Creamy Kale

Kale is beautiful. So this week, I really wanted to do something with it that was a little different than my usual cozy mushroom kale. Being slightly envious of my roommate's hunk of Brie, I decided to try out this recipe from Hungry Hungry Hippie.

Honestly, I did everything wrong. First I left the kale wilting too long. Then, after adding the sauce, I figured the dishes weren't going to wash themselves... FYI: I can't multitask. Case in point: the little moisture in my creamy sauce cooked off, and I was left with an almost solid mass of cashew kale.

But here's the good news: It was a very delicious mass - good enough, in fact, that my (non-vegan) sister urged me, "Hang on to this one. It's definitely worth repeating."

When I was little, my aunt told me her kids wouldn't eat broccoli unless she put cheese sauce on it. Cheesy broccoli never sounded persuading enough for me as a child, but I think kids would enjoy this (if they're brave enough to try it).

Wild Rice and Lentil Stew

It sounds like a fairly simple staple food (which it is), but add onion and garlic and enhance with marjoram and garam masala, and you have a lush, cultural dinner in less than 45 minutes. Add other veggies (like grated carrots or diced celery) or spices (paprika, perhaps) to taste, but don't get too carried away. Good ingredients should speak for themselves (says Archestratus, Greek-Silician poet and 'foodie,' 4th century BC).

(That's roasted belgian endives on the side, and butternut squash in the back. Didn't care much for the endive, but maybe I did something wrong - this is my first time after all.)

Packed Lunch Ideas

In two short weeks, I'll be heading north for a retreat. Meals are provided - but not for me.

Now, for the last three months, lunch has consisted of peanut butter and jam on gluten-free bread (contains egg whites, so not entirely vegan). Repetition doesn't bother me. But seven meals in a row? That's a bit excessive.

So my brain's been storming, and I have a few ideas that might make my friends jealous. None of them require re-heating, so they're great for road trips or long work days.

Sushi. I made norimaki for the first time this week, and it was so easy, it might become regular fare. Apparently, moisture from the filling can make the nori difficult to chew, so wrap in plastic for optimum freshness and eat as soon as possible.
Tabbouleh. Quinoa is an excellent source of amino acids, calcium, and iron - not to mention the fact that it's delicious! Actually, quinoa served with any assortment of vegetables is a great idea.
Zucchini Noodles. Once cut, these should be eaten within a couple of days, but they're a simple and refreshing choice.
Collard Wraps. These babies can be stuffed with any variety of vegetables and sprouts. The taco wrap at Ecopolitan in Minneapolis is both fabulous and filling! Try other leafy greens too, like a crisp romaine.
Fruit and Nut Bars. More of a breakfast or snack option, but they're fast, healthy, and tame travellers.
Salad. This classic needs no introduction. But it can get boring after a while, especially amidst a cold winter.
Sandwiches. Peanut butter and jam is just the beginning. Pair veggies with your favourite spread, or make a mock-tuna salad from walnuts.
Stuffed Vegetables. Whether it's tomato, mushroom, cucumber, or jalepeño, a fresh veggie can go a long way. Slice them ahead of time or pack a knife, then spoon them full of hummus, pesto, guacamole, or cashew cheese according to your fancy.

And if you find yourself a little closer to civilization, check out the Happy Cow directory for raw/vegan/vegetarian restaurants in the area.

Portobello Pizza Bowls

Sometimes, a picture just doesn't do a dish justice.... I wish this photo could communicate how perfectly satisfying this pizza is - and no complicated crust recipe to make it gluten-free! A recipe (and a better picture) are on Oh She Glows!, but honestly, how hard can it be? Tomato paste, cashew cheese, and veggies, baked in the portobello until warmed through.

Okay, I actually like recipes, because it takes the guesswork out of cooking. Still, having the freedom to experiment is a beautiful thing. My cheese (which is not the one included in the recipe) didn't turn out too pretty. It tasted great though - although perhaps a bit less would have been a good idea...

Dehydrated Flax-jacks

It's not often I find a dehydrator at my disposal. And in fact, being a product of my instant culture, I don't like them very much except for preserving purposes. I prefer meals that can be prepared, start-to-finish, in less than an hour. But it had been so long since I had eaten pancakes that, by the time I received my new cookbook, I had become quite pliable.

Behold, the flax-jack: a flax-banana-pear smoothie without the cup. Okay, that doesn't really sound appetizing.... It's one of only three recipes in the entire book that does not have a cooked option - go figure. The banana is the predominate flavour, and though I rather enjoyed it, my sister found the texture a bit disconcerting. It's times like these when one must remember to appreciate an 'alternative' dish for its intrinsic value, and not compare it to the thing it is intended to imitate. Like I said, I liked them.

This is another flax pancake recipe from Amber Shea Crawley, but not the same as the one in her book.

"Practically Raw" & Hot Cocoa

All week my brain has been a-whir with wondering what to eat for Christmas dinner. One can only consume so much squash, sweet potato, kale, mushroom, and lentils before the belly begins to yearn for Spring and the asparagus it brings - not to mention green beans, snap peas, cucumber, zucchini, and weather warm enough to venture into a raw-er diet.

Almost in response to my silent musings, the delivery truck pulled (or rather, slid) into the yard with a Christmas care package from my grandparents: Practically Raw by Amber Shea Crawley. As I leafed through the 240-page tome, I thought aloud, This gal gets it! The recipes and their ingredients were simple, written for real people with real lives, complete with substitution suggestions and both raw and cooked options. Informational bubbles and sidebars offer practical tidbits about nutrition, organic vs conventional produce, nut soak-time, and much more. The best part is that most raw recipes are automatically gluten- and soy- free! I've perused several raw and vegan books over the last year, and this is the best book I've seen by far. I look forward to curling up with this book and a hot cup of Crio Brü.

Crio Brü is prepared just like coffee, but it's made of antioxidant-rich cocoa beans that are naturally caffeine free. Vegans rejoice, because now there's a simple alternative to those instant hot cocoa packets! *insert victorious cackle here*

So what am I cooking for Christmas? Flaxjacks - raw, gluten-free pancakes. I'll let you know how they turn out ;)

Raw Fudge and Mousse

Have you ever thought you knew a recipe by heart - and been wrong? Yup, I've been there. It was mousse day without a decent avocado, so we opted for fudge and set some cashews to soak. A few hours later, I opened the uncook book and oh no!  This recipe called for almond butter and chopped walnuts... no cashews :(

I had a decision to make: make the recipe and save the cashews for later, find a recipe that did use cashews, or substitute. Well, since there weren't any walnuts in the house (and they're optional anyway), the choice was fairly easy.

After blending the nut butter, nuts, agave, and cocoa in the food processor, I pressed the mixture into a 9"x9" pan (lined with parchment) and left it to set in the refrigerator. But there were still more cashews! Well, when life gives you cashews... make mousse anyway.

About the time I started making the fudge, I peeled and froze some overripe bananas. If it makes a great base for "ice cream", why not mousse? I'll tell you, the cocoa has to battle the banana for flavour pre-eminence. The avocado, on the other hand, is cloaked rather nicely (though I would recommend pre-mashing to optimize sneakiness). The banana is still tasty, but I think next time I'll substitute with a slightly greener banana.

And now it's time for Feature Failure. This week's guest: GF Thumbprint Cookies.

GF flour is tricky business, and I knew even after an extra 1/4c applesauce that my all-purpose was too dry (the recipe calls for oat, almond, and tapioca flours). It wasn't even soft enough to make the necessary indentation - hence the volcanic appearance. If I just think of them as a savoury snack, they're not so bad.... That's what I told myself. Then they cooled, and not even the chickens could eat them. Oh well. I don't miss cookies that much anyway. At least, that's what I'll tell myself until I work up the courage to try again.