, and sauté, stirring frequently, until onion is golden, about 7 minutes. Stir in the lentils along with the broth and bring to a boil. Reduce heat and add tomatoes, herbs and spices. Cover and simmer, stirring occasionally, until lentils are tender, about 25 minutes. If sauce begins to get too thick, add more stock, 1/4 cup at a time, as needed. Meanwhile, boil pasta according to package directions. Just before serving, drain pasta and top with sauce. Serve immediately, sprinkled with nutritional yeast or, if you prefer, grated cheese. Makes 6 servings. May be frozen.
The salad is my attempt to invite a touch of spring into a dreary winter. Because pine nuts are so lovely sprinkled on a salad, I’ve left them whole, and used avocado (which lends a wonderful richness to the dressing) blended with basil to replicate the pesto base. Dress only as much as you’ll eat at one sitting–the salad wilts fairly quickly after it’s been dressed (whereas the opposite is true of me when I encounter that seductive Negative-James T Kirk character). For the dressing: 1 very ripe avocado, peeled and cut in eighths 1/2 cup extra virgin olive oil 1 cup packed (about 40 grams) fresh basil leaves 1/2 cup packed fresh parsley or cilantro 2 T. balsamic vinegar 1 T. lemon juice Salt and pepper to taste Mix all ingredients for the dressing in a blender, and blend until smooth. For the salad: about 6 cups organic baby greens 1 cup grape or cherry tomatoes 1 green onion, sliced (optional) 1/2 cup toasted pine nuts or walnut pieces In a large salad bowl, combine the greens, tomatoes, and onion. Pour dressing over all, then sprinkle with nuts. Toss and serve. Serves 6.
*For some reason, this line reminded me of Steve Martin’s classic bit about how to be a millionaire and never pay taxes: “Yes, YOU can be a millionaire, and never pay taxes. That’s right! A MILLIONAIRE, and NEVER pay taxes. First, get a million dollars. . . .” Well, I suppose if you had an assistant to prep everything for you every night, making dinner would be just as easy.
