[I should have just given up on the sticky notes, because I want to try Every. Single. Recipe. in this book!!]
Okay, so if you’ve been reading this blog for any length of time at all, you know that I am decidedly not the type of gal to attend a rave. (Read: too old. And even when I wasn’t too old, I was too health conscious. And, well, even when I wasn’t too old or too health conscious, I was too nerdy.). So when I say, “rave,” you probably know I’m referring to the verb rather than the noun; as in, “I simply can’t rave enough about this spectacular new cookbook that has quickly assumed a place among my all-time favorites!” (And believe me, with over 200 cookbooks cramming my shelves at the moment, that is saying a lot).
Full disclosure: as with most reviews I write here on DDD, this book was provided free of charge by Christy’s publishers and I was not required to write anything positive about it (or anything at all, for that matter). You may know Christy Morgan as “The Blissful Chef,” whose blog,ebooks and live cooking classes have been offering up healthy, delicious recipes to eager masses for several years now. Christy also chronicles her culinary adventures (from LA to Texas and elsewhere), on her Facebook page.
Before we begin, however, I feel I must be entirely honest and admit that I was already somewhat biased in favor of the book even before receiving it. You see, I had done a review of one of her previous ebooks, Cooking with the Seasons: Summer Edition, last year, so I already knew I had loved those recipes and suspected I’d like these as well. Perhaps even more important, I was aware that Christy’s focus on traditional plant-based diets (vegetarian, vegan, macrobiotic, low fat and raw foods) jibed well with the ACD and I’d probably find lots of recipes I could eat within my dietary restrictions, with a minimum of adjustments to boot.
Well, let me tell you, this book is aptly titled. I was literally blissed out as I leafed through this gorgeous tome, which provides not only a full explanation of Christy’s approach to food and eating; a complete list of pantry basics and tools plus various chef’s techniques (now you’ll know just how to chiffonade–perfectly!); over 175 recipes organized by seasons (as well as “anytime”); but also a full resources section at the back and a metric conversion table. The full-color photos offer mouth-watering illustrations of many of the recipes, and the book’s pages are printed on thick, sturdy paper, an important detail when you plan to subject your book to repeated, regular usage (as I most definitely do!).
I literally couldn’t decide what to make first, there were so many recipes that appealed to me–and that I was permitted to have on the ACD! Should I try the Orange-Pumpkin-Ginger French Toast? Or perhaps the Asian Millet and Quinoa Pilaf? Maybe the Blissful Two-Bean Harvest Chili? Eventually, I settled on Kale Salad with Curry-Coconut Sauce, simply because I already had all the ingredients on hand.
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
I’m going to preface this next comment by saying that the HH is a very picky omnivore. In other words, he has no trouble whatsoever eating hocks, haunches, brains, kidneys, hearts–even intestines of animals, but will balk at “veggie” foods I serve, such as grated daikon radish (“What is that? Anemic carrot?“), chia seeds (“Looks like fish droppings“) or spirulina (“Isn’t that the water you cleaned your brush in for your watercolor painting?”). Needless to say, he wasn’t thrilled about eating a salad with arame (seaweed) as a major player.
Well, we both swooned over this salad. When I first read the ingredient list, I was a bit concerned about the quantities in the sauce–it seemed like SO much spice–but mixed with the still-moist kale and arame, it was perfect. A spicy, creamy, slightly nutty coating on firm, toothsome kale with light marine influences. I simply loved it, and the HH even requested it again!
Next up was the Broccoli Salad with Creamy Mustard Dressing. If you’re familiar with that once-ubiquitous broccoli salad from buffets a few years back, this dish will evoke memories of those times. . .but vastly improved. The piquant dijon is balanced by the sweet (I used stevia instead of the suggested maple syrup); the crispy, green and fresh with a creamy sauce and crunch of radishes. An aesthetically pleasing as well as flavorful mix of ingredients.
We also thoroughly enjoyed the Wasabi Sweet Potato Salad, which had been beckoning me from the moment I first spied the recipe. I adore sweet potatoes, of course, and have had them spiced in sweet potato fries, but never with something quite so hot as wasabi. Again, I wondered at the proportions of the spice mix in the ingredients, but should have trusted Christy. The sum worked out to be greater than the parts, and I loved this salad as well (I had run out of the called-for cucumbers, so subbed radish instead; still worked wonderfully). I could have eaten the entire batch by myself!
[I swear, it's not tomato sauce! But even tastier.]
Next up was another ingenious, fantastic recipe: the Mama Mia Magnifico Sauce, ideal for those who are either allergic to tomatoes or can’t eat nightshade vegetables (eg, those with arthritis). I didn’t tell the HH that this sauce was tomato-free, and he had absolutely no idea. When I finally let the cat out of the bag, he was genuinely surprised and commented that this was “as good as any tomato-based pasta sauce we’ve ever had.” I concur. I loved it on pasta, of course, but also used it the next day on a grain-free pizza crust, and later, defrosted, with crumbled frozen tofu for a sloppy joe lunch. You’ll be amazed by this one!
And I just couldn’t resist one more. . . while I don’t eat many sandwiches (or much bread at all, for that matter), I have always made an exception for Reubens, one of the most satisfying combinations of protein, complex carbs and creamy dressing I can imagine in existence. I couldn’t resist giving Christy’s healthified version a try. The marinated tempeh and tangy Russian-style dressing complemented each other marvelously, and the use of avocado in lieu of standard melted cheese was a brilliant way to incorporate the smooth creaminess you’d expect without the dairy or any artificial ingredients. The HH actually ate two of these (as open-faced sandwiches). With leftovers the next day, I enjoyed mine à la raw, wrapped in a crisp collard leaf, like so:
I literally can’t wait to cook through this entire book (counting the days until I can use maple syrup again. . . ), there are so many appealing recipes in it.
If you’re looking for a cookbook filled with mouth watering, healthy and flavorful plant-based recipes that are also impressive to the eye, I’d recommend Blissful Bitesas your first choice. I love that Christy focuses on whole foods ingredients, low fat and low sweeteners (and when she does use sweeteners, they’re all natural, like maple syrup or brown rice syrup). If you’re on a restricted diet (as I am), this book will likely still offer up a plethora of recipes you can enjoy.
Now, go out and find your Bliss(ful Bites)! (PS. Just checked–if you order through amazon.com, you can still receive it in time for Christmas with 2-day shipping!).
And Happy Hanukkah to everyone who’s celebrating tonight!
Broccoli Salad with Creamy Mustard Dressing from Blissful Bites
Printed with permission from the author
This is a healthy plant-based take on salads you may have had at a salad bar or at potlucks. It is easy to make and will be a crowd-pleaser at get-togethers. It’s also a great way to use leftover beans. if you throw in some cooked quinoa, it makes a one-pot meal perfect to take to work for lunch.
1 large crown broccoli, cut into florets
1 large carrot, grated
1 cup (240 ml) cooked chickpeas, or 1 can (15 oz/500 ml) drained and rinsed
2 red radishes, thinly sliced
Creamy Mustard Dressing
1/2 cup (120 ml) vegan mayonnaise [I used this recipe]
2 Tbsp (30 ml) dijon mustard
1 Tbsp (15 ml) maple syrup [I used 10 drops plain stevia liquid]
1 Tbsp (15 ml) apple cider vinegar
pinch fine sea salt and black pepper
Steam the broccoli until crisp-tender, about two minutes. Remove from heat and toss with the rest of salad ingredients.
Whisk together dressing ingredients in a small bowl; adjust seasonings. Toss with salad and chill for 10 minutes before serving. Great the next day, too! Makes 3-5 servings.
No, you’re not imagining: here I am again, a mere day after my previous post–and proffering yet another holiday-themed recipe! I know: totally out of character. But it’s the holidays!
I mean, doesn’t this happen to you, too? You’re invited to a plethora of holiday parties and events; and, since you really want to see all your friends and family, you accept every invitation with the best of intentions. Then, the weekend arrives and–ack!!–not only do you have seventeen shindigs to attend on the same day, you’ve also got your own holiday cooking and baking to take care of as well! You frantically attempt to juggle all your commitments, guzzling a bit of eggnog here and a bite of a cheese ball there before racing off to the next soirée.
(No? You mean it’s just me?).
Well, when Marly (of Namely Marly) and Allyson (of Manifest:Vegan) sent out a request a while back for bloggers to participate in their Virtual Vegan Holiday potluck dinner, how could I refuse such a good party? I offered to bring along an appetizer, then set about searching through my recipes for a tried-and-true favorite. (And don’t forget to check out all the other courses being served up by other bloggers today–full list at the end of this post!).
This carrot pâté is a longtime favorite of mine, and one I’ve been serving at special occasions since my twenties. When I first started serving this at dinner parties, the recipe contained something like 4 eggs and mayonnaise; I revamped it to a vegan version over a decade ago and have been refining it ever since. It’s a fabulous offering for a cocktail party, potluck dinner, or buffet table. Just place your unmolded pâté on a serving platter and allow people to shave off their own slices (be sure to tell them it’s not cheddar cheese–something my guests seem to assume in alarming numbers!). Leftovers are great on toast the next day (in fact, I’ve been known to slather some on an Oatmeal Poppyseed Scone for breakfast–sort of like a carrot jam), in a sandwich for lunch, or as an afternoon snack with crackers.
Because the carrots are first boiled, then baked, they release their natural sweetness and become meltingly soft, almost custard-like, when blended with the other ingredients. I enjoy the hint of thyme in this pâté, but if you’re not a fan, just leave it out or substitute with another favorite herb (I think tarragon would be superb in this, or a pinch of nutmeg).
I actually posted an earlier iteration of the recipe, waaaay back when this blog was still a young’un, but since there were only, like, eight of you reading at that time (okay, I just went back and checked: it was 12 of you), I thought it prudent to post it again, updated for the ACD; I also added a kick of spice in this version, courtesy of either sriracha or chili flakes. Besides, I felt obliged to shoot a new photo so that you wouldn’t assume the pâté was truly the same shade of neon orange that appears in the first picture. . . oh, wait a sec. Scratch that last comment.
Okay, so maybe it does have an electric orange hue. But I promise you, you will love this pâté. Just think of the color as lively, energetic, festive. . . inviting. Sort of makes you want to party, doesn’t it?
“Mum, we like to party, too, you know! And by ‘party,” we mean ‘eat some of that pâté,’ of course! Thanks for making recipe, too, Mum–we were getting nervous with all of that chocolate around the past few days.”
Carrot Pâté (Suitable for ACD Stage 2 and Beyond)
Unlike a traditional pâté, this carrot spread is smooth, creamy, and light–almost like a dense custard. The flavor is a tantalizing combination of sweet, tangy and spicy, and works perfectly with crackers or hearty bread.
1 pound (about 455 g) carrots, trimmed and peeled (6-8 large carrots)
2 Tbsp (30 ml) extra virgin olive oil, preferably organic
2 Tbsp (30 ml) apple cider vinegar
2 Tbsp (30 ml) light or white mellow miso*
1/2 tsp (2.5 ml) dried thyme or about 1 tsp (5 ml) fresh (I used 3 stalks)
1 package (12 ounces/375 g) extra-firm silken tofu (I used Mori-Nu)
2 Tbsp (30 ml) potato starch
1 tsp (5 ml) sriracha (for ACD Stage 3 or later) or 1/4 tsp (1 ml) chili flakes (for ACD Stage 2 or later)
1/2 cup (120 ml) fresh parsley or cilantro leaves
Preheat oven to 325F (170C). Spray four individual ramekins or 3 mini loaf pans with nonstick spray, or line with parchment. Place the ramekins or pans on a cookie sheet and set aside.
Place the carrots in a large pot of lightly salted water and bring to the boil over high heat. Lower heat slightly and cook until the carrots are just tender, 7-10 minutes. Drain and allow to cool.
Place the carrots and remaining ingredients in a powerful blender (I use a VitaMix) or food processor and blend until perfectly smooth and no traces of tofu are visible.
Divide the mixture evenly among the ramekins. Bake (on the cookie sheet) in preheated oven for 50-65 minutes, rotating the cookie sheet about halfway through, until the pâté is puffed slightly and the top appears dry.
Allow to cool, then cover and refrigerate at least 4 hours or overnight. To unmold, invert ramekin on a serving plate and shake once to loosen the pâté (if it doesn’t come out easily, run a sharp knife along the edge of the ramekin before unmolding). Garnish with more fresh herbs if desired. Serve with crackers or bread. Makes 10-12 appetizer servings. Will keep, covered in the refrigerator, up to 4 days.
* Note: you can replace the miso with cashew butter, tahini, or another nut butter if you like; I sometimes use half miso and half cashew butter for a creamier result.
Here’s the rest of the Virtual Vegan Holiday Dinner Lineup:
Have you been keeping up with Vegan MoFo? Now that I've backed out of the festivities because I knew I couldn't keep up--well, here I am, posting virtually every day in October thus far! With our Ontario elections today (go out and vote, people!) and our Thanksgiving coming up (stay home and eat, people!), I'm pretty sure this bombarding-you-with-a-blog-post-a-day foolishness will come to an end asap (though don't forget to come back tonight for this week's Wellness Weekend, of course!)
In any case, I couldn't let the weekend arrive without offering my picks for Thanksgiving-appropriate recipes for the big weekend. My own feast menu is almost crystallized, but sadly, I won't get the recipes posted until after the holiday--but hey, you can always use those for the next celebration (and believe me, you will want to save that dessert recipe for just that purpose. Swoon.).
For those of you who haven't yet finalized all your dishes, welcome to my world here are some suggestions for what might work at your Thanksgiving table. And don't forget there are more anti-candida friendly recipes in my Anti-Candida Feast ebook (specifically holiday-themed), Desserts without Compromise and Good Morning! Breakfasts.
And to all my Canadian brethren, hope you have a fantastic long weekend. And if you've got a favorite Thanksgiving recipe to share, please leave a link in the comments section!
Happy Thanksgiving, all!
[NOTE: Not all recipes below are anti-candida friendly and/or gluten free. Where I've added "A," it indicates ACD-friendly; "GF" indicates gluten free. Other recipes contain spelt or barley flour, or other natural sweeteners (maple syrup, Sucanat, etc.). You can replace Sucanat with coconut sugar to render many of these ACD-friendly. ]
In other news. . . my Meaty Vegan Lasagna recipe is one of eleven featured today on The Huffington Post Canada–yahoo! Hope you’ll check it out (and click on the “Rate It!” button to the right of the recipe to vote for me!)
“Happy Thanksgiving! To us that just means more time to play with our humans! (And more treat, of course!).”
Have you seen those magazine and website series called “Separated at Birth”? They usually feature two celebs (sometimes, a celeb and an animal or even a celeb and inanimate object) that–in that one particular photo, at least–eerily resemble each other.
The phrase, of course, refers to the phenomenon popularized by certain nature-vs-nurture studies revealing that sometimes, identical twins who were, indeed, separated at birth still remain very much the same and may develop similar features, behaviors, or personality traits over the years, perhaps marrying spouses with the same names or giving their dogs the same name, even though they’ve lived most of their lives unaware of the other’s existence.
Having grown up with identical twins in my family (my Uncle S was an identical twin) and with my two best friends being twins (I’ve known Gemini I and Gemini II since we were all 4 years old), I’ve always been fascinated by twins and how similar they are–or not. Everyone knows (or has heard of) at least one set of twins who, at some point, fooled a teacher/ babysitter/ cousin/ neighbor by switching roles and pretending to be the other. (And remember that creepy novel--which Canadian director David Cronenberg made into an equally creepy movie–about those two twin doctors? Or how about Bette Davis’s Oscar vehicle, Dead Ringer , in which envy prompts her character to appropriate her (richer, happier) sister’s life (and to eradicate her fingerprints, in a scene that still haunts me on occasion)? On a less deadly note, there’s always Hayley Mills in The Parent Trap or Danny DeVito and Ex-Mr.-Governator-cum-Philandering-Maid-Paramour in Twins.).
I’m glad to report that the Geminis were not like those other identical counterparts. Thankfully, their parents treated them like two distinct individuals with their own (different) sets of clothing, hairstyles, interests and friends (well, except for me, I guess). And that’s how they grew up: even though their teachers had trouble differentiating them as kids, there’s no mistaking their unique personalities and looks today. (In fact, when the HH first met Gemini I and Gemini II, he noted that “they kinda looked like sisters” but that he would never have guessed they were twins (even though they share identical DNA!). That’s a true testament to the power of nurture, I’d say.
In the realm of apricot-swirl cheesecakes, think of these lovely, luxuriously creamy bars as the long-lost twin of that earlier raw version I posted a couple of weeks ago. It started with our organic produce delivery, which I love receiving every week (and which has introduced me to a plethora of new fruits and veggies over the years, at times in a David Letterman-at-the-Oscars sort of way: “Ricki, meet Rapini. Rapini–Ricki”). But there are also times when we receive far more than can be consumed by two childless adults in a single week. (“What do you mean, “childless,” Mum? Did you forget about us??”). These bars hail from the same (very large) bag of apricots that arrived on our doorstep that week.
In this case, though, this latter half of the summer stone fruits were nurtured a little differently from those in the Raw Mini Pies. With these, I baked up a bar much more similar to the original one I spied on the Everyday Food site. These Apricot Swirl Cheesecake Bars offer a more classic vegan cheesecake base, one made with silken tofu. With a shortcake crust and a tangy, cooked swirl of apricot preserves, these are bars you can serve with pride to your bridge club, your PTA meeting, your family on Sunday evening, or your kids after school–and they’ll be equally welcomed by all.
While I really enjoyed the bars, the HH was truly besotted (he liked them better than the raw version; I was the opposite. The HH and I had differing opinions? Quel surprise!). The similarities between the two desserts are obvious, and the differences subtle. Which makes sense, of course, since they were, after all, born from the same crop.
Rather than choose one cheesecake twin over the other, why not just make them both?
Apricot Swirl Cheesecake Bars
Suitable for ACD Stage 3 and Beyond
These are a lovely, fruity treat that tastes rich without being cloying. You could easily try other fruit swirl flavors in place of the apricot, such as peach, plum, or even berries.
For the Apricot Compote:
4 medium apricots, washed, pitted and chopped into chunks
2 Tbsp (30 ml) water
pinch fine sea salt
1 Tbsp (15 ml) fresh lemon juice
25-40 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
For the Cookie Crust Layer:
1/4 cup (60 ml) coconut sugar
2 Tbsp (30 ml) unsweetened plain or vanilla soy or almond milk
1/2 tsp (2.5 ml) pure vanilla extract
25-40 drops plain or vanilla liquid stevia, to your taste
1 pkg (12 ounces or 375 g) aseptically packaged firm or extra-firm silken tofu (I use Mori-Nu)
1/2 cup (120 ml) smooth natural cashew butter
grated zest of one lemon
1/3 cup (80 ml) light agave nectar
25-40 drops plain or vanilla liquid stevia, to your taste
1 Tbsp (15 ml) fresh lemon juice
1/2 tsp (2.5 ml) pure lemon extract
1 tsp (5 ml) pure vanilla extract
pinch fine sea salt
Make the Apricot Compote: Place the apricots, water and salt in a small saucepan and heat over medium-high heat until the mixture begins to bubble. Continue to cook and stir until the apricots begin to soften and darken, about 10 minutes. Transfer the mixture to the bowl of a food processor and add the lemon juice and stevia. Process until smooth and no lumps remain. (Alternately, blend with a hand blender until smooth). Set aside while you prepare the crust and filling.
Make the crust: Preheat oven to 350F (180C). Line a 9-inch (22.5 cm) pan with parchment, or spray with nonstick spray.
In a medium bowl, whisk together the coconut sugar, soymilk, vanilla and stevia until the coconut sugar dissolves. Add the oil and mix well. Sift the remaining ingredients into the bowl and then stir with a wooden spoon until you have a soft and slightly sticky dough.
Press the dough evenly into the bottom of the pan. Bake in preheated oven 12-15 minutes, until dry on top and beginning to puff at the edges. Remove from oven.
Meanwhile, make the filling: Blend the tofu and cashew butter in a (cleaned) food processor until you have a smooth paste. Add remaining filling ingredients and continue to process until completely smooth and no traces of tofu are visible.
Pour the cheesecake filling evenly over the crust in the pan. Dollop with apricot preserves, leaving some cheesecake visible here and there. Using a sharp knife, draw lines through the preserves to create a swirled or marbled effect.
Return the pan to the oven and continue to bake for 25-35 minutes, rotating the pan about halfway through, until the edges are browned and the filling appears firm when you jiggle the pan. Cool completely, then refrigerate at least 4 hours before cutting into bars and serving. Makes 12 bars. May be frozen (defrost, covered, overnight in the refrigerator).
“Mum, were Elsie and I separated at birth, too? Because we both share lots of the same traits, like being insanely cute, smart, loving the same treats. . . yep, we’re sisters, all right!”
["You know what they say about an apple a day, right, Mum?"]
Okay. . . now that you’ve all stopped laughing at the rudimentary blog badge I created above (thanks to all on Facebook who recommended Picnik. . . talk about a steep learning curve), it’s time to introduce the event!
With the SOS on hiatus until September, though, I realized that I’ll really miss having a recipe sharing event! So to tide us all over until then, I’m introducing a new weekly event on my blog: Summer Wellness Weekends! It’s my own little locale where I’ll invite you all to share recipes that you made during the previous week, ones that contain ingredients known to support good health (and of course you’re invited to participate even if it’s not summer where you are right now!).
As you probably know if you’ve read this blog for any length of time, I promote a sugar-free, gluten-free, whole foods, vegan diet. But as a Holistic Nutritionist, I know that what I eat isn’t always the healthiest option for everyone else.
So here’s what you need to know to participate (PLEASE READ THESE GUIDELINES CAREFULLY BEFORE LINKING UP):
The event will occur once a week, starting on Thursday evenings and running until Monday evenings throughout the summer.
Simply link up a recipe you made (and posted about) within the past week that contains health-supporting ingredients (see list below). Use the Linky Tool at the bottom of the page.
Please link the post with your recipe, NOT your blog’s home page.
You may submit more than one recipe, but please follow the guidelines for each one individually.
Please be sure to mention this event and include a link back to this post so that others can find all the recipes posted!
Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!
As always, I hate to remove links, but will do so if they don’t comply with the guidelines.
What your recipe CAN contain:
Any good-for-you, whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome!
Natural sweeteners (coconut sugar, agave, brown rice syrup, maple syrup, stevia, Sucanat, rapadura, coconut nectar, yacon syrup, etc.)
Vegan ingredients (even if you’re not vegan, OF COURSE you can still play along! You’ll be surprised at how many foods are naturally vegan; and if not, there are many subs you can use for eggs, milk or butter–include vegan options and we’re good to go!).
Note that this is NOT AN ACD-ONLY EVENT! Any real food ingredients that are sugarfree and vegan are more than welcome–so use that maple syrup, mushrooms, nutritional yeast, miso, etc! I’m just looking for healthy, whole foods recipes.
What your recipe cannot contain:
White flour, white sugar, or any highly refined, highly processed ingredients
Anything almost entirely artificial (ie, most boxed mixes, fast food, unnaturally colored cereals or other foods, etc.)
Animal products (meat, chicken, fish or seafood, or their by-products, gelatin, eggs, dairy, butter or honey)
During the summer, it’s so easy to create healthy dishes with the abundance of fresh fruits and vegetables! And even if it’s not summer where you are, there are still loads of foods that could be considered good for your health and contain natural ingredients.
I can’t wait to see what y’all mix up!
“Sounds great, Mum! So, can I eat that apple now?”
Welcome back, Americans! Hope you had a great July 4th weekend. And hello again, rest of the world!
As promised last time, today I’m going to share the main course that the HH and I enjoyed a few nights ago. Because I know that many of you are only today back at work, and perhaps even more of you are still recovering from a long weekend filled with carousing and celebrating and much imbibing, I’ll keep it short and sweet and won’t burden you with my typical 1500 word blog post (I’m just trying to be considerate of your recovering brain cells, truly).
I made this dish on Saturday evening, in honor of Canada Day (well, I can’t eat maple syrup or butter tarts and I can’t drink beer and I was too lazy to make this tortiere. . . and we grow soybeans in Canada, don’t we? And the HH and I are both Canadian, aren’t we? And we ate it during the Canada Day weekend, didn’t we? Okay, so that was the best I could do).
When the HH heard I was making tofu “cutlets,” he demurred rather quickly. “I’ll make myself some real food–steak!” was his reaction. But then he checked the freezer and found there were no steaks to be had. What ensued was a conversation we have fairly regularly in the house:
HH (rummaging in freezer): Hey, we’re out of steak [or "coffee" or "bread," or whatever]!
Ricki (not looking up from her cookbook): Really? Was it on the list?
HH (a slight whine in his voice): List?! We should just have it in the house! You should just buy it.
Ricki (as if speaking to a small child): I don’t keep track of your meat [or coffee, or bread, or whatever]. I don’t eat it and I don’t cook it. So it’s really up to you to let me know when you need more. If you want, you can run out right now and get some. I’ll hold off cooking the tofu [or kale salad, or beans, or whatever] until you get back.
HH (frowning): Naw, forget it. I’ll just eat what you’re having.
And so, dear readers, that is how the HH’s extreme indolence afforded me the opportunity to sneak some healthier food into his diet.
I found the recipe in an old issue of Vegetarian Times, in an article about non-meat cutlets. Nestled beside “Braised Seitan Cutlets in Mushroom and Red Wine Sauce” and “Tempeh Cutlets Provençal” was a recipe for “Tofu Cutlets with Cilantro Pesto.” Apart from the marinating time (which was overnight), this recipe was incredibly easy to make. While the original called for baking the tofu, I decided to cook it only partially in the oven before grilling for the final few minutes of cooking time. The cutlets were incredibly flavorful on their own, with a slightly caramelized, slightly crispy exterior and a deep Asian sensibility. After sampling the pesto, I worried that it would be too sour (from the rice vinegar), but after tasting it atop the tofu, I was smitten with the combination of the two together. So was the HH, as it turned out.
“How is it?” I asked, tentatively.
“Not too bad,” he replied, a slight pout still on his face. He speared another bite-sized piece. “Actually, it’s very good. The pesto really makes it,” he said, beginning to brighten.
I continued to savor my own (very delicious) cutlet, glancing occasionally across at the HH as he scooped up raw kale salad and tofu. In no time, his plate was clean, and he was smiling.
“That was great!” he beamed, setting his fork and knife down on the empty plate. “You should definitely make this again!”
A pretty great Canada Day present, wouldn’t you say?
Glazed Tofu Cutlets with Cilantro-Ginger Pesto (suitable for the ACD, all stages)*
I’m always looking for novel ways with tofu that are both quick and simple. Although the cutlets have to be marinated overnight, once cooked, they’re a perfect main dish, sandwich filling, or takealong lunch. I loved the cutlets on their own, but combined with the pesto, the resulting gustatory synergy elevates both to a level greater than either one on its own.
For the cutlets:
1 16-oz (454 g) package firm or extra-firm tofu, drained
1/4 cup (60 ml) vegetable stock or broth
1/4 cup (60 ml) Bragg’s aminos, wheat-free tamari, or soy sauce
2 Tbsp (30 ml) rice vinegar (use apple cider for ACD Stage 1),divided
Make the tofu: the night before you wish to serve it, wrap the block of tofu in a clean kitchen towel, or place between a few layers of clean folded paper towels. Place the tofu (still in or beteen the towels) on a plate; cover with another plate. Place something heavy on the top plate (I used two large cans of tomatoes) and leave the tofu to press for at least 2 hours. Unwrap the tofu and cut widthwise (parallel to the shorter ends) into 8 equal slices.
Meanwhile, prepare the marinade: Whisk together the broth, Bragg’s, 1 Tbsp (15 ml) vinegar, agave and 1 Tbsp (15 ml) sesame oil in a small casserole or 8 x8 inch (20 cm) square pan. Once the tofu is sliced, place it in a single layer in the marinade; turn the slices once or twice to coat. Cover and refrigerate 8 hours or overnight, turning pieces at least once while marinating.
Preheat oven to 375F (190C). Line a cookie sheet with parchment, or spray with nonstick spray.
Remove the tofu from the marinade and place in a single layer on the cookie sheet. Brush the tops with some of the excess marinade. Bake for 20 minutes, until the cutlets begin to brown. Turn them over, brush the tops once again, and bake another 20 minutes, brushing the tops occasionally with any excess marinade. A few minutes before they’re fully browned, you may remove them from the oven and grill quickly on a grilltop to achieve the classic crosshatch, but this isn’t necessary; if you don’t grill the cutlets, continue to bake until the tops are browned and edges are just becoming crispy.
While the tofu bakes, make the pesto: In a food processor (I used my MiniPrep for this), pulse the cilantro leaves, ginger and cashews until finely minced. Scrape down the sides and add the remaining 1 Tbsp (15 ml) vinegar, 1 tsp (5 ml) sesame oil, and salt. Continue to blend until a smooth (if necessary, add a teaspoon or two/5-10 ml of water, taking care not to add too much!).
To serve, place two cutlets on a plate and top with about 1 Tbsp (15 ml) of the pesto. Makes 4 servings. Will keep, covered in the refrigerator, up to 4 days.
[Our Canada Day Dinner. . . get a load of that patriotic Maple Leaf!]
Hope everyone who celebrated this past weekend had a great one! Now, I know that Canada Day/Independence Day weekend means one thing–and one thing only–to many of you: camping. Me, not so much. I was reminded of my singular camping experience (back in my 20s, when I was dating my first true love) by a twitter exchange with Shirley of Gluten Free Easily. Here’s what went down:
Shirley tweeted this: And I replied with this:
To which she replied, with this:
At that point, I felt I needed to clarify. It wasn’t a lack of hotel amenitites, or the lack of alcoholic imbibements on a camping trip to which I objected–no, no–it was the actual act of camping itself.
Never mind that, at my age, sleeping on the ground results in an immediate reversal to pre-Australopithecus ancestry and I can no longer walk upright the following day; never mind that my multiple candida symptoms require a medical bag of tricks more suited to Mary Poppins than a middle aged, middle class gal on vacation; never mind that my dietary restrictions would convert my meal in the great outdoors to an episode of Survivorman, with me chomping on what looks like a handful of scorched blades of grass while everyone else around the campfire chows down on S’mores, vodka-infused watermelon and burgers in (wheat) buns. Never mind all of that; that’s not why I don’t enjoy camping.
No, the main reason I don’t enjoy camping is. . . . . . the wildlife.
And by “wildlife,” I mean any animal, insect, body of water or vegetation.
Suffice it to say that the one camping experience back in my 20s was enough to turn me off camping for the rest of this lifetime (and maybe into two or three of the next). All I can tell you is that a bear, a thunderstorm, and a leaky pup tent were involved.
This past weekend, however, the HH and I did spend some time outdoors (albeit not camping), soaking up the sun on the patio or romping with The Girls, naturally increasing our stores of Vitamin D. All that, plus some truly great eats.
This morning, for instance, my cousin and her family dropped in for brunch. We recently got back in touch after many years–in the interim, she had three children! Rather than play musical chairs (here in the DDD household, we’re not quite used to seating 7 people at once), I decided on a buffet instead. Here’s the spread that awaited them:
[Clockwise from upper left: industrial-sized mixed fruit salad, plate of strawberry scones and Cinnamon Crumb Coffee Cake; more Cinnamon Crumb Coffee Cake; Raw Kale and Avocado Salad; sweet potato and black bean salad; strawberry "cream cheese" spread.]
Since their family are all what I’d call “conventional” eaters (not quite the Standard American Diet, but they do consume meat, eggs, gluten, sugar, etc.), I aimed for some yummy baked goods and even offered up a basket of (glutenous) bread and English muffins (which, I was told, are the kids’ favorites). The HH also cooked up omelets for those who so chose. Which meant. . . everyone except my cousin and me.
Still, the two older kids tried some sweet potato-black bean salad (based on this one–simply sub black beans for chickpeas and sweet potato for squash) and everyone tried the scones and coffee cake. My cousin’s oldest daughter really enjoyed the strawberry “cream cheese” spread, too. I was a bit sad that the children didn’t try the kale and avocado salad, though, which remains a huge favorite for the HH and me.
Apart from their eating habits, I was truly amazed at how polite and well-behaved the children were (ages 4, 9, and 13), considering that ours is not exactly what I’d call a Fisher-Price playground (no toys, no crayons, no candy, no swimming pool–basically, just two food-obsessed dogs who will perform tricks ad nauseum if it means they get a treat). And really, I didn’t expect to change their established eating habits in one brunch!
So, it looks like the HH and I will be consuming a fair bit of leftovers over the next few days, and that’s just fine by me. I’d say it’s a good thing I didn’t try to serve up what we ate for yesterday’s dinner (see photo at the top of this post)–about which I’ll tell you next time.
In other news: I’m thrilled to announce that I’ve been working with Holistic Health Counselor Andrea Nakayama developing Sweet Victory, a two-week sugar detox course which we’ll be offering online toward the end of July! Andrea has established herself as the foremost nutritional counselor in the Portland area, and I have great respect for her knowledge and approach as a holistic professional (I also think she’s pretty cool, in general!). Now, I’m also proud to call her a colleague as well. Stay tuned for more details!
“Mum, I resemble that remark. I mean, what’s wrong with tricks for treats? Humans do it all the time at Halloween.”
[Chaser enjoying her own form of celebration on Canada Day.]
It’s another long July weekend for us here in Canada and all our American cousins in the US–yay!
Happy “I Love My Country” Day to both of us!
For those of you looking for summer/ buffet/ BBQ/ patriotic/ festive recipes for your long weekend, here are some of my favorites that would be appropriate for either July 1st OR July 4th. (And hope you caught a glimpse of my Cinnamon Crumb Coffee Cake for Our Panera’s Gluten Free Dream Day yesterday, too!).
Have a great long weekend, everyone–and celebrate!
[Note: Recipes marked with an asterisk * are gluten-free; others use spelt or or barley flour]
Y’all are familiar with oxymorons, right? (no, I’m not referring to your neighbor who fires up that buzz saw at 6:30 AM all summer; or your coworker who spilled coffee all over your crucial report; or your Aunt Edna who practically yodelled the news that you were pregnant even before you told your best friend–those are all just plain “morons.”). Oxymorons are those odd-but-true figures of speech that encapsulate two apparently contradictory terms (or opposites) in what turns out to contain actuality:
That metal post was so cold that it burned my fingers.
After his speech, the silence was deafening.
(a gem from Woody Allen): “Life is full of misery, loneliness, and suffering–and it’s all over much too soon.”
(on the same theme, from Ashley Montagu): “I want to die young at a ripe old age.”
(. . . and, the classic from George Carlin): Jumbo Shrimp.
For me, one of the most memorable oxymorons in real life was what I call The Summer of Uncertainty. It was the summer I met an incredibly gorgeous, incredibly romantic man.
During the second summer of my PhD, I found myself living in the university residence. While all my friends were occupied with their current boyfriends, I, as usual, was single. Why couldn’t I find a boyfriend, I wondered? I mean, wasn’t I as smart as my friends? Wasn’t I as funny? Wasn’t I (almost) as good looking? It just didn’t seem fair: they all had beaux, and I–none. (Why, it was sort of like an oxymoron!). I resigned myself to yet another summer alone.
And then, on a whim, I went with an old friend to a Saturday night bash at another friend’s house. Almost as soon as we arrived, I was approached by a tall, astonishingly handsome man (let’s call him “Rock.”) Towering over me in a dusty blue T-shirt and black jeans, a tousle of slick, onxy-black hair and a jaw even more square than your grandparents morals, Rock beguiled me from the first instant, and didn’t leave my side all evening. I could barely concentrate on our witty repartee, I was so taken by his good looks. Could he–was it possible?–be interested in l’il ole me? Naw, I thought, which freed me up for a great evening of conversation. At the end of the night, I said my goodbye. Rock smiled and murmured that it had been great to meet me.
The following Monday, when I sauntered into the graduate English department, the secretary beckoned me to her desk. ”There’s this guy who keeps calling and asking for your number,” she said. “He says he met you last Saturday–his name is Rock.” My cheeks flushed crimson. ” Who the heck is this guy, anyway?” she asked. “Well, I told him I’d give his number to you if you wanted it.” She handed me a piece of paper. If I wanted it?! Was she kidding??!!
Maybe it was my scintillating conversational skills that had prompted him to track me down. Or perhaps it was our mutual love of Modern American Literature. Most likely it was the hot pink mini dress and white fishnet stockings I wore that evening. Whatever the reason, I didn’t care–I called him back immediately. That call prompted a summer of romantic, entertaining, intense, exciting and confusing evenings.
“Confusing”? Why, yes. You see, I never did quite figure out Rock’s motives. Let me give you an example: for our first date, Rock took me to a Bruce Springsteen concert (believe it or not, I didn’t know who The Boss was before that evening. Of course, I realized immediately that I was familar with every single song he sang. Thrill!). After the concert ended, Rock walked me back to residence, rode up the elevator to my room, stood outside the door and gazed down into my (entirely mesmerized) eyes. And then. . . he said, “This was fun. Goodnight.” And walked away! No “can I come in?” No attempt to make a pass. No kiss on the forehead. No hug, even! “Okay,” I reasoned, “first date.” No biggie.
Another rendez-vous was a custom picnic in Earle Bales Park, one of the largest and most beautiful parks in the city. Rock’s basket was brimming with glass wine goblets, real silverware and china plates. The food was from Toronto’s premier upper-crust shop at the time, Bersani & Carlevale. (Before that evening, I’d often passed by the shop and lingered, longingly, at the window, knowing I could never afford anything inside). Rock’s culinary choices included a good cabernet sauvignon, crusty bread with all manner of spreads and dips (artichoke-caper compote, oozy cambozola, giant, spicy, brined green olives and rabbit pâté–my first–and only–encounter with rabbit as food, which I declined to try, though I chose not to hold it against him). We ate our feast on a blanket on the grass, then watched a live performance of Romeo and Juliet in the park. Seriously, what could be more romantic?
Or imagine this: after an hour-long, meandering midnight phone call (topics included TS Eliot, American Literature, Hemingway, the fact that Rock had had a poem published–good thing he couldn’t see me swoon over the phone–and Ezra Pound), I returned to my campus residence the next afternoon to discover my mailbox overflowing with a hand-painted card, a copy of Eliot’s The Wasteland, and one perfect red rose. ”I thought you might enjoy this,” Rock had written inside. “Summer surprised us, coming over the Starnbergersee/ With a shower of rain.“ Swoon, Take Two.
And yet. . . every shared evening ended the same way, with Rock gazing into my eyes, thanking me–and promptly leaving. By the end of August, I was more than perplexed; I was downright frustrated. One evening, I couldn’t resist posing The Question: just what, I wondered aloud, were his feelings toward me? (any woman who’s ever posed the question already knows it as “The Relationship Kiss of Death”). Now he was the one who seemed perplexed. “Well, I like you,” he stammered. Yep, clear as mud. Shortly thereafter, I returned to my PhD and Rock returned to his job; fairly quickly, the connection faded. It wasn’t until many years later, my girlish naiveté finally evaporated, that it struck me: holy moly! What if Rock were gay?
I never did find out. Instead, Rock left me with some unique memories of a summer filled with music, poetry, culture, and great food. In fact, it was he who served me one of the best pasta salads I’ve ever tasted, a combination of pesto, garlicky bruschetta tomatoes, and finely chopped vegetables, all mixed with Italian spices and a sprinkling of sass. I had never tasted pesto before, and I was besotted.
This 2011 iteration offers a creamy alternative highlighting the flavors of basil and cilantro. The smooth sauce hugs the pasta with just the right hint of richness and a little heat from the sriracha. With the occasional crunch from fresh vegetables and a touch of citrus, the salad is delicious either cold or at room temperature. It’s the perfect dish for a buffet, or a quick dinner for two.
Rock, this one’s for you. As you savor it, I hope you’ll experience both cool delight and the spark of spicy heat, all at the same time. Think of it as my gift for that summer long ago, my own gastonomic oxymoron made just for you.
Easy to throw together yet robust and flavorful, this pasta salad is perfect for a summer evening lounging on the patio, or–dare I say it?–a picnic in the park. [Note: if you prefer to make a soy-free salad, you can use the Avocado Pesto dressing from this recipe, adding the sriracha, lemon zest and cilantro as described below.]
For the salad:
1/2 pound (225 g) dry pasta of choice (elbows or spirals work best)
1 medium chopped sweet bell pepper (any color, though I prefer orange or red)
1 small red onion, diced
3 stalks celery, diced
2 cups (480 ml) baby grape tomatoes, cut in half
1/3 cup (80 ml) cilantro, chopped
For the dressing:
1 package (12 oz or 350 g) firm silken tofu (I used Mori Nu) or medium tofu
1.5 oz (40 g) fresh basil leaves (50-60 leaves)
1/2 cup (120 ml) fresh cilantro, unpacked
1/4 cup (60 ml) extra virgin olive oil, preferably organic
1 large clove garlic, minced
1 tsp (5 ml) sriracha, 1/2 tsp (2.5 ml) hot pepper sauce, or 1/2-1 small jalapeno, minced
2 Tbsp (30 ml) freshly squeezed lemon juice
zest of one lemon
fine sea salt and pepper, to taste
To make the salad: Cook pasta according to package directions; rinse with cold water, drain well, and place in a large bowl. Add the chopped pepper, onion, celery, tomatoes and 1/3 cup (80 ml) cilantro and toss to mix.
While the pasta cooks, make the dressing: place all ingredients in a blender and blend until smooth.
Pour about 2/3 of the dressing over the pasta and toss to coat; add more dressing if a creamier pasta salad is desired (you can save any extra dressing in a jar in the refrigerator for up to 4 days; use as a dip, with more pasta, or as a spread in wraps or sandwiches). Makes 6-8 servings. Will keep, covered, in the refrigerator up to 3 days.
Soy-Free Variation: Make the Avocado Pesto dressing from this recipe, then add the sriracha, lemon juice and lemon zest from the dressing recipe above.
Here it is again, the start of another month. That means it is also the end of another SOS Kitchen Challenge (and I’m not foolin’!).
In March, Kim and I featured none other than the delicious and nutritious adzuki bean. Our readers were inspired by both the sweet and savory possibilities, and delivered a multitude of delicious-looking recipes.
From truffles to tarts, soup to salad, and even vegetarian “bacon”, we had it all. And, oddly enough, Kim and I were on the same wavelength and created very similar bean dips, completely separate from each other. I guess great minds do think alike!
Be sure to check out all the great recipes in the Linky below, and prepare to get your bean on!
Anxious for the next SOS Kitchen Challenge? We are too! I’m really pleased with the next ingredient selected for the April SOS Kitchen Challenge. This month’s ingredient is fresh, seasonal, and perfectly suited for a wide variety of savory dishes. And if you can figure out how to use it in a sweet way, you deserve a medal of honor.
[Damn these dark winter evenings. . . this photo totally does not do the dish justice!]
And I replied with this:
