Posts tagged berries

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.

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

-Maureen

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Pi pie

Despite 23 years of real-world (and kitchen) experience, I admit that I just recently looked up what Crisco actually is. I’ve long suspected that it was something I couldn’t eat, made from animal souls or something of that nature. But apparently this is not only a vegan but also a kosher product. Quelle suprise!

These pictures come from Tasmia out at McGill in Montreal, who baked a vegan pie for her household (incl a vegan roomate) back on March 14 (3.14)—Pi day! And what better type of pie to make than a Pi Pie.

Truly artistic and imaginative… far beyond anything I could ever put together (although I long to jump on the VCTOTW bandwagon and paint pretty cupcakes). The recipes come from Crisco itself and can be found here (crust) and here (filling).  Thanks Tasmia for the pics, and for uniting math and food!

-Maureen

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Steel Cut Oats

Steel-cut oats have emerged from obsurity to land on your suburban grocer’s shelf. These oats take longer to cook but have a satisfyingly chewy texture. They also have a high satiety factor, and I found that if I mixed in soy yogurt to a bowl of steel-cut oats, I was full until lunchtime. As with every foodstuff (in my opinion), steel-cuts oats are best served with berries.

-Maureen

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A little bit of everything

Okay, so I do have pics from my Valentine’s Day baked goods but my camera is being weird, so I’m posting a random mix of pictures from the last little while.

There are the gogi berries that Alison is always raving about. I guess they look kinda like almonds, but are chewy like dried cranberries.

Roasted-red pepper hummus. I’m not home right now but I’ll edit the recipe in later.

My second dinner of the night at Alison’s house. A mini carrot muffin and an oh-so-delicious sandwich. Unfortch, I can’t remember what was in it. Alison, help? The bread was gluten-free (GF) so it was pretty dense. GF foodies have my sympathy, for real. I had to go GF for a couple months in high school and I went crazy missing the soft texture of wheat bread and the convenience of all things wheat. (Random story: my sister eats GF and once a couple years ago my mom actually prepared several dishes free of wheat, rye, oats, barley, meat, eggs, & dairy!)

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I heart Herb and Spice, but I’m sick of getting ripped off by their baked tofu slices ($0.55 each!) so I decided to prepare my own. I bought a lb bulk from H&S for $1.89, sliced it into 1/2 in slices, brushed each (top & bottom) with sesame oil, then grilled it on my George Foreman. Et voila!

1 lb makes about 8 or 9 thick slices, which would have cost me $5 at Herb & Spice. A savings of $3 a week! (Yes, I do eat that much tofu…). Although, I inevitably end up buying some random bulk stuff while there to pick up the tofu so I’m actually not saving anything.

Happy Reading Week!

-Maureen

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