Review: My Sweet Vegan by Hannah Kaminsky December 11, 2009
Posted by a-k in baking, cookbooks, cookies, dessert, gluten free, my sweet vegan, reviews.36 comments
If you’re reading my teeny humble blog you’ve no doubt already come across Hannah’s blog, BitterSweet, if not read it regularly. She takes beautiful photos of not just food but her amazing crafts, all given great background stories with her signature and engaging writing style. She posts so regularly about so many of her edible and non-edible creations, all while attending school full-time and writing e-books and cookbooks and articles, I am convinced she must have found the secret to living without sleeping EVER. I don’t have homework or classes to go to and I can barely get a few meager posts in every month, let alone maintain an impressive creative hobby on the side. Oh! And the book at the center of this post was published when she was 18 years old. 18! It’s been said a million times before, but I will never be able to get over what she’s accomplished at her age. It is totally amazing and inspiring regardless of your dietary inclinations, baking abilities, or craft experience.
Not only did she publish My Sweet Vegan at 18, she took all the lovely photos included on every page. Visually, the book has a simple, modern layout with lots of color, pictures, and an easy-to-read format. You WANT to make everything in here. With my recent dietary restrictions I admit I was a bit apprehensive about trying out some recipes, but a list of allergy-free recipes at the back of the book was a helpful place to start (and making a few substitutions is all that’s required for most of the other recipes…simple enough even for this gluten-free baking novice).
A (lengthy but necessary) disclaimer about how and what I bake. My approach to baking is definitely different than what My Sweet Vegan entails. In attempting to eat healthier, less-refined foods, in the recent past I’ve been used to dessert recipes calling for spelt, brown rice and buckwheat flours, coconut oil, safflower oil, maple syrup, agave nectar, dates, raw nuts, fruit purees, avocados and soaked grains. With My Sweet Vegan, I was looking at a majority of recipes with ingredients like all-purpose flour, confectioner’s sugar, silken tofu, instant mashed potato flakes, margarine, and/or packaged vegan cream cheese and sour cream. Now the term “healthy dessert” might seem oxymoronic or just plain pointless to some people (it is dessert, after all), but both my body and my taste buds really, really like all those hippie/granola/raw treats, and the trial separation with me and refined-sugar which has turned semi-permanent makes more traditional baked goods largely too sweet for my taste. Take wheat/gluten out of the baking equation, and you’d think I might as well give up entirely on trying just about anything from a dessert book.
However, I was ready to tackle a few recipes even with adjustments to my personal preferences. I’m happy to say that despite the fact that I don’t bake enough to scientifically predict what will happen when making substitutions, everything I tried turned out delicious, which I definitely credit most to Hannah’s baking knowledge, clear directions and flavorful creativity. All the recipes I tried were made gf either by being that way to begin with or by substituting flours, and I opted to replace sugars called for with less-refined versions, often in lesser amounts.
My first recipe was for the Ginger Dream Pie. I love ginger with a passion, and the idea of pretty much a vegan gingery cheesecake-like dessert was just as dreamy as the title implies. This recipe calls for three forms of ginger: candied, ground, and freshly grated. This pie turned out delicious, with a spicy ginger kick and a smooth, cool filling. Perfect for dessert and impressive enough to feed to non-vegan dessert lovers (like my ladyfriend).
I’m really into cookies, but haven’t baked any since trying gluten-free. These aren’t actually gluten-free to begin with (though the Apricot Biscotti and Peanut-Plus Cookies are GF as written), but so intrigued was I with the idea of a sesame cookie that I made the necessary changes to be a me-friendly cookie. I suppose I should call these Sesame Quinoa Flake Cookies as that’s what I used to replace the oats (I can’t justify spending on certified GF oats), but Hannah’s soft, chewy Sesame Oatmeal Cookies have a sophisticated, unique flavor and a lovely, complex sweetness (thanks to a bit of blackstrap molasses). Delicious with a glass of creamy vegan milk!
The only already-gluten-free dessert I made was the Five-Minute Coconut Fudge. And silly me, I had accidentally bought light coconut milk (the higher fat content helps the structural integrity of the fudge once chilled). But you know what? This still turned out awesome even though it was lower-fat and I used a far lesser amount of Sucanat to replace the confectioner’s sugar called for (it was still a teeny bit sweet for me, but I am pretty sensitive). My ladyfriend and every lucky friend who got a piece (or more), couldn’t stop raving about it and its addictiveness. It’s easy to make AND it looks gorgeous!
Some other recipes I’d like to try include the Lychee Cupcakes with Raspberry Frosting, Butterscotch Blondies, and Sesame Chews.
My Sweet Vegan is a great dessert book for dairy-free, egg-free recipes that range from the familiar to the decadent, from cookies to pies to cakes to muffins to chocolate-dipped candied orange peel; you’re sure to find a ton of inspiration here, including for those of us with additional dietary restrictions! For the more health-conscious/whole foods-lovin’ vegan dessert lovers, you’re going to have to make modifications and substitutions, but so many of the flavor combinations are sure to pique your interest and creativity in adapting these recipes. The recipes are clear, easy to follow, and very well-written, so if you’re nervous about baking you’ve got a nice helpful hand to guide you through, with a great little intro and picture of the final product for every recipe.
For a chance to win a free copy, just leave a comment on this post by Sunday, December 13, at 9pm CST and I’ll pick a name and we’ll exchange all that necessary mailing info. Edit: International orders are welcome too, so long as nobody minds the slowest, cheapest shipping method. Woohoo! Thanks to Alisa of Go Dairy Free for providing a copy of this book for the giveaway!
VeganMoFo: Raw Apple Crisp and Veggieful Dinner October 9, 2009
Posted by a-k in blog-related bizness, dessert, fruit, raw, recipe, veganmofo, vegetables, zine.19 comments
This morning I got up, went to the dehydrator, and pulled out a tray of Maple Cinnamon Buckwheat Crispies from Raw Food Real World. (No, maple isn’t really raw…ooh, controversy!) Then I sliced some apples, mixed them with a “syrup” out of dates, cinnamon, cardamom, lemon juice and coconut water, and topped them with the Crispies and little bit of chopped walnuts. Voila!
I know it’s crazy, but I had a piece for breakfast, topped with some vanilla cashew cream that I’d made yesterday. It was SO GOOD.
Since I heard we might be getting some snow, and at the very least a frost, this weekend, I’m trying to get the last harvesting out of my puny driveway container garden (we don’t have a yard). One thing I grew this year was some brussels sprouts, and they were on the more successful end of things, though only one stalk in particular was adequately productive.
I knew it was the time to make some Mole-Roasted Cauliflower from my zine*, only using brussels sprouts instead! My friend Jackie just sent me a message saying she loves this recipe, so I’m going to share it here for everyone. These are zesty, flavorful, and delicious… if you’re spice-wary, reduce or omit the cayenne. (Yes, there are still zines available!)
Mole-Roasted Cauliflower (or brussels sprouts)
1 large head cauliflower, broken into florets (or 1 lb.+ brussels sprouts)
1 tsp chili powder
1/2 tsp smoked paprika
1/8-1/4 tsp cayenne
1/2 tsp epazote or oregano
1 tsp sesame seeds
1/8 tsp cloves
1/4 tsp coriander
1/4 tsp cumin
2 tsp cocoa powder
2 cloves garlic, minced or pressed
3 tbp canola oil
1-2 tsp lime juice
salt and fresh ground black pepper to taste
chopped fresh cilantro to garnish
Preheat oven to 425F. In a medium mixing bowl, whisk together all ingredients except cauliflower and cilantro. Add cauliflower and toss well to coat, then place in a single layer in an oven-safe dish. Roast for 25-35 minutes until edges are crispy and browned, and sprinkle with chopped cilantro. Serve hot.
While the brussels sprouts were roasting, I cooked up some red quinoa that I topped with the last tomatoes from the garden:
And you know how I said in the quiz from yesterday that I was scared to work with mustard greens? Well wouldn’t you know, today I got some in the CSA box, and I decided to go for it. I sauteed some sliced garlic in olive oil, added the chopped mustard greens, and then drizzled the whole shebang in white balsamic, which is sweeter than it’s more common cousin. The mustard-y flavor was subtle and lovely, and the balsamic balanced out the intensity that I’ve always feared. Hooray for trying new greens!
In other news, I’ve been working on the new blog, and it’s tough work! Getting more creative control is hard for me because I get crazy about all the choices I have. I haven’t even begun to tackle reformatting image sizes since I have a larger layout. Woof. One day, though, it will be done. Hope everyone is having a wonderful day, and I’ll see you back here tomorrow!
The Cabin and the Radio August 5, 2009
Posted by a-k in Uncategorized.16 comments
This past weekend, my girlfriend and I partook in an old Midwestern tradition. “Going up to the cabin” is a very white (and rather heteronormative, at least as far as the neighbors) activity that’s always been kind of intriguing to me, and a friend of ours kindly invited us up to her family’s cabin in far western Minnesota (about 40 miles from Fargo, ND). While the weather in general was not very cooperative, we were lucky to have a playful new kitty, some board games, and vegan-cooking-receptive hosts.
Isn’t he cute? Buffy made us all exclaim with delighted glee at his tiniest movements and kitten behaviors. He took a particular liking to our friend Anne’s great-aunt Ruthie, who is 93 and, as it turns out, likes vegan food enough to “swear that [tempeh bacon] was meat!” Often we would find him curled up in her lap while she read, or played Rummikub, or even while we ate some vegan chili the night of our arrival:
We also let him outside, where he scurried up posts and climbed trees:
We also got to check out lots of birds at the feeder… nothing new for us amateur birdwatchers, but I still find White-Breasted Nuthatches so so cute (that’s a Black-Capped Chickadee in the foreground):
One thing I like about cabins, especially older ones that aren’t remodeled or aren’t some excessive structure more akin to mansion, is the time warp into which you feel you’ve stepped. What may not be terribly obvious from this blog is that I’m a fool for mid-century kitchen stuff, knickknacks, decor, clothes, etc. In addition to an old and giant percolator in which we brewed our morning coffee, there was this amazing little corner of the kitchen:
And as if that weren’t enough, check out this assortment of “ancient” remedies from the past:
Wait a minute, this is a food blog! Ahh yes, fear not, I have two humble photos for you. Being the sole vegan and the one who likes making food most, I was put in charge of cooking for the weekend. Since dinner was a casual affair overshadowed by a simultaneous game of Rummikub I didn’t get a photo, but brunch on Saturday and Sunday were both lovely and sunlit affairs. Exhibit A – the “Mexican” breakfast, consisting of spiced, roasted red and sweet potatoes (the seed of an idea for a zine no. 2 recipe), stewed black beans, avocado slices on a side of spinach for me (I passed, naturally, on the eggs):
And Exhibit B – Ricki’s Carob Date Pancakes (from her book Sweet Freedom) drizzled with maple syrup, the aforementioned tempeh bacon, and fresh fruit salad. Yum! It makes me wish for a cabin of our own someday.
Exciting News! Kim from the (Minneapolis) blog Affairs of Living recommended me for a guest appearance on AM950’s Fresh and Local Show, which I’ll be on this Saturday, August 8 to talk about eating fresh, local food. Eep! I’m really excited but a bit nervous, and ever so grateful this doesn’t involve videotaping… although I’ve been reassured that the ladies are awesome and it’s tons of fun. If you live in the area, you can tune in Saturday morning from 8-9am (I’ll be on there sometime after 8.30). If not, the show should be archived within a week or two to the website above.
Speaking of local food, I’m about to pluck some ripe Bloody Butcher Tomatoes from outside my front door for dinner 
Cardamom-Orange Coconut Flaxjacks! July 17, 2009
Posted by a-k in ani phyo, breakfast, coconut, fruit, raw, recipe.21 comments
So I promised about 5 days ago that I was going to work on making a more palatable version of Ani Phyo’s Coconut Breakfast Cakes (which some of you have tried and weren’t crazy about), and I finally got around to making “breakfast” for lunch after work today.
So here’s the deal with the original recipe – it was too sweet, too heavy, and too flax-y (even for self-proclaimed flax lovers like Bianca). In addition, the directions weren’t very clear; you’re given the option of using a certain amount of whole flax seeds or another amount of already-ground flax seeds. What isn’t explained is that if you’re using whole, you’re meant to grind them before using them in the recipe, which I’ve heard has led to sweet flax seed mush rather than cakes on more than one occasion, including for a dear friend of mine (who will remained unnamed). So looking at the original ingredients, this is how I worked it out… First, I cut down on the agave nectar. Not only is there too much, that stuff is pricey! Keep some of it for later. Second, I got rid of the coconut oil. In the colder part of the year (which is a lot of it here in Minnesota) I have a hard time keeping my coconut oil as a liquid anyway, and I think that the fats from the flax provide plenty to satisfy. And third, I replaced some of the ground flax with finely ground shredded coconut. This maintains the dry bulk but is less cloying than all flax, and keeps the coconut in the breakfast cake.
Well that’s all great, A-K, you might be saying, but what about the liquid you’re losing by cutting out the oil and reducing the agave? What did you do about that? Well, I’ll tell you – and this one is a double zinger – fresh orange juice! Not only does it make up for the liquid portion, it also adds a lovely fresh flavor. I took that flavor cue even further and added a little ground cardamom. And it was good. Behold the lovely texture:
Not really big on cardamom? Not feeling the o.j. love? Get with a fall theme and use cinnamon and apple or pear juice instead. Any fruit juice and spice combo you like will do! If you haven’t tried Ani’s original recipe, or you have but weren’t that into it, I hope this will help you get some daily omega-3’s with a smile on your face… and without the need for anything fancier than a spice mill, bowl, and stirring implement. (If you use pre-ground flax meal and finely shredded coconut you won’t even need the spice mill! But remember that freshly ground is ideal, and remember to keep your flax seeds fresher longer by storing them in the fridge or freezer.)
Top them with fresh fruit, or a raw “syrup” made from fruit, dates, and some orange juice whizzed up in the blender. I had mine with peaches, blueberries, and date syrup. This recipe doubles, triples, or quadruples easily, if you’re making for more than just yourself. I think this little cake of breakfast love is very nomnomnom!
Cardamon-Orange Coconut Flaxjacks (makes 2 small cakes):
1/4 c plus 1 tbsp whole flax seeds
1/4 c dried (unsweetened) shredded coconut
small pinch sea salt (optional)
pinch ground cardamom
3 tbsp fresh orange juice
1 tbsp agave nectar
Grind flaxseeds to a fine powder in a spice mill or coffee grinder and place in a small bowl. Grind the coconut if it is not already very finely shredded, and add to flax. Stir in the rest of the ingredients until a “dough” is formed. Divide in two and roll each half into a ball, then flatten into a pancake shape. Serve topped with fruit or fresh fruit syrup.
Raw Week: Fruity Crepe and Veggie Dressing June 4, 2009
Posted by a-k in dressings and sauces, fruit, nuts, raw, recipe, salad, vegetables.14 comments
Raw Crepes stuffed with Vanilla Lemon Pine Nut Cream, spiced fruit salad, and date syrup
Today has been a weird day. I had some weird nightmares so I never felt totally rested all day, and on top of it I had my (usually) least favorite shift at work.
However, I had an AMAZING breakfast, as you can probably see! I used the Rawmelette shells to make a fruit crepe. Or is it a fruit taco? I can’t decide. The early morning intense domestic in me decided it needed a little more than just a shell and fruit salad, so I decided on some date syrup (which I’ve wanted to make for a long long time) and some kind of sweet nut cream. In raw food, there are some nuts that don’t need much, if any, soaking in order to be pureed. Pine nuts are one of them, and I had half a cup waiting to be utilized!
I was hesitant at first, since pine nuts have a more distinct flavor, but I’m so glad I took the plunge. The delicate flavor of the pine nuts went so well with the tangy lemon and warm vanilla and it’s just lovely for dipping your finger into! I used this to “glue” the fruit salad to the shell.
Vanilla Lemon Pine Nut Cream
Vanilla Lemon Pine Nut Cream
1/2 c raw pinenuts
juice of 1/2 lemon
2 tbsp raw agave nectar
1/2 tsp acidophilus powder (optional, for a tangier flavor)
1/2 vanilla bean scraped (or a splash of vanilla extract)
Place all ingredients in a food processor and process until smooth … It may be quite thick. Pause occasionally if the motor gets too hot and to scrape down the sides as necessary.
I also made some date syrup by soaking 1 1/2 c dates in some warm water for 20 minutes, then draining and blending with 3/4 c water and a couple shakes of cinnamon. If you have an empty squeeze bottle lying around, this is a great way to make use of it and fancy up some desserts (raw or not)! The crepe was spread with pine nut cream, filled with spiced berry fruit salad, and drizzled with date syrup. Yum!
Raw Fruit Crepe Closeup
For lunch I thought a soup would be nice. I’d read a long time ago about “Energy Soup,” which, it turns out, is really just another term for a savory green smoothie. Being quite happy with my sweet green smoothie creations, I thought this would be no problem. Well, I was wrong. I don’t know if it was me being out of garlic, or missing some essential base flavor, or just a bad combination, but this was really acidic and frankly kind of difficult to eat. Because of the carrots it turns more of an olive green color which I tried to ignore by covering it in cilantro and red peppers. I made an energy soup once a while back that was delicious, really and truly delicious, but this sadly wasn’t. Anybody have any good recipes for energy soup?
Curried Energy Soup
When I got home from work with a bunch of free red bell peppers, I knew they had to become part of my dinner. Originally I’d planned to make a red pepper tahini dip to make lettuce roll-ups, but when I blended everything together it ended up too thin for that. What resulted is a creamy, delicious concoction with a hint of spice that I used (liberally) as a salad dressing and fed to my detox friend as a soup. If you find yourself with some extra peppers, make this! It’s so good, and such a lovely bright salmon color. I had it over field greens with sliced snow peas, micro greens, tomatoes, hemp seeds, and a side of rosemary crisps.
Green Salad with Creamy Red Pepper Dressing
Creamy Red Pepper Dressing (or Soup)
2 red bell peppers, chopped
1/2 red chili pepper, seeded and chopped
1 large garlic clove (minced if not using a high speed blender)
2 tbsp chopped onion
1/2 zucchini, chopped
1/4 c raw tahini
juice of 1/2 lemon
1/4 tsp coriander
1/4 tsp salt
3 tbsp chopped cilantro, for garnish
Blend all ingredients except cilantro in a food processor or blender until smooth. Garnish with chopped cilantro.
Tomorrow I’m drinking a green smoothie for breakfast, and headed to Ecopolitan for a dinner date with my detox friend Michael. Who knows what lunch will bring? Though I have a hunch it might include avocado…
Raw Week: Tuesday Eats June 3, 2009
Posted by a-k in cookies, dessert, fruit, raw, salad, vegetables.9 comments
Torn Basil Salad with Avocado and Tomatoes
Just a quick post today… I am definitely way more full of energy than I have been in a long time. I admit it could be from a combination of things, but I’d like to think my recent eating habits have something to do with it! At any rate, I think I’m figuring out my “natural bedtime” and it’s earlier than I’m posting this now.
This morning I had the green smoothie I wrote about in the previous post, followed by lots of water. When I got home I ate the second half of my Purple Basil Kale Salad from Ecopolitan and half of a grapefruit. As an early dinner I ate the salad pictured at the top, which I’m calling the “Torn Basil Salad” in honor of Jamie Oliver and a distinct memory I have from an episode of the Naked Chef 5 or 6 years ago where he urged the hand-tearing of basil right over the greens. It also had two tomatoes, half an avocado, a few tablespoons of Juliano’s House Dressing, diced red onions, and field greens from the farmer’s market.
Triple Berry Fruit Salad
As a dinner-dessert I made a big fruit salad (with enough leftovers for breakfast!). I used strawberries, an apple, a peach, one kiwi, blackberries, and blueberries, and tossed them with cinnamon, cardamom, and fresh minced ginger. It was kind of like cheater garam masala, and it was spicy and warming against the refreshing fruit. I meant to add raisins, too, but I’d already been raisin-ing earlier to make these:
Raw Carob Walnut Cookies
I found the recipe from Ani Phyo’s new raw dessert book for these tasty Raw Carob Walnut Cookies while perusing We Like It Raw. When I was a vegetarian, one of the things that really interested me in veganism was vegan desserts – they were so much tastier, and not so cloyingly sweet! Now that I’m vegan, I absolutely adore raw desserts above traditional baked vegan desserts. While these raw cookies don’t have the same taste and texture properties of a baked cookie, they’re quite a lovely mouthful. I know there are a lot of carob haters in this world, but I love carob, and especially raw carob! It’s so nummy!
Tomorrow morning I’m planning a slightly more fancy breakfast a la Rawmelettes, though perhaps as a fruit taco kind of thing with the leftover fruit salad. A little date syrup and some nut cream and I’ll be in absolute heaven!
Also, I’m planning a tutorial post about green smoothies for the near future. After a lot of comments about different combinations and additions, I think it’s high time some green smoothie love gets spread!
Raw Week Update: Rawmelettes! June 2, 2009
Posted by a-k in fruit, raw, recipe, vegetables.24 comments
Banana-coconut-flax shells stuffed with cashew cheese, avocado, carrots, red onion, and cilantro
This wasn’t quite as good as Ecopolitan’s version, but pretty darn near close… this is what I ate there Sunday afternoon, and it seemed too easy NOT to make it at home. All I had was my experience eating it and the menu description for Rawmelettes: two banana-coconut-flaxseed “omelette” shells with macadamia-cashew “cheese”, avocado, carrot and cilantro. So last night I guessed some proportions, put it in the dehydrator for a few hours and voila! It worked! I’m really pretty proud of it, and since I ended up with five shells, I can make it again. Or make fruit tacos. Or just eat them plain. They’re really tasty!
Rawmelette Closeup
Rawmelette Shells (makes 5-6)
2 ripe bananas, peeled and chopped
1 c golden flaxseed, freshly ground
1/2 c shredded coconut
Place the bananas in a food processor and process until no chunks remain (it should have a sauce-like consistency). Add the ground flaxseed and coconut and process to a uniform paste.
Using wet hands, form 5-6 balls of the mixture and place on dehydrator sheets. Flatten with palm and fingers, pushing edges out until you have a fairly thin circle (about 1/8” thick). Dehydrate at 95F for 3-6 hours, or until flexible but no longer wet.
(For the above Rawmelette, fill each shell with 2 tbsp nut cheese, 1/4 avocado, 1/2 carrot, 1 tbsp red onion, and 2 tbsp cilantro. Fold shell gently around fillings and serve.)
[Don't have a dehydrator? I bet this would work in the plain old sunshine, if you have enough of it. (So long as it's not too humid where you are.)]
I’ve been a bundle of energy today! I bought a new dresser and moved it inside by myself, then got to work cleaning and rearranging furniture and organizing little messes that had piled up before my girlfriend’s current absence. I could have kept going, but I stopped myself and made a big salad for lunch which I ate outside in the gorgeous sunshine listening to the radio:
Veggie Salad with Mango Dressing, Kiwi, and Hemp Seeds
This was a bit of a what’s-in-the-fridge concoction. It had napa cabbage, snow peas, radishes, orange bell peppers, cilantro, kiwi, hemp seeds, and a dressing made from mango, lime juice, salt, and chili pepper flakes. I realized halfway through that the reason it tasted a little too “sharp” was that there wasn’t any garlic, onions, or ginger in it! I added some leftover house dressing and that helped a bit, though next time I’m going to remember to add at least one of those to any future impromptu dressings!
Dinner was a purple kale salad and “peanut butter chocolate” mousse pie from Ecopolitan, because I was watching a movie with a friend and had been so busy doing stuff around the house I hadn’t thought about what I was going to have for dinner. Delicious! And so filling I’ve got leftovers for lunch at work tomorrow.
Green Smoothie!
I didn’t have one today because of the fancier breakfast I made, but tomorrow morning I’ll have a pretty fantastic quart of green smoothie. This one has a whole head of romaine in it! And some basil and pineapple mint (yes, pineapple mint!) and kiwi and pineapple and ginger. I read somewhere once that you should aim for two heads of romaine per day as your greens intake… I assume you can switch that up with other greens, but it seems hard to get that kind of volume without making green smoothies or eating salads at every meal. I’ve certainly surpassed my greens quota today, and I’m excited to get a good start to my work morning tomorrow.
Fruit salad topped with cinnamon and cardamom
I’m also excited to make another fruit salad tomorrow. This is what I had last night for dessert: a peach, kiwi, blood orange, strawberries, apple, and blackberries, dusted with cinnamon and cardamom. The peaches were so sweet and delicious that I didn’t miss any date syrup, although I am really into the spices with fruit now. I will have a more berry-heavy salad tomorrow as I’ve got so much in the fridge waiting to be used. Yum!
Raw Week! June 1, 2009
Posted by a-k in farmer's market, fruit, raw, vegetables.13 comments
Topped with cashew cheese, marinara, basil, mushrooms, bell peppers and tomatoes
Do you ever have those times where you can distinctly remember lying on the couch cracking up watching the Kids in the Hall, or sleeping in on your day off, and yet feel like you have had no free time outside of work? I think I’ve been feeling a little overwhelmed lately with wanting to do so many projects I end up a bit hopeless and unproductive. Especially with the blog. I’m hoping to make that up starting today, because this week I’m eating all raw with a friend of mine, and there will be lovely pictures of lovely fruit and vegetable concoctions that I’m eating on a daily basis.
I started the week of raw with a 24-hour water fast to help clean out my system a little. I’ve never done one before, and despite having to work with food (cookies at that!), I didn’t feel very hungry the whole day. That is, until we started making dinner. I tried a raw cracker we’d gotten at the co-op. And then I “tried” just about everything we chopped as we got to work on a salad the size of a mixing bowl, and a raw pizza for two.
Back when I made a raw pizza for the first time, I made a couple extra crusts that I threw in the freezer for the future. To be honest I’d kinda forgotten about them, but they sure came in handy when we wanted to make a special treat kinda dinner. After loading up on produce at the co-op, we got to work making the Exquisite Marinara from Juliano’s book, I winged some cashew cheese, and we also whipped up half a batch of Juliano’s House Dressing. We decided to top the pizza with fresh basil, crimini mushrooms, red bell peppers, and tomatoes, then dehydrated it while we cleaned and started on the salad. So good! My friend, who has eaten raw food before but never on a consistent basis, was so delighted with the marinara and the finished pizza, and kept raving about the House Dressing (olive oil, lemon juice, ginger, garlic, and salt). After dinner we split a cherimoya for dessert – yum!
Jicama jicama jicama!
I didn’t used to like jicama. Back in high school, I got a fruit salad during some sort of fair and I was excited about biting into what I thought was an apple. But it wasn’t an apple, it was bland and crunchy in comparison, and I thought I’d never eat jicama again! But then I was leafing through Alissa Cohen’s book and there was a recipe for jicama fries that I made, and a mango-jicama salad tester recipe for Terry’s upcoming Latina cookbook.
Now I love jicama! Alissa’s recipe for fries was good, but didn’t satisfy the salty craving I associate with fries (because it doesn’t have any salt). They don’t taste like “real” french fries either, but they don’t really have to since they’re so delicious on their own. I’ve been working on my own version ever since, and this batch was almost right, except I was out of onion and garlic powder somehow, so they lacked a little savory depth. I believe that having a lot of tasty snacks on hand is key to not losing your mind and going out for junk food while you’re trying to stick with raw, so I’m going to try this again later this week.
Spicy Jicama Fries: topped with a little almond parmesan and parsley
Another benefit to raw foods is that I usually make too much of something for one meal or one recipe… like marinara sauce and cashew cheese. So I spiralized some zucchini and turned it into pasta for tonight’s dinner, along with a big salad. Actually, the salad was bigger than shown in this picture (it wouldn’t all fit on my plate!). I went to the farmer’s market today and picked up some local field greens – light and soft and lovely.
Zucchini Marinara and Yummy Salad
Now I’m thinking about dessert… Earlier today I ran into a friend near Minneapolis’ raw restaurant (how convenient!) and we had lunch together. I tried the Rawmelette, which was fantastic, and it came with a side of fruit salad that was so simple and so delicious! I think it had date syrup and cinnamon and raisins along with the fresh fruit, and I’m going to work on replicating that at home with some of the overflowing sweet produce I have.
I’m afraid to promise, but I’m hoping to blog daily about what I’m eating. But as you can probably tell by the randomness and excitement this post contains, I’ve got a lot of energy! So I think I can make it happen…
Thanksgiving for Two: Bon Voyage Post November 27, 2008
Posted by a-k in Uncategorized.15 comments
Maple-balsamic tempeh, stuffed squash, mashed potatoes with gravy, and broiled asparagus. Raw cranberry-apple relish in the background.
I should be finishing my packing right now, but I knew I’d have timely post regrets if I didn’t do this! It will be brief and to the point due to time constraints. Believe it or not, aside from the pumpkin pie which we made two nights ago, and the tempeh and squash which were marinated and pre-baked, respectively, I had this dinner on the table less than two hours after I got home from work. (And without much help, either!)
Piece de resistance: acorn squash stuffed with cranberry, pecan, leek, and sage cornbread stuffing.
Tempeh was marinated in tamari, maple, balsamic, and olive oil during the day, then baked covered for 30 minutes and uncovered for 20. The squash was prebaked with a light brushing of olive oil and maple syrup. Stuffing was leftover maple-glazed cornbread (from a tasty Southern-style meal the night before), leeks, garlic, cranberries, and pecans seasoned with sage, thyme, coriander and mock-chicken broth, stuffed into aforementioned squash and baked until crispy on top. Buttercream potatoes mashed simply with earth balance, hemp milk, salt and pepper. Gravy made with leeks, cashew butter, vegetable broth, and spices. Asparagus marinated in olive oil, lemon zest, garlic, salt and pepper, then broiled until the tips were charred. On the healthy side, raw cranberry-apple relish made only from cranberries, and apple, some dates, and a pinch of salt (the best relish I’ve ever had!). And finally, Brandied Pumpkin Pie based on an Extraveganza recipe, topped with soy-whip.
Raw cranberry-apple relish, sweetened with dates.
And what was the reaction to this mini-feast, pictured here so romantically lit? “It’s such a world of flavors!” my sleepy but grateful ladyfriend exclaimed. I suppose I went out with a bang, just to make sure she’d miss me extra
Brandied pumpkin pie topped with soyatoo.
And now, it’s off to minimalist packing-land, to save room for all the goodies I am bringing back for everybody. “See” you in two weeks!
day 3 raw update June 24, 2008
Posted by a-k in raw.5 comments
not many pictures today… i only have access to a 32mb memory card while my girlfriend is away on tour, and this small storage capacity seems to be affecting my photography in a way that i am NOT into. that and today was mostly leftovers from yesterday, and then a late night dinner (read: no natural light).
breakfast was leftover pancakes and syrup, plus some orange-carrot-ginger juice. the juice was AMAZING! i need to get more carrots tomorrow so i can have it again. also, i saved the carrot pulp to make some kind of dessert in the future, and used it today to color some of the leftover alfredo sauce which, with the addition of some cumin and chili flakes, was transformed into a mexican-style cheese sauce. in the afternoon i snacked on rosemary crisps, and drank the juice out of a coconut… yum!
i do have some of tonight’s dinner saved for tomorrow’s lunch, so hopefully i can snap a better picture than this one of my pre-rolled and cheez-smothered enchilada, lit by my inadequate kitchen at 930pm:
i have to admit that i was pretty tired and lazy as far as food today. i’m not sure what my body is craving entirely, but i feel like i’ve been really focused on italian/french-flavors so far. the enchilada was a nice break, but i’m definitely up for something spicier and “fresher.” i mean by that some thai or indian, something with a different spice profile. i’ve also felt hungry for snacks constantly. i definitely get full with raw food, it’s just a very different kind of full; almost like the intense concentration of pure vegetables and nuts and seeds and spices becomes overwhelming for my mouth and stomach. but an hour or two later, i’m hungry again. it’s a different lifestyle having to think constantly about how much time i need to make a meal, which is very much my own doing for wanting to create more elaborate ones. i think some simpler salads are in my future, and definitely lots of dessert. vanilla cashew cream, i dream of you!
thanks for bearing with me during this, as i feel my posts have become less and less structured and coherent, and more and more personal. hopefully i will strike a good balance soon. until tomorrow…
