tag:blogger.com,1999:blog-60714277239362361592024-03-13T06:15:29.819-07:00Herbaceous BabeAllyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6071427723936236159.post-39249860988625610152017-10-25T16:17:00.004-07:002017-10-25T16:17:53.574-07:00Linguine with Lemon-Garlic Cashew Cream<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla-b9W4N1FM31cmiYe14qj8pg6lFvKLNIF1zdY3fRYBrdH5hm2x36VepXxYV-g2WXnzEN6_W1kesX3XwdeZEQu6V1vHwRh7mO37cssELqzYi5H4B79FvxHsALwFpU8srINfe-8gpqsct3/s1600/IMG_8529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1080" data-original-width="1080" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhla-b9W4N1FM31cmiYe14qj8pg6lFvKLNIF1zdY3fRYBrdH5hm2x36VepXxYV-g2WXnzEN6_W1kesX3XwdeZEQu6V1vHwRh7mO37cssELqzYi5H4B79FvxHsALwFpU8srINfe-8gpqsct3/s320/IMG_8529.JPG" width="320" /></a></div>
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It had been one of those weeks. There was almost literally no real food left in the house. Crackers. Applesauce. And Asparagus. The first two don't really qualify as dinner, but who wants to eat nothing but an entire bundle of asparagus in one sitting? Not I. So after a long while of pondering and a short trip to the grocery store, I had a frozen burrito for dinner. That's what I get for not planning. I mean, I know that cashews don't have to soak nearly as long as some other nuts, but 2-4 hours (compared to 8-12 for almonds) is still too long to wait for dinner.</div>
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Fast-forward to tomorrow. Let's talk about the sauce. I drained my cashews, rinsed and drained again for good measure, then threw it into a blender with a bit of water (water prevents motor burn-out, but the nuts grind finer with less water). A bit of salt, a touch of pepper, some parsley and thyme, maybe some nutritional yeast, and of course lemon juice (or fresh-squeezed lemon and/or zest, if you wanna be fancy), then dilute to desired thickness. I minced and pan-fried the garlic in a bit of olive oil before throwing it in, but you could either add it to the sauce raw for more bite, or cook it with the veggies.</div>
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Get your water boiling for the pasta, then cut and sauté the veggies (I used asparagus and baby bellas, but you do you). At this point, the sauce (except for the garlic) is raw. I chose to heat mine a smidgen so the whole meal was warm and cozy, but you don't have to. As for plating/serving - I believe in you ;)</div>
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Don't want to guess at the proportions? Well.. I did (totally "wung it," in fact), but I'll try to estimate for you.</div>
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1 cup cashews</div>
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2 Tbsp lemon juice (or 1/2 lemon?)</div>
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1 Tbsp nutritional yeast</div>
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1 tsp parsley</div>
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1/2 tsp thyme</div>
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Salt & pepper to taste</div>
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16 oz linguine (dry)</div>
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1 bundle of asparagus</div>
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8 oz baby bella mushrooms</div>
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2 Tbsp olive oil</div>
Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-87030976623792853802017-10-08T11:40:00.000-07:002017-10-25T16:26:30.384-07:00Tomato Pesto Sandwich, and Cheese Review<div class="separator" style="clear: both; text-align: center;">
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Y'all, I think I'm in love. Follow Your Heart provolone-style slices are not only vegan - they're soy free too! But it doesn't stop there. It tastes <i>just like</i> actual provolone (I can say this because, and don't shun me, I am not living 100% vegan at the moment). AND it <i>melts </i>just like provolone (which isn't very much, but it's something). I could eat it by the slice... if it cost less.</div>
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For my first trick, I made this lovely toasted tomato pesto and cheese sandwich.I may have also made a grilled cheese sandwich at some point, but I can't remember.</div>
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The label doesn't explicitly say nut-free on it, but I didn't see any nut ingredients on the list. Turns out their website has a friendly FAQ chart about <a href="https://followyourheart.com/allergen-charts/">allergens</a> in their products, and HOORAY - no nuts! In fact, the VeganEgg is the only product with a nut warning, and they have a rigorous process to prevent cross-contamination, which is outlined in the chart.<br />
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To be honest, I wasn't that hot on their mozzarella. It looked like mozza, felt kinda like mozza, sliced kinda like mozza, and even tasted kinda like mozza. But it was just "kinda" enough to not be convincing. Plus it's soy-based. They do also have soy-free american, pepperjack, and gouda that I have not tried yet, as well as a soy-based cheddar. I may have to give it a shot, just so I can report back to you ;)</div>
Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-14977011284029192342017-09-25T16:58:00.000-07:002017-09-25T16:58:11.994-07:00Rainbow CurryLook, I did a thing! Seriously people, this is probably THE prettiest thing I have ever cooked. Unfortunately, my photography game was not the best that day, but in real life, it looks (and tastes) as vibrant as it sounds.<br />
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This was the first time cooking for a certain significant human in my life, who is (happily) vegan, so I was out to impress. The purple cauliflower was the perfect surprise, and aesthetically, I think it pulls the dish together in a way that white cauliflower will never do.<br />
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Thai cuisine is the human's favourite, so that was my original plan, but the ready-made curry sauce that caught my attention was of the Indian variety. Pretty sure it would have worked either way.<br />
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Okay, so this recipe I have to approximate, because this may or may not have been two months ago:<br />
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<li>1 head purple cauliflower</li>
<li>1 yellow onion</li>
<li>3 orange carrots</li>
<li>2 red bell peppers</li>
<li>1 head bok choy</li>
<li>4 cloves garlic</li>
<li>1 package of thai basil</li>
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With the heat on medium, cut all the veggies into bite-sized pieces (except the carrots, which I peeled into ribbons; the garlic, which was minced; and the basil, which was "chiffonaded") and throw it in the pan as each veggie is done. When the cauliflower looks about half-done, add two cans (25oz total) of curry sauce. Reduce to a simmer until the sauce is warm enough.<br />
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The human is a weird sort of vegan and is "indifferent" to quinoa (weirdo), and neither of us particularly like rice. So I made quinoa, but I was the only one who ate it. You don't really need it, but if you believe that all Asian dishes must be served with rice, quinoa can be marketed as a guiltless complete protein (it's not all that much protein per serving, but it's there).</div>
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Want to know more about the difference between Thai and Indian curries? Anthony at YoExpert can tell you all about it! Click <a href="http://thai-food.yoexpert.com/thai-cooking-basics/how-does-a-thai-curry-recipe-differ-from-indian-cu-36714.html">here</a>.</div>
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Some of the other veggies I've considered throwing into a curry are below, though I'm sure there are others that could be used:<br />
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<li>Eggplant (get the little chinese variety, they're less bitter)</li>
<li>Green Beans</li>
<li>Potato</li>
<li>Broccoli</li>
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Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-33545931407040422422017-07-14T17:12:00.001-07:002017-07-14T17:12:29.044-07:00Chap Che(?) Asian-style noodles and stir-fry anyway....I don't mean to brag, but this is probably one of the most delicious things I've ever made....<br />
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I used to live in this community where once a week, this group of Korean ladies would show up and make dinner for everybody. It was great (who doesn't love a night off?). One of their signature dishes was fried tofu and chap che. Now, that can mean a lot of different things, as many Asian countries have their own version (jap che in Japan), but for them, it meant zucchini, summer squash, and white onion. As I write this, I suddenly can't remember if they served it with rice or noodles. But no matter.</div>
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I rarely cook Asian cuisine (or eat it, for that matter), because I don't like rice. Even rice noodles are... meh. But I had some leftover mung bean vermicelli and was feeling nostalgic. But standing in the produce section of the grocery store, instead of grabbing a summer squash, I reached for a red bell pepper. I also don't remember the last time I cooked with white onion - it's usually yellow. To choose the right onion for the job, click <a href="https://www.thedailymeal.com/cook/yellow-white-sweet-or-red-how-choose-right-onion-slideshow/slide-1">here</a>.</div>
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Boil water. Chop, chop, chop. Fry in olive oil. Salt and pepper. Loads of garlic. Might have used some chili powder. Give the noodles a little bath (3-5 min), drain well, then add to the skillet. Soy sauce or liquid aminos. Bowl. Chop sticks. Enjoy. </div>
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Seriously y'all, I feel like everything I cook contains zucchini, bell pepper, and/or tomato. But sauces. If you can figure out sauces, that is where it's at. And if someone can unlock the difference between szechuan and teriyaki, I'd be eternally grateful (seriously, I'm useless at this stuff....).</div>
Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-15926758709445717092017-06-27T17:54:00.000-07:002017-06-27T17:54:26.242-07:00Raw Tarragon Beet Ravioli & Roasted AsparagusSure, I've made beet ravioli before. But I hope that in four years I've maybe learned and improved a little bit... yes? Yes.<br />
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This week's ravioli was entirely improvised. And it turned out better than I had dared to hope.<br />
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Soak 1 cup raw cashews overnight. </div>
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Massage asparagus with olive oil, salt and pepper to taste, and bake at 325 degrees for 10 minutes.</div>
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Drain cashews, then cover with fresh water. Add 2 tbsp lemon juice, 1/4 cup nutritional yeast (or probiotic), 1 large garlic clove, 2-3 tbsp tarragon, salt and pepper to taste. Blend until smooth.</div>
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Wash and peel beets, then slice thinly. Spoon cashew cream between slices.</div>
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Yields 3-4 servings.</div>
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First of all, if you have a good kitchen knife (I have the 9-inch Cutco "french chef") and decent dexterity, I recommend hand-slicing the beets. My mandoline slicer cuts unevenly and much too thick for my tastes, even on the lowest setting. But please, do not lose a finger on my account.</div>
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The raw garlic in the cashew cream really brightens the overall flavour of the dish, but not in a pungent "garlicky" way. I had actually forgotten the tarragon the first time around, and let me tell you, it balances beautifully with the garlic. Don't be afraid to mess with the lemon juice and nutritional yeast quantities either; it takes a lot to overpower the taste of cashews. Honestly, I wish I had put some fresh lemon, or at least lemon pepper, on the asparagus to tie everything together.</div>
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This dish actually passed a peer review - a dear friend who does not mince words and has been a vegan for fifteen years! I did not put this to the "carnivore test" as I had no standard-diet people to feed it to. But I'm pretty confident that if your favourite carnivore doesn't completely abhor vegetables, they might actually enjoy this one. </div>
<br />Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-34976967647403090482017-06-21T19:04:00.000-07:002017-10-25T16:20:35.454-07:00Pasta PrimaveraGoogle "Pasta Primavera" and you're sure to get a million varieties. The good news is it's actually default vegan. Any pasta, any combination of vegetables, sauces and herbs optional. Easy. And so very tasty.<br />
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Honestly, I was going to make chap chae (name varies country-to-country), but I had the wrong kind of onion. But I had zuchinni. I had red bell pepper. I had olives. And I had campanelle pasta. Hmm - I'd say this is a win-win. (There's always time for Asian food later.) Toss in a bit of olive oil, and Voila!<br />
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Okay, so I may have made a ridiculous amount of food for just one person. But I'm pretty sure this is going to taste just as good cold tomorrow, which is perfect for a summer lunch.<br />
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I had wanted a special noodle for date night - spaghetti is too commonplace, and farfalle is a little tacky (ironically, the pasta of choice for my first date ever). But Campanelle (literally, bellflower) was absolutely perfect for the occasion - and surprisingly easy to get just right. I used the conventional pasta, but any old GF pasta could easily suffice. Or you could turn that zucchini into noodles and throw in an extra veggie for good measure.</div>
<br />Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-24912831836407695112017-06-13T18:39:00.002-07:002017-06-13T18:39:37.503-07:00Orthorexia and RecoveryLet me take a minute and dispel the myth that all eating disorders stem from a desire to be thinner.<br />
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<i>Orthorexia nervorsa: an unhealthy obsession with eating healthy food.</i><br />
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Exhibit A: When I was in high school, almost everything my family ate was organic. At 19, I became a vegetarian because the taste of meat no longer appealed to me. By 21, I had started exhibiting signs of dairy sensitivity, with flatulence being the primary symptom (much to my roommates' chagrin). In March 2012, my digestive tract underwent a full-system shutdown, making every meal a keel-over-and-die kind of experience. It was easier to list the things I <i>could</i> eat rather than what I <i>couldn't</i>. That was when I became a gluten-free vegan, and with the help of recipes like the ones on this blog and supplements from herbdoc.com, I eventually regained the ability to eat starches and beans and acidic fruits first, then was able to get away with eggs, greek yogurt, and a little chicken or fish on occasion without any major reactions. Then by and by, I was able to return to a "normal" diet.<br />
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I was a gluten-free vegan for two and a half years. My diet was my daily prison, and salads became the bane of my existence - I have actually, literally stared at a restaurant menu and wept. There were times that even the "safe" foods would set me off. It has now been just over five years since the initial shut-down, and about two years since a meal has ended with traumatic consequences, but I still feel a bit wary when I eat sometimes.<br />
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BUT - things are finally coming full-circle! I have two amazing vegans in my life, and every time we eat together, I think about going back. I don't even like meat or eggs all that much, and dairy is really easy to replace.... Salmon. That's probably the only thing I'd miss. But I'm ready, y'all. And you get to join me once again on that journey. And this time, it's not a prison. It is an adventure in wellness.<br />
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And by the way, flexitarian is totally a thing, but a thing that requires personal discipline to maintain. It's really easy to go from "a vegan that occasionally eats animal products" to "a carnivore who sometimes eats fruit." Do what is right for your body, I'm never gonna tell you to eat a certain way just because I do. And also, being a vegan with a social life and a busy schedule is not easy. Give yourself a break sometimes - and don't sweat it.<br />
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Consume food; don't let it consume you.<br />
<br />Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-74289668923793152882013-07-09T07:55:00.001-07:002013-07-09T08:00:03.681-07:00Raw M.A.T. PattiesHere's another quick'n'simple lunch idea inspired by<a href="http://www.beautifulonraw.com/raw-food-blog/raw-food-recipes/portobello-open-sandwiches/"> BeautifulonRaw</a>:<br />
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(Picture coming soon - camera was dead, so I'll have to make it again this week for a photo shoot!)<br />
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Take a clean <b>M</b>ushroom cap , stuff it with <b>A</b>vocado (mashed or sliced) and <b>T</b>omato (trust me when I say 'bite-size pieces), and sprinkle with salt and pepper. Add fresh herbs to taste.<br />
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Seriously, I've been eating avocado and tomato like a crazy woman this summer! And why not? Avocados are a great source of good fat, and tomatoes are rich in antioxidants (among other health benefits). Good tomatoes are hard to find though, so I buy local, organic tomatoes whenever possible for the best flavour.<br />
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Something else I did last week was make a Bruschetta "bowl" - diced tomato and avocado drizzled with olive oil and balsamic vinegar and topped with basil and oregano. Eat it with a fork, or serve with corn chips :)Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-42333824590879871812013-07-02T07:50:00.002-07:002013-07-02T07:50:24.304-07:00Raw Sprouted Lentil BowlTardy again - <i>tsk, tsk. </i>What<i>ever</i> will you do with me?<br />
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Sorry about that. Things have been picking up in the professional realm, leaving me less time to cook let alone write. But I still manage to whip up some simple and nutrient-dense meals during the week - like this sprouted lentil bowl:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU16_LS1Qk7wISSUFzwQvolDUbinDZZmwebzapa929zOaRrC1QOYlzYv0YyXi6teArIWUw4PipkSdQMmM_ScEoPdV1TIIde-txQn3HPNL_0rRyyQnTO_0CqfR9ynFzjLNthIQlYXPy9X0G/s1600/P1040170.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU16_LS1Qk7wISSUFzwQvolDUbinDZZmwebzapa929zOaRrC1QOYlzYv0YyXi6teArIWUw4PipkSdQMmM_ScEoPdV1TIIde-txQn3HPNL_0rRyyQnTO_0CqfR9ynFzjLNthIQlYXPy9X0G/s320/P1040170.JPG" width="320" /></a></div>
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Sprouting lentils is the exact same process as alfalfa (soak overnight, rinse twice daily after that). Throw in some kale, carrots, and cucumbers, then toss in italian dressing.<br />
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Admittedly, I'm entering into another season of <i>'I don't care enough to think right now; I just want to eat,'</i> which is probably the reason I had this particular dish three days in a row... But I know you've been there too (and if you haven't, don't be surprised when it comes), and I just want to tell you that's okay - just have a grab-bag of simple go-to meals so you don't end up bingeing on candy and chips.<br />
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Can't decide? Fill a jar with popsicle sticks labeled with some of your favourite meals (kinda like those date-night idea jars on Pinterest), then let Fate decide for you.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8wmgUdg-qk9RoIwlgHiBskkJgPkwL9U3-sHV8Y2_ZhIj06YA2atKw92vzU4FSrPa-WyRm90sKrUXn0SpstJzHVuTFeioNbMEezDFHTS9y3a3Akd3h3phGq0uBWI2e0x5uSkK_9Hwr3FT/s320/date+night.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia8wmgUdg-qk9RoIwlgHiBskkJgPkwL9U3-sHV8Y2_ZhIj06YA2atKw92vzU4FSrPa-WyRm90sKrUXn0SpstJzHVuTFeioNbMEezDFHTS9y3a3Akd3h3phGq0uBWI2e0x5uSkK_9Hwr3FT/s320/date+night.JPG" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><i>Image from "I Love This and That" by Denise Derbyshire</i></td></tr>
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<br />Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-52935274831283732802013-06-24T09:32:00.002-07:002013-06-24T09:32:41.495-07:00Raw Beet Nori Rolls (2 ways)<span style="font-family: inherit;">Here's something I've been wanting to try for quite some time: rice-less nori rolls. There were still beets left over from Ravioli night that I needed to use, and a <a href="http://www.therawchef.com/pink-nori-sprout-rolls/">recipe from Russell James</a> that had been sitting in my queue for months. So it seemed like a no-brainer: it was time.</span><br />
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<span style="font-family: inherit;">This is a really simple recipe - only six ingredients. My beet sauce came out a bit chunkier than his. Maybe my beet was larger; maybe I didn't blend it long enough. Flavour? Fresh, but not too significant. Next time, I'll add more lemon juice... and an avocado. Biggest problem: I didn't sprout enough alfalfa! Man, I could have eaten three or four of these easily.</span><br />
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<span style="font-family: inherit;">Back to the drawing board... Hey, I have jicama!</span><br />
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<span style="font-family: inherit;">The gal at <a href="http://asimplyrawlife.blogspot.com/2012/11/raw-vegan-vegetable-sushi-roll.html">Simple Raw Life</a> says, "Do<span style="background-color: white; font-size: 15px; line-height: 21px; text-align: justify;">n't process it too much or it will become too mushy." ... I should have listened. Consistency ended up far too close to coconut, which is a HUGE deal-breaker for me. Plus, I don't think I squeezed out enough water. Still, I felt like it was much more meal-like than the alfalfa.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: justify;">I dunno... So far, my vote still goes to old-fashioned sushi. But one of these days, maybe I'll try it <a href="http://rebeccasremedy.com/?p=284">with hummus</a> or a nut paté, or parsnip rice if I'm feeling <i>really</i> adventurous.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: justify;">Meanwhile, the beet purée persists. Oh look, zucchini! Add a bit of bell pepper and a sprinkling of tarragon, and <i>bam</i>, I live to eat another day.</span></span><br />
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<span style="font-family: inherit;"><span style="background-color: white; font-size: 15px; line-height: 21px; text-align: justify;"><br /></span></span>Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-64399137314576499572013-06-17T20:22:00.001-07:002013-06-17T20:22:25.537-07:00Raw Balsamic Broccoli Bowl"Salad" has kind of become a dirty word in my kitchen. <i>But</i> veggie bowls with dressing have started to gain a bit of renown lately, especially as I search for more delicious and interesting (but still simple and nutritious) raw meals. "Veggie bowl" ...I could live with that.<br />
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After a particularly monumental splurge at the grocery store, I contemplated what to eat first. Here's a glance into my thought-process in real-time:<br />
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<i>It's been a while since I've eaten raw broccoli... And I LOVE mushrooms... Oh, but let's not use liquid aminos this time... Hmm, out of almond slivers.... Hey, I bet I sun-dried tomatoes would go well with that... OOOH, balsamic vinaigrette...</i><br />
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There it is, folks. Ten minutes later, it was in the depths of my belly and feeling rather cozy. Very satisfying. Very refreshing. Very worth repeating.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-86322185175008374122013-06-10T08:46:00.001-07:002017-10-25T16:29:26.828-07:00Barbecue Shroom Sandwiches<div>
*This post is labeled as Raw and Vegan. The <a href="http://udisglutenfree.com/product-category/breads-rolls-buns/">Udi's gluten-free</a> whole grain bread pictured below is cooked and contains egg-whites. Substitute a diffferent bread to suit your dietary needs.</div>
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One day during my long commute, my nose caught a whiff of something akin to barbecue sauce, leaving me with a sudden and inexplicable craving for pulled pork sandwiches. <i>Seriously?! Pork was my original inspiration for becoming a vegetarian!</i> Weird, huh? Granted, it was late, and I was famished and <i>very</i> open to suggestion.<br />
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Well a few miles down the road, it hit me. In my fridge were mushrooms and a bottle of <a href="http://shop.sazs.com/Sazs-Sauce-Saver-Vidalia-Onion-77758-08.htm">Saz's gluten-free barbecue sauce</a>. (It tastes great on bean burgers, so why not?) <i>Chop, chop. Glug, glug, a handful of alfalfa sprouts for good measure.</i> Five-minute supper, done.</div>
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Now, I will say this. The barbecue sauce (which was the Vidalia Onion variety) was sweeter than I would have preferred, but as a whole, the sandwich was pretty tasty. If I were to do it again (and I will), I'd probably opt for making a homemade sauce that had a darker, smokier flavour such as the one featured on <a href="http://www.thesimplelens.com/2012/05/bbq-porter-bella/">The Simple Lens</a> (except I never have beer on hand...).<br />
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*P.S. Here's an <a href="http://www.bonappetit.com/blogsandforums/blogs/badaily/2013/02/gluten-free-beer-tastes-good.html">article by Bon Appetit</a> about their favourite gluten-free beers.</div>
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Of course, you can't have a barbecue without chips! But skip those deep-fried potato slices, and try these raw kale chips by <a href="http://rhythmsuperfoods.com/">Rhythm Superfoods</a> (pictured: zesty nacho). If you don't like spicy food (and even the kool "ranch" flavour has a bit of a kick), they also sell sweet potato chips.</div>
Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-36770776405266038842013-06-03T17:35:00.001-07:002013-06-08T07:53:10.583-07:00Raw Beet RavioliBeets* are one of those veggies I've only ever eaten cooked (partially because I only discovered that I liked them a couple of years ago). I was a little scared to try it after my non-vegan family had tried it during a cleanse several months ago and it didn't go over well. But <i>all the other vegans are doing it</i>, so why not? Bad recipes rarely persist. Therefore it stood to reason that there must be something to this <a href="http://foodphotographyreviews.com/?p=971">beet ravioli</a> craze.<br />
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The cashew cheese filling in this is <i>AMAZING!</i> The quiet fortitude of the tarragon combined with the subtlety of the green onion made the meal seem less like a glorified salad and more like a hearty dinner.<br />
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I had my doubts about the yellow bell pepper purée at first though. Post-taste, I glanced up at my sister and squinted: "More lemon juice? More salt maybe? What about black pepper or basil?" <i>Nope</i>, she assured me. It was fine the way it was. And she was right. Before I remembered to tweak, my ravioli was half-eaten. <i>Yum!</i><br />
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*<a href="http://nutritiondata.self.com/facts/vegetables-and-vegetable-products/2348/2">high in</a> folate (37% DV), potassium (13%), manganese (22%), vitamin C (11%), and iron (6%). Russell James recently sent out a link to <a href="http://youtu.be/8x5APKnt9KY">this video</a> that describes beet benefits for athletes.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-36167795589622088292013-05-28T17:46:00.000-07:002013-05-28T17:46:16.121-07:00Raw Collard WrapsSo... yesterday was a holiday, right? <i>Very deceiving</i>. I forgot it was Monday - sorry about that!<br />
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Okay, now anyone who has been a vegan for long has heard of collard wraps. They're one of the staples for plant-based life-forms. Can you believe it that I was vegan for over a year before making one of my own? (I <i>did </i>eat a Raw "Chili Cheese Burrito" at <a href="http://www.ecopolitan.com/healthyfood/the-restaurant">Ecopolitan</a>.<br />
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<tr><td class="tr-caption" style="text-align: center;">Tomato, Carrot, Yellow Capsicum, Alfalfa Sprouts, and Mushroom</td></tr>
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Tip #1: Don't be shy. Obviously, your collard needs to be able to close, but you want to feel like you actually ate something when you're done.<br />
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Tip #2: Use some kind of spread and/or dressing (italian-style is my preference) to add a little pop of flavor. It's like eating a salad... without a fork.<br />
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Tip #3: It may look prettier to wrap from the narrow end of the leaf to the outer edge, but it's easier to maintain a uniform shape when starting from the wide end.<br />
Besides sprouting the alfalfa (which you could buy...), this meal is simple and fast. I just stood at the counter, trimmed the main stem, and sliced the veggies directly into the leaf.<br />
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If you like having a few recipes to follow, or simply to inspire:<br />
Here's one from <a href="http://www.edibleperspective.com/home/2012/8/2/raw-veggie-collard-wrap.html">Edible Perspective.</a><br />
And another from <a href="http://avocadopesto.com/2012/04/10/raw-vegan-collard-wraps/">"Avocado Pesto."</a><br />
And one involving sprouted quinoa from <a href="http://www.rawfoodrecipes.com/recipes/quinoa-collard-wraps.html">The Sprouted Kitchen</a>.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-7773350555336051812013-05-20T16:56:00.001-07:002013-05-20T16:56:30.037-07:00Baked Spring RollsYou know that moment when you realize that you've substituted almost everything in the recipe? Yep, I've been there.<br />
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This is the third attempt at spring rolls this month and, sadly, the closest I've followed <a href="http://naturallyella.com/2010/05/27/baked-spring-rolls-step-by-step/">the recipe</a> so far. Instead of bok choy, there's cabbage. Instead of green onion, there's white. Instead of green pepper, there's crushed red pepper flakes. And tomato instead of beet. In one final devious act, I served my rolls with the lemon-ginger dipping sauce from last week's <a href="http://veganeatsblog.com/2010/05/09/asparagus-quinoa-sushi-with-a-lemon-ginger-dipping-sauce/">sushi</a>. It was <i>good.</i><br />
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<i>...</i>And because my autism lends me the great gift of tasting both words and pictures, I can assure you that the original recipe is even more scrumptious.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-80365721576345090252013-05-13T17:10:00.000-07:002013-05-13T17:13:25.082-07:00Courgette Fettuccine with Tarragon Cream Sauce<br />
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For those of you who are not subscribed to Russell James, The Raw Chef - <a href="http://www.therawchef.com/">Get it</a>! This man knows what people like us are looking for. He's constantly making deals and sending free recipes. He even has a section on his site called Weekday Raw (for those of us who can't make meal-planning our full-time job) and a tab in the recipe box for dehydrator-free meals.</div>
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Now this <a href="http://www.therawchef.com/recipe/10-free-recipes/courgette-fettuccine/">recipe</a> is probably the best vegan alfredo you will ever eat. Plus, because it's raw, you'll be satisfied both with your meal and with life in general. True story.</div>
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The sauce is pretty standard (cashews, water, oil, lemon juice, and salt), but the tarragon really gives it the Wow factor. Now, Russell used a couple ingredients than I didn't (that's what I get for not planning ahead), such as red bell peppers and green onions, but as always, I managed to find something comparable. To substitute, I threw in a bit of chili powder and onion powder.</div>
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Easy; delicious; healthy. In no particular order. Get it!<br />
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P.S. I almost forgot: pretty sure the link to the recipe requires login/membership. If you aren't signed up and don't want to be, but still want to make this dish, follow any basic cashew cream recipe and add tarragon.</div>
Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-14180906991178181422013-05-06T21:05:00.001-07:002013-05-06T21:05:23.042-07:00Flashback: Sauces and SpreadsSo... remember the post back in January: <a href="http://herbaceousbabe.blogspot.com/2013/01/packed-lunch-ideas.html">Packed Lunch Ideas</a>? Well, I'm beginning to realize just how essential sauces and spreads are to maintaining vegan sanity. My minimalist approach to plant-based cuisine has been kinda scraping by lately (again). Then it hit me: I hadn't made cashew cheese or hummus in an embarrassingly long time, and I couldn't remember the last time I had made dressing...<br />
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Both of these unceremoniously-displayed spreads are recipes from <i>Practically Raw </i>by <a href="http://chefambershea.com/">Chef Amber Shea</a>. The hummus was especially delicious with a very strong kick (due to my exceptionally large clove of garlic). The cheese... needs something (perhaps more nutritional yeast, maybe just some salt, I'm not sure...). Whatever the recipe, every vegan should have both of these in the fridge at all times, right next to some home-grown alfalfa sprouts.<br />
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These guys are beyond easy, and you can grow them as-needed and know they're always fresh. Just soak about a tablespoon of seeds in water overnight, drain in the morning, and rinse every 8-12 hours. For best results, store the jar upside-down so any excess moisture can drip through the wire-mesh lid.<br />
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Oh, and while we're at it, I just wanted to encourage the sushi-lovers to make this <a href="http://veganeatsblog.com/2010/05/09/asparagus-quinoa-sushi-with-a-lemon-ginger-dipping-sauce/">lemon-ginger dipping sauce</a>. In fact, the entire recipe is fabulous, phenomenally better than my first attempt at <a href="http://herbaceousbabe.blogspot.com/2013/02/nori-rolls.html">Nori Rolls</a>.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-48509382291333196752013-04-30T20:19:00.001-07:002013-04-30T20:19:39.813-07:00Mock Tuna Lettuce WrapsEver wondered what to do with your almond meal after making nut milk? I have. Every week, I optimistically save my grounds in a little container, promising myself that I will use it as a crust on some delicious dessert. Then, two weeks later, it finally finds its way into the trash can.<br />
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Never again. With a little pickle juice and vegenaise (make your own soy-free mayo <a href="http://www.healthfulpursuit.com/2013/01/soy-free-vegan-mayonnaise/">here</a>), I have a scrumdidliumptious Mock Tuna spread. My mum also adds onion and celery to hers for consistency's sake. Throw it on some bread or a leaf and add a few veggies, and wa-pow, you've got a deliciously satisfying raw vegan meal.<br />
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Bon appetit!Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-34652573865601626242013-04-27T07:40:00.001-07:002013-04-27T07:40:35.655-07:00Dear Reader...Hey, this is just a heads-up that I'll be out of town Monday and away from internet access, so look for this week's post on Tuesday evening.<br />
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See you soon!Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-70907575671920167832013-04-22T21:18:00.000-07:002017-10-25T16:32:09.426-07:00Review: Trader Joe's Soy Creamy<br />
While Minnesota is still trying to figure out which season it is, I've decided it's time for summer. Sure, there's a fresh blanket of snow on the ground, but we <i>did</i> reach a high of 44. Optimism triumphs.<br />
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Alright, so I avoid soy and even scoff at vegans who simply replace every animal product in the world with a soy alternative, but I can't stand coconut, and Trader Joe's Cherry Chocolate Chip "Soy Creamy" is slightly more economical than many other non-dairy frozen desserts (and definitely worth the indulgence). It's smooth and a sophisticated level of sweet, and the cherries actually taste like cherries instead of candy. General consensus: the only possible improvement would be a little swirl of fudge.<br />
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*I've also tried Tempt (hemp-based frozen dessert). Tasty, but not quite as good as this. I'd recommend both, depending on availability.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-43696808087276793872013-04-15T09:07:00.000-07:002013-04-15T09:07:28.355-07:00Guacadillas and TacosMm. Hispanic food.<br />
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Okay seriously, I've been to Central America twice, and my aunt is from Mexico. Their idea of hispanic food is very different from ours. But hey, if it tastes good, eat it, right?<br />
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I used to scoff at the idea of a vegan quesadilla. Oxymoron <i>much</i>? Then I caved and made my very first guacamole-stuffed corn tortilla, and that was that. This baby was packed with flavour and great nutrition. I threw in a few black (turtle) beans and some chopped veggies to give it a bit more substance.<br />
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Of course, if you're going to cook beans, you might as well cook a lot. Since I had a full pack of corn tortillas to eat through, I could think of no better way than to make "turtle" tacos. I reheated the beans in a saucepan with some tomato and zucchini, then through in a few spices (cumin, marjoram, garlic powder, and chili powder, to be exact). Scrumptious!<br />
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Want to know how to make your own hard-shell tacos? <a href="http://lifehacker.com/5898178/bake-tortillas-into-hard-taco-shells-on-your-oven-rack">Click here</a>.Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-71266102836330137492013-04-09T07:54:00.001-07:002013-04-09T07:54:26.973-07:00Stuffed Bell PeppersOops! It's Tuesday. I didn't exactly forget; I just procrastinated all day... and <i>then</i> I forgot. Forgive me?<br />
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Well, today's spotlight is the young and beautiful Bell Pepper, the only member of the capsicum family without capsaicin (which is what gives peppers their heat):<br />
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This recipe takes a bit of time, but it's pretty simple: rice and beans (both pre-cooked), tomato paste, nutritional yeast, and cumin. Add other veggies if you want (zucchini, perhaps...).<br />
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Want to know the key to choosing the best pepper for stuffing?<br />
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First of all, there's something you should know about the colour. Red peppers are sweeter and higher in vitamins than green ones.<br />
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Second, "sex" your pepper. Four-footed peppers are female (that is, they have more seeds), a little wider at the top (to facilitate stuffing), and less likely to fall over in the oven.<br />
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P.S. Also pictured above is a handful of romaine topped with macadamia ranch dressing made by Mother. Super tasty! I still need to ask her for that recipe, but I'll let you know when I do. Bon appetit!Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-12325682685341478492013-04-01T19:28:00.000-07:002013-04-01T19:28:22.097-07:00Coffee CakeWhat do ice cream cones, silly putty, the Leaning Tower of Pisa have in common?<br />
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They were all accidental successes. Like this gluten-free coffee cake:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkf1BK_QzjHU7oUSHQ-Zvn4MJs07rKJ_tmkkYigfKF7TONSp0p2doUjrtEogRJQlLTXESfrs7IHut9woEOQA13Wmv-j2jdpNNUWf5K1BpaseBvQNgrCiD0cTbIS1tMKgHqLz3ssm9MEKs/s1600/P1030603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKkf1BK_QzjHU7oUSHQ-Zvn4MJs07rKJ_tmkkYigfKF7TONSp0p2doUjrtEogRJQlLTXESfrs7IHut9woEOQA13Wmv-j2jdpNNUWf5K1BpaseBvQNgrCiD0cTbIS1tMKgHqLz3ssm9MEKs/s320/P1030603.JPG" width="320" /></a></div>
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...... It was supposed to be a pan of cinnamon rolls, but for whatever reason, the "dough" ended up more like batter. Definitely <i>not</i> conducive to rolling. I still have no idea what happened. But the <a href="http://www.activevegetarian.com/gluten-free-vegan-cinnamon-rolls">original recipe</a> didn't specify which GF all-purpose flour to use. This one was made with Bob's Red Mill.<br />
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Fresh from the oven, the insides were on the gummy side... but in a good way. Each day, it got a little firmer, but be careful it doesn't dry out too much! Next time, I'll actually mix the cinnamon-sugar topping/filling <i>into</i> the cake and possibly even increase the amount of sugar.<br />
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No complaints here. I've been downright desperate for a decent baked good lately, and I was grateful to find such a simple solution :)<br />
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*Nut allergies? Substitute almond milk for rice or soy variety, and you're set!Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-88837605627056661422013-03-25T15:15:00.001-07:002013-03-25T15:33:52.528-07:00Eggplant Pizza Bites*This post is labeled as raw because the <a href="http://www.beautifulonraw.com/raw-food-blog/raw-food-recipes/eggplant-pizza/">original recipe</a> is raw. However, I baked mine. (400 for 20 min, I <i>think... </i>I need to learn to write these things down!) It can also be made nut-free if you use a different cheese!<br />
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Pizza's the hardest. The hardest to give up. The hardest to resist. The most tedious to find an alternative. I've tinkered with homemade gluten-free crusts, indulged in the store-bought versions, and hunted madly for various methods to make America's favourite meal more accessible.<br />
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After all my research, I've concluded that vegans are some of the most creative people on the planet. It seems like they make pizza out of almost anything. There's <a href="http://deliciouslyella.com/2013/03/02/vegan-quinoa-pizza-crust-gluten-free-dairy-free/">quinoa crust</a>, <a href="http://rawissexy.com/2012/04/vegan-cauliflower-pizza-crust.html">cauliflower crust</a>, <a href="http://www.therawtarian.com/raw-pizza-crust-recipe">almond-flax crust</a> (which I wrote about in <a href="http://herbaceousbabe.blogspot.com/2012/09/raw-almond-flax-pizza-crust.html">September</a>), and countless others. (These three happen to all be raw/dehydrated, but cooked versions like <a href="http://almondsandavocados.com/gluten-free-quinoa-pizza-crust-and-vegan-pizza/">this quinoa</a> or <a href="http://callieengland.com/2011/02/kale-pizza-with-sweet-potato-crust/">this sweet potato</a> <i>do</i> exist.) Then there are the pizza-stuffed veggies such as the <a href="http://ohsheglows.com/2010/08/31/mushroom-masters-a-tournament-of-taste/">portobello</a> (which I wrote about in <a href="http://herbaceousbabe.blogspot.com/2013/01/portobello-pizza-bowls.html">January</a>) and <a href="http://blog.fatfreevegan.com/2006/09/potato-pizzas.html">the potato</a>.<br />
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Overwhelmed yet? Sorry about that.<br />
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But by far, the "Practical Choice" award goes to the Eggplant. It's cheap, healthy, simple, and satisfying. While I can easily devour 1-1/2 fully-loaded pizzas on an Udi's crust, six or eight 3" rounds of eggplant left my belly feeling snug as a bug. The only down-side is that cooked eggplant is a little soft to be eating with your hands, but hey, there are worse things. Like living without pizza.<br />
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Bon appetit!<br />
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PS: My roommate just made the most amazing, mind-blowing beverage EVER: cranberry juice, grapefruit, hibiscus, Twinings' Orange Cinnamon Spice tea, and ice. Not too tart, not too sweet. Kind of reminds me of a mullet: "business in the front, party in the back."Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0tag:blogger.com,1999:blog-6071427723936236159.post-14149122348893302522013-03-18T18:26:00.001-07:002013-03-18T18:26:14.133-07:00Veggie Noodles in Orange-Tahini Dressing<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFosUiCBDFfHTjVntUUYlpnJCTUMHsJ7srf1CAbia4mTyVogJXvvC814y1k6taNaNrkp1KdJ3PqEksUYGg9sYxlHYvuCejIixw4oi2vsryn_f5cTQTSTD6Xu14pNy5c-FexOANTlwzeuj/s1600/P1030386.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTFosUiCBDFfHTjVntUUYlpnJCTUMHsJ7srf1CAbia4mTyVogJXvvC814y1k6taNaNrkp1KdJ3PqEksUYGg9sYxlHYvuCejIixw4oi2vsryn_f5cTQTSTD6Xu14pNy5c-FexOANTlwzeuj/s320/P1030386.JPG" width="320" /></a></div>
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A friend asked me yesterday if I knew any recipes that used tahini. Julie, this one's for you.<br />
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Looking for a simple, refreshing raw recipe? Well, here you go. Julienne some zucchini and carrot and covere in a zingy mixture of one part tahini, one part lemon juice, and two parts orange juice, top with avocado and a few choice herbs, and voilà! Dinner is served, compliments of <a href="http://www.vegiehead.com/main-meals.html">VegieHead.com</a>.<br />
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Or if you're in the mood for something a little more "gourmet" and have a bit of energy, check out Russell James' <a href="http://therawchef.com/therawchefblog/tomato-macadamia-mozzarella-linguine?utm_source=News+From+The+Kitchen&utm_campaign=1e994f00a1-AR+31+-+Mac+Mozz+Linguine&utm_medium=email">Tomato and Macadamia Mozzarella Linguine</a>. I haven't tried this one yet, but it looks crazy-amazing (even if it does call for parsnip).Allyson Holdahlhttp://www.blogger.com/profile/10538417702981212006noreply@blogger.com0