Archive for salad

Pumpkin seeds (another quick post)

This salad was inspired by DDD‘s Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds and by Ezmy‘s use of pumpkin seeds here.

Salad: spinach, onion, sauerkraut, tomato, nutritional yeast and sunflower/pumpkin seeds with lemon garlic vinaigrette.

Salad: baby spinach, chickpeas, red onion, tomato, sauerkraut, nutritional yeast and sunflower/pumpkin seeds with lemon garlic vinaigrette.

The Herb and Spice recently started carrying “Go Raw” products which supposedly do not contain nuts, and in spite of their ridiculous price, I decided to pick up some sprouted pumpkin seeds. As Ezmy mentioned, pumpkin seeds are a fantastic source of Zinc. They are also a great source of protein, monounsaturated fat,  Manganese and Magnesium. Many traditional medicines use pumpkin seeds for a variety of purposes.

– Aly

Links of interest:

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Footloose

Sorry for the massive delay in posting, guys. I’ve actually moved twice in the last month and, although I’ve been taking a lot of photos, posting them hasn’t been at the top of my list. I hope everyone had a debaucherous and regrettable New Years Eve—after all, 2008 only ends once!

In honour of  2008, I’ll be presenting today’s post of recently devoured foodstuffs in the form of a countdown. DRUMROLL!

10. Jenna’s most excellent Lentil Curry, made with yellow lentils and served with quinoa:

Lentil Curry

9. Fake chicken by SoYeat (or SoVeat?). In truth, I’ve never had fake chicken before but I liked it a lot! It also got the omnivore seal of approval.

Fake chicken by SoYeat

My aunt made me this for lunch, with baked sweet potato fries.

8. Sauteed fruit! I picked up this idea in Jamaica.

bananas, blueberries, peaches, pears

It makes a savoury dessert or, as pictured here, a yummy companion for steel cut oats.

7.  Kath’s Kale Chips. A simple, super-healthy recipe. Just wash a head of kale, slice once down the main vein, spray with olive-oil spray, and sprinkle with a salty-herb mixture. I used jerk seasoning from Jamaica. Bake at 350 deg C for 15 minutes (until edges are brown). A huge bowl of this has about 170 calories, 450 mg of calcium, and 1500 mg of potassium.

Kale is one of those superfoods that you should always eat, and this recipe makes a great sub for potato chips or nachos.

6. Steamed spinach with raisins and dried cranberries. Another idea from Jamaica. I topped this batch with nutritional yeast to give it a cheesy favour.

It looks like a small portion but it's actually about 10 cups of fresh spinach (aka 470% of my daily Vitamin A requirement). That stuff really shrinks, eh?

5. Quesadillas!

I topped my whole-wheat tortilla with 3 slices of Veggie Slices vegan cheese, olives, tomatoes, and cilantros.

I folded it over and heated it for a few minutes on each side, et voila!

4. Thank you, thank you, thank you Vegan Dad for your Veggie Lunch Meat recipe, which will probably save me thousands of dollars over the next few years.

I'll never buy another Yves three-serving package of soy meat for $3.99! (that's a toothpick for comparison)

All the ingredients for this recipe cost me about $2, and I cut the log into 14 thick slices, each of which packs 14g of protein.

Recipe (from Vegan Dad, whose cookbook is for sale here):

Ingredients:
1 cup white beans (I used kidney beans)
2 cups water
1/4 cup oil
2 tsp salt
2 tsp paprika
2 tsp onion powder
1 tsp garlic
1/4 tsp tumeric
1 tsp ground fennel
1 tsp sage
1 tsp pepper
1 tsp soy sauce
2 3/4 cup vital wheat gluten

Directions:

Get water steaming in your steamer.
1. Place all ingredients except the gluten flour in a blender and process until smooth. Pour into a bowl. Add gluten flour and work into a dough.
2. Shape dough into a log and wrap in heavy duty foil like a tootsie roll. Try to make the roll as thick as possible. Steam for 1 hour.
3. Preheat oven to 350 degrees in the last 15 mins of steaming. Remove seitan from steamer and bake for 45-60 mins. Seitan should swell and press against the foil.
4. Cool and slice as needed for sandwiches. This seitan holds up very well and can be shaved very thin. Store in the fridge

3. Another round of my fave lemon-cranberry bread, made with my new loaf pans.

lemon-cranberry bread

2. Pineapple-carrot cake!

I couldn't find any vegan cream cheese to make icing but the cake was really good by itself anyway.

Recipe (modified from a few different sources):

Ingredients:

1 and1/4 cups all purpose flour
1 cup w/w flour
2 teaspoon baking soda
2 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon baking powder
1 teaspoon salt
1 cup brown sugar
3 egg equivalent in Ener-G egg substitute
1 teaspoon vanilla
1/2 cup vegetable oil
1/2 cup applesauce
2 cups finely grated carrots
1 can (about 14 oz) crushed pineapple, drained
1 cup walnut pieces

Directions:

Preheat oven to 350°. In a medium bowl, mix flours, baking soda, cinnamon, spice, baking powder, and salt. In a large bowl, thoroughly mix sugar and “eggs”. Add vanilla, then vegetable oil and applesauce. Mix wet and dry ingredients together and add carrots, pineapple, and walnuts. Pour into greased baking pan (9×9 is best) and bake for 50 minutes.

Instead of eating this cake directly, I crumbled little slices into my oatmeal, along with the almond butter that Omnivore Boyfriend's mum sent home with him. Soooo delicious.

1. Pumpkin, caramel, and chocolate loaf, modified from VeggieGirl‘s Pumpkin, Caramel, and Carob loaf.

(those plastic shards in the top are from the bowl that melted into the element while the oven was on. Oops!)

Pumpkin, caramel, and chocolate loaf

I followed VeggieGirl’s recipe exactly, except for the following substitutions:

-2 cups of flour were replaced with 1 cup of white flour and 1 cup of w/w flour
-the pure maple syrup was replaced with No Name “maple-flavoured” syrup (po’ students—holla!)
-the carob chips were replaced with vegan chocolate chips from Herb and Spice

I like how this recipe doesn’t have any oil or margarine.

—-

And that’s it! Happy very belated New Years to everyone.

-Maureen

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My belated Christmas-dinner post… and some other fun stuff

Thanks to everyone who suggested recipes in response to my plea for ideas. We hosted dinner for the extended family on Christmas day, and I was pretty pumped to try out some new experiments on a group of unsuspecting victims. Er, guests. I ended up making three vegan dishes (two of which were gluten-free).

Of all the recipes submitted, I picked Ricki’s Sweet Potato, Quinoa, and Black Bean Bites. I liked how they are both gluten-free and vegan, and as well were low in sodium. Plus I knew I could serve them with my West-Indian Mango Chutney in a communal fashion, which is important for group dinners, I think. Just like Ricki, I omitted the caraway seeds and used fresh cilantro. I used toasted, smashed rice bread for the bread crumbs, and used a cookie cutter to get disc-shaped servings:

Ricki's Sweet Potato, Quinoa, and Black Bean Bites

I really liked these little bites and I think they went fantastically with my Jamaican souvenir (the jar of mango chutney).

I sort of guessed at the baking time, but 350 deg C for 15-20 mins seemed to do the trick. It might have been a bit too new-agey for a traditional family dinner, but everyone seemed like it… or at least they seemed to appreciate the effort I put in!

Sweet Potato, Quinoa, and Black Bean Bites

1 medium onion, diced
3 to 4 garlic cloves, minced
1 carrot, finely grated
1/2 can black beans, drained
1/2 a baked sweet potato, flesh scooped out
1/2 cup quinoa, cooked (that is, take 1/2 a cup dry quinoa, and cook it)
1/2 cup bread crumbs
3 tbsp chopped cilantro
2 tbsp tomato paste or ketchup
hot sauce or cayenne pepper to taste
1 tsp balsamic vinegar
Salt and pepper to taste

1. Saute onion and garlic in non-stick skillet.
2. Add beans to pan and cook for 2 minutes more, stirring now and then.
3. Turn off heat. Mash beans in pan till they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs.
4. Form into patties. Grill or bake.

We also made glazed carrots, corn, and braised brussel sprouts (all of which are also gluten-free):

glazed carrots

corn

braised brussel sprouts

Braised Brussels Sprouts:

4 cups brussels sprouts
1/2 cup diced shallots
1/2 tsp minced garlic
1 tsp brown sugar
1/2 tbsp balsamic vinegar
pinch of black pepper
pinch of nutmeg
2 tsp Braggs soy sauce
1 tbsp minced fresh parsley
1/2 cup vegetable broth

Steam brussels sprouts for 10 minutes in boiling water. Set aside. Spray a little olive oil in a large non-stick and heat on medium heat. Saute the shallots and garic for 2 minutes. Add the steamed brussels sprouts and brown sugar and cook for 5 minutes, covered, on high heat. Add balsamic vinegar, black pepper, nutmeg, soy sauce. Cook or 5 minutes, uncovered, stirring frequently. Add the parsley and broth. Cook for 5 minutes more, uncovered. (per serving, 112 calories, 22 g carbohydrates, 8 g protein, 0 mg cholesterol, 170 mg sodium, 8.6 g fibre).

I also made The Fat-Free Vegan Kitchen’s Sweet Potato Casserole with Pecan Topping, but I forgot to take a picture! Which is too bad, because this recipe was all kinds of bitchin’, and it’s gluten-free to boot. It was really sweet and desserty but also a bit tangy because of the citrus juice.

You can see it in the picture below, above the corn but below the quinoa bites. In the top right corner is my aunt's delicious beet salad.

I also made, for dessert, a double batch of my favourite lemon-cranberry bread:

lemon-cranberry bread

Which accompanied another dessert item, fruit salad:

fruit salad & lemon-cranberry bread

So Christmas dinner was a huge success and it was great seeing friends and family again.

A couple of times in Jamaica last week, I ate a dish of sauteed spinach with raisins. I successfully recreated this simple recipe yesterday by sauteeing about 8 cups of spinach in broth with a handful of sultana raisins and one chopped red pepper. WIN.

sauteed spinach with raisins

With a couple extraneous mangoes burning a hole in my fruit basket, I made Indian Mango Curry Dressing, a recipe from a Raw cookbook I bought my sister for Christmas:

Indian Mango Curry Dressing

Indian Mango Curry Dressing:

1 medium (or 2 small) mangoes, pitted
1 tbsp yellow curry powder
1 tbsp garam masala
1 tsp cardamom
1 tsp sea salt
1/4 cup cold-pressed olive oil from a dark bottle (I used half oil half water)

Blend until smooth. This dressing is a major WIN because it’s delicious and creamy! It’s nice to have a vegan dressing that’s not a vinaigrette.

Next, I wanted to make a big veggie-tofu-noodle dish to last me a couple days. I used this product that I found in my fridge. My mother bought it at a huge chinese grocery in north Toronto

The label reads: Tofu Shirataki. Spaghetti Shaped Noodle Substitute. No cholesterol, no sugar. Gluten-free. Vegan. Guilt-free. 20 calories , 3 g carbs, and 2g fibre per serving. 2 servings per bag.

Has anyone else heard of this product? I’m super skeptical about it. When I read “20 calories per serving”, I became pretty wary, especially since it came from Chinatown. But then I read on the label that it’s shipped from House Foods in California. California = legit? I don’t know. Help?

I cooked the "noodles" up and they looked and tasted exactly like ramen noodles! (seen here tossed with jerk seasoning). So what's the deal with these things? Anyone?

I had also been marinating some tofu in a ziplock bag with jerk seasoning paste (from jamaica) mixed with ketchup, so I fried those up. I also sauted some carrots, peppers, zucchini, celery, black beans, cilantro, and green onion with another dose of jerk paste + ketchup.

I wasn't really sure how to pull of this whole "jerk" thing, so I just added it to everything.

Et voila! Lunch for the week. Can anyone tell me if I cooked with jerk properly? I have never tried the flavour before, since it’s always used with meat dishes, but I think it’s a very tantalizing mixture of spices and I definitely want to cook jerk again.
-Maureen

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Cool runnings, mon!

Well, I just returned from a deliciously decadent week in Montego Bay, Jamaica with Omnivore Boyfriend (O.B.). We had a ridiculously good and relaxing time! We stayed in an all-inclusive resort on the beach, so of course we had unrestricted food, drinks, and sports. It was paradise. We tried to get off the resort as often as possible to see the real country and meet some real Jamaicans. Our excursions included renting our own little boat to motor up and down the coastline, snorkelling on a coral reef, ziplining through a jungle canopy, and visiting the tropical splendour of nearby Negril.

It was soooo harding flying back into Toronto. From the airplane, it looked like someone had shaken a snowglobe and all the snow in existence had landed on this fair city. I can’t quite describe the physical shock of emerging from the airport into the minus 15 deg C weather (from +30 deg C in Jamaica). Blech! Is it summer yet??

I wasn’t sure if how the resort’s buffet-style menu would accomodate my meat/dairy/eggs aversion, but everything was “cool runnings” (all good)! There were tons of options for me at each meal and I had some really excellent dishes. I normally abstain from most fresh produce in the winter when it gets too expensive, so I took the opportunity to pile each plate high with salad and veggies. One small complaint I had is that the dishes weren’t often labelled. However, it was pretty easy to differentiate the vegan from non-vegan dishes, and the chefs were really helpful when I had any questions.

So without further ado, here is the food!

I ate this same concoction for breakast almost every morning. I took a couple tbsp of dry oats, added some hot water, added a layer of corn flakes, and covered it with carmelized fruits (melon, cantaloupe, banana) and fresh fruit.

Lunch and dinner were always some variation of salad. Which sound really boring, but as I mentioned before, there were tons and tons of options, including lots of new stuff I’d never eaten or envisioned.

From top left, going clockwise: steamed calaloo, apple & cucumber salad, grilled veggies. Centre: olives.

From top left: stewed lentils, garlic potatoes, grilled veggies (zucchini, eggplant, tomatoes), grilled tomatoes, sauteed spinach with raisins, steamed green beans, apple/cucumber salad, saffron rice, glazed carrots. Centre: olives.

On the left is a big salad topped with sliceed tomatoes, green beans, shredded carrots, chickpeas, celery, cauliflower, and corn. There's also a bit of steamed spinach with onions and peppers.

From top: sliced cucumbers, shredded carrots, corn, romaine lettuce, green beans, steamed spinach. Centre: lima beans.

From left: steamed calaloo, hearts of palm, big salad with romaine lettuce, tomatoes, shredded carrots, shredded pumpkin (!!!!), and corn, bowtie pasta salad in a vinaigrette sauce, grilled tomatoes.

From left: vegetable dumpling, grilled peppers/tomatoes/onions, mashed pumpkin, steamed calaloo, shredded pumpkin. Centre: glazed carrots.

A big salad with romaine lettuce tomatoes, cucumbers, green beans, celery, and a couple sliced of baked potato.

I took this picture from a different angle to flaunt the lovely view of tropical paradise from our favourite lunch perch. Nothing like the azure blue Caribbean sea to accompany a good meal :-) From left: glazed carrots, grilled peppers, salad with sprouts, tomatoes, romaine lettuce, cucumbers, lima beans, and corn, green beans, steamed spinach, and olives.

From left: grilled sliced tomatoes, olives, grilled baby tomatoes, salad with romaine lettuce, shredded pumpkin, cucumber, green beans, lima beans, sliced tomatoes, steamed spinach, and a slice of fried banana.

There were three speciality restaurants at the resort: Asian, Italian, and a steakhouse. We had dinner at the first two and I wasn’t really impressed with either. The Asian food, which was also delivered buffet-style, was good but not very, um, authentic:

From left: Teppenyaki vegetable stir-fry, sesame vegetables, spring rolls, herbed tomatoes, curry (???) vegetables.

The Italian restaurant was awful. They had no vegetarian entrees, and when I asked the waiter if I could just have plain noodles, I got a really strange look. Is that really so hard?

Instead, I just resigned to making a salad from the restaurant appetizer buffet, but it was pretty pathetic. I found a little olive roll but it was stale.

Other than that experience, I had 20 great meals! I am so supremely stuffed from last week, I don’t know how I’ll endure the whole Christmas overeating tradition. We also had a lot of delicious drinks as all 5 bars on the resort were open bars, and as well we had rum, brandy, vodka, and gin on tap in our hotel room. Yum!

We also bought some Jamaican exports home with us:

Jamaican exports

I didn't get to try any jerk because it was all meat, so I bought the seasonings to make it at home!

Additionally, I ate a few dishes that I want to replicate, such as the steamed spinach with raisins, shredded pumpkin, and sauteed fruit. So definitely you’ll be seeing some Jamaican influence in future posts.

Well, I guess I’ve got a week’s worth of blog posts to catch up on, which I’m quite looking forward to. Looks like everyone is abuzz with pre-Christmas hysteria. Let the holidays begin!

-Maureen

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4 lazy ways to eat sweet potatoes in 5 minutes

Microwaved and:

Number 4:

Drenched in mushroom gravy

Number 3:

smothered in dairy-free margarine and mixed with a couple teaspoons of Montreal Steak Spice

Number 2:

dairy-free margarine and brown sugar

Number 1:

Stirred into instant soup! This is Moroccan Vegetable soup from my local grocery's hot-food counter.

Why yes, I HAVE been eating a lot of sweet potatoes lately. I have also been eating a lot of instant soup cups, apples, and broccoli soup, which explains my lack of creative posting lately. On the other hand, good vegan food finds a way into my life one way or the other, so I have a few pics.

On the subject of my grocery store’s food counter, I’ve lately been at a loss to maintain my energy levels for my post-work workout (9 frenzied hours in a frigid, windowless chemistry lab will do that). My gym is conveniently located in a grocery store, so a couple times I have relied on the hot- or cold-food counters for some sustenance. I’m happy to report that the food is quite good and the vegan options are startlingly plentiful. Here are two that I snapped pictures of:

Crunchy wheatberry salad

Wild rice, apple, and cranberry salad


Does anyone have any good tips to spike my energy levels for a nice, long workout? I find a cup of coffee and a banana does the trick for about half an hour, but then I get soooo tired again and just want to sit down.

In other news, I’ve been eating baked-tofu sandwiches a lot lately.

I've never hid my love for the President's Choice brand, and their Soy and Ginger salad dressing makes a FINE marinade (and salad dressing!). After 2 days of marinading, I bake these puppies at 400F for 30 mins, rotating once.

What else have I got? Oooh, Kath’s (from Kath Eats Real Food) love of oatmeal is contagious, and recently I used some of her ideas to make a perfect bowl of Peanut Butter Pumpkin Oatmeal:

Thanks for the idea, Kath! I'll be eating a lot more of this.

I recently visited one of my favourite places in the world, the Royal Ontario Museum, with my friends Kara and Michael. We ate an early dinner before the ROM at another one of my favourite places in the world, Noodle Bowl in the Annex.

I had the green vegetable curry for $7. It was delicious! Too bad I had just lost my mitten (my fourth left mitten this season!).

I’m afraid that’s all I’ve got to post at the moment, but I’m headed up to Ottawa for the weekend to experiment in O.B.‘s kitchen visit O.B. and cook some delicious meals :-) Happy weekend and don’t forget to set your clocks back and enjoy the extra hour!

-Maureen

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Mmm cabbage

Aside from being delicious, cruciferous vegetables are supposed to be quite good for one’s health, and lately I have been trying to incorporate a wider variety of them in to my diet. This week has been all about cabbage.

The dish pictured below was thrown together using ingredients I had on hand. I thought it turned out pretty well!

cabbage, shredded lettuce, red onion, kidney beans, nutritional yeast, corn, pickled ginger, avocado and hummus.

Coleslaw: shredded cabbage, shredded lettuce, kidney beans, red onion, corn, green onion, nutritional yeast, pickled ginger, avocado, hummus, a little bit of lemon garlic dressing and capers.

This next dish was inspired by a number of simmered Nappa cabbage recipes, as well as Diet, Dessert and DogsAsian Inspired Nappa Cabbage Salad:

shredded Nappa cabbage, grated carrot, tofu cubes, soy sauce, miso paste (soy overkill!) and sesame seeds.

Simmered Nappa cabbage: shredded Nappa cabbage, grated carrot, tofu cubes, soy sauce, red miso paste (too much soy?), sesame seeds and a delicious math assignment.

Unfortunately, this week has also been full of stress! Thankfully I have learned how to manage some of that stress with yoga. How do you cope with stress?

On a partially unrelated note, I have been accumulating a few links over the last week and I thought I might share some of them, as we are touting ourselves as a vegan food and lifestyle blog:

– Aly

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What are you thankful for?

I am thankful for tofu and mock meats. I am also supremely thankful for Vegemite, canned lentils, sweet-thai chili sauce, vegan bloggers, low-sodium instant soups, bulk-food stores, and instant brown rice.

I am also thankful that the Canadian election was so haplessly predictable (so much so that even my lampshade called the Conservative minority weeks before the election), allowing my holiday baking experiments to play out unimpeded by chatterbox political ruminations. Now that all the election hubbub is all said and done, we Canucks can go back to being the poltical equivalent of beige, and focus on the important issues; namely, the Leafs making it to the playoffs this year. Oh, and food and beer.

I, for one, had a GREAT Thanksgiving, on account of finally being able to see my extended family on this holiday (the last time was 5 years ago). As the only veg-inclined member of the clan, I opted to bring a)  my own vegan gravy b) a tofurky-based serving for me alone and c) a communal surprise vegan dish (as in, “surprise.. it’s vegan!”).

I agonized over c) because I was really into the idea of bringing Vegan Lovlie’s Sweet Potato Stuffed Rolls, but I was worried they would be too cookie-ish. As O.B. (Omnivore Boyfriend) was down in Toronto for the weekend, I tried out the recipe on him the night before.

Cutting out the circle

All rolled up and cooked! (sorry for the lighting)

Cross-sectional analysis (i.e. one bite left)

We actually really, really liked these rolls, but they were a bit dessert-y, and also didn’t look very presentable (although VeganLovlie’s batch were, so it must be my uncoordinated rolling skills that mucked it up). I ended up making a double batch again to send up with O.B., with half the margarine and double the sweet-potato filling–these turned out PERFECT. Right after making these on Saturday night, I whipped up a Cranberry Cashew Stir-Fry. I wasn’t sure how this would taste, but the idea popped into my head one day. I sauteed a handful of dried cranberries and a handful of crushed cashews in oil for a few minutes, added frozen veggies and stir-fry sauce, and served over wild rice. Voila!

The cranberries and walnuts were a nice addition, I thought. Especially in this season.

For my second trial attempt at making a surprise-vegan communal dish, I picked Vegan Dad’s Lemon Dijon Tofu and Potatoes, and subbed sweet potatoes in for the white. This dish turned out GREAT, although I wasn’t a fan of all the leeks, but I ended up making it in a larger scale the next morning for Thanksgiving dinner:

Haha, I just realized that this looks like one homogeous material. The tofu and sweet potatoes are actually the same colour. Anyway, it shocked the pants off me to see my uncle, a long-time heckler of my hippie stick-and-twigs menu, eating this from his dinner plate. Point!

So, I couldn’t find any Tofurky, in the end, which caused me an explosive bout of irritation in the mock-meats aisle. Do I not live in the largest city in the country? Argh… Pete’s Szechwan tofu played the part instead, and I followed the “Seitan Veggie Kabobs” recipe from The Garden of Vegan, using zucchini, sweet potato, garlic, Pete’s tofu, and yellow pepper.

There were a couple other vegan options at Thanksgiving dinner, and I managed to pile my plate to the brim:

Sorry for the blurriness! Clockwise from green salad: mandarin-almond salad, cranberry sauce on whole-wheat bread, beet salad, corn, butternut squash, tofu-kebab contents. Center: Lemon-Dijon Tofu with Potatoes. I was stuffed!

Before leaving my mother’s house for the weekend, I made a batch of my fave broccoli soup. I immediately poured it into Tupperware so the picture isn’t all that fancy. Points to anyone who can spot the IMPENDING DOOM about to occur:

Broccoli Soup

  • 4 cups vegetable soup broth
  • 1 tablespoon oil
  • 1 large onion, chopped
  • 2 dried bay leaves
  • 1 pound fresh or frozen broccoli crowns and stems, chopped into small pieces
  • Salt and pepper to taste

Heat a large pot on medium high. Heat olive oil, add the onion and bay leaves, stirring to coat. Cook until onions begin to soften and turn brown, stirring often.

Add broccoli, stirring to coat with oil and onion flavor. Let cook, turning occasionally for 1 – 2 minutes. Stir in hot broth. Cover and cook for 5 – 10 minutes or until the vegetables are fully cooked. Remove the bay leaves.

Transfer a third of the hot mixture to a blender. Puree until smooth while continuing to cook the rest. Repeat with another third, then the final third. Careful not to burn your hand like this genius.

————–

Finally, I was flipping through the paper on my coffee break at work and landed on the comics page. I read a comic in which an adorable little cow knocks on a a door and says to a man “Sir, did you know that baby calves are taken from their mothers and put in crates too narrow to… mooove?” My Google-Fu is the best! I found the the comic:

Turns out that www.humancalifornia.org is advocating a “YES ON PROP 2” message. Prop 2 appears to be a measure that would mandate farmers to keep their animals in more humane conditions. Many vegans (and non-vegans!), myself included, feel very strongly about this issue, so please take the time to check out that website. And if you live in California, speak with your vote and let politicians know that it’s wrong to cage animals in cramped, unsanitary conditions.

Back to more pleasant commentary… happy belated Thanksgiving, Canadians!

-Maureen

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