tag:blogger.com,1999:blog-66723112302895526002024-02-08T00:18:52.140-05:00No Empty FridgeThis is what I bake, broil, cook, sautée, grill and create in the kitchen. I'm a vegan and these are my recipes. Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-6672311230289552600.post-43555113895488281152016-01-21T23:20:00.000-05:002016-02-09T19:34:26.435-05:00Vegan Cornbread<br />
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A southern classic. Ryan's grandfather was from the deep south and absolutely loved cornbread, so Ryan's grandmother used to make it all the time. They seemed to pass on their love of cornbread to Ryan because we eat cornbread all the time now!<br />
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<tr><td class="tr-caption" style="text-align: center;">Papa Ed and (tiny!) Ryan</td></tr>
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I can remember the first time I had cornbread, some 10 or so years ago. I hadn't ordered it, but it was at the table. I remember being really confused at why there was cake at the dinner table. To my surprise, it was cornbread. So needless to say, I am not a fan of a super sweet cornbread (but I don't need the extra calories anyways!). So this recipe is a play on the classic cornbread, made in the cast iron and everything, but with less than half of the usual sugar and vegan, of course. The subtle sweetness of this cornbread goes perfectly with a spicy chili (I love the heat, but sometimes, I just can't handle it, so cornbread is the perfect solution).</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_w-f6u1Dc6LO12RjD-HALF_mcwfnVGyO1xLMml9qRBlM9yL4T4h9rAMi6iL9blEjlevDrfBg4HkwBF_vIv4y-lGMqZPzxAvn-ZK9re8K0SbhQbU6weJU8oAXcaL9RsCRxihAsag7nb5v/s1600/cornbreads.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ_w-f6u1Dc6LO12RjD-HALF_mcwfnVGyO1xLMml9qRBlM9yL4T4h9rAMi6iL9blEjlevDrfBg4HkwBF_vIv4y-lGMqZPzxAvn-ZK9re8K0SbhQbU6weJU8oAXcaL9RsCRxihAsag7nb5v/s640/cornbreads.jpg" width="640" /></a></div>
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Give this recipe a try next time you want a starch to accompany a southern soup or a chili. The recipe is much easier than traditional breads, and there is no wait time before baking. Mix and bake, it's that easy!</div>
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<b>Time: </b>10 minutes + 35-40 minutes (bake)</div>
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<b>Serves:</b> 8 (~4" wedges) to 12 (~2.5" wedges)</div>
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<span style="font-size: large;">Ingredients</span></h3>
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<ul>
<li>1 1/2 cups (300g) cornmeal (white and/or yellow)</li>
<li>2 cups (275g) all-purpose flour</li>
<li>2/3 cup (140g) white sugar</li>
<li>1 Tbsp (30 ml) baking powder</li>
<li>1 tsp (5ml) salt</li>
<li>2 cups (500ml) non-dairy milk, unsweetened*</li>
<li>1 cup (250ml) water</li>
<li>1 tsp (5ml) apple cider vinegar</li>
<li>1/2 cup (125ml) canola oil</li>
</ul>
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<span style="font-size: large;">Preparation</span></h3>
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<ol>
<li>Preheat the oven to 400°F/200°C.</li>
<li>Mix all the dry ingredients.</li>
<li>Mix all wet ingredients and then combine with the dry ingredients.</li>
<li>Pour batter into your large cast iron pan.</li>
<li>Bake at 400°F/200°C for 35-40 minutes.</li>
<li>Let cool for 10-20 minutes before serving with margarine over a bowl of chili!</li>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-29025491770576132772015-12-21T12:36:00.000-05:002015-12-21T12:36:23.967-05:00Beetroot Risotto<span style="font-family: Georgia, Times New Roman, serif;"> Happy holidays friends! I hope everyone is catching up on their much needed holiday baking! I know I have a long list of all my holiday favourites. But when planning and cooking for Christmas dinner is clouding you brain, it can be hard to think of what to make tonight, or tomorrow night for that matter. So I thought I'd give you a little help.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> I created this recipe as part of a project for one my nutrition courses, Thought that I might as well share it with you as well. This is a perfect winter risotto as it features beets, one of my favourite winter root vegetables. This is a pretty classic risotto. Make sure you have a real flavorful broth as this is what is really going to season your dish. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 4 approximately a 1.5 cup portion</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 40 minutes</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Ingredients</b> </span></h3>
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<li><span style="font-family: Georgia, Times New Roman, serif;">4 cups (1 L) vegetable stock</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp (30 mL) olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 onion (100 g), finely chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 cloves of garlic, minced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">350g (12 oz) fresh beetroot, peeled and diced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup risotto rice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">¼ cup (60 ml) white wine</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp (30g) margarine</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">½ Lemon, juiced or 2 Tbsp lemon juice</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp thyme leaves, plus a couple leaves to garnish</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Black Pepper, to
serve</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 lemons, sliced into 6 wedges each, for garnish</span></li>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><b>Preparation</b></span></h3>
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<li><span style="font-family: Georgia, Times New Roman, serif;">Heat the stock in a saucepan until almost boiling, then
reduce heat until barely simmering to keep it hot.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, gather all other ingredients. Chop onions, mince
garlic, peel, wash and dice beets, wash and de-stem thyme and wash and cut
lemons.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat the oil in a large pan. Sauté the onion, garlic and
beetroot until softened (about 6-8 minutes). Add the rice and stir well until
the grains are well coated and glistening.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pour in the wine, stir. One absorbed add a ladleful of hot
stock. Simmer, stirring all the time until it has almost all been absorbed,
then add more broth. Continue to add the stock at intervals and cook as before
until the rice is tender but firm.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the margarine and lemon juice and thyme leaves and stir
gently.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Plate with a wedge of lemon and freshly ground black pepper. </span></li>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-79462594032637541462015-11-23T10:54:00.000-05:002015-11-25T21:39:39.807-05:0030-Minute Vegan Dahl (Dhal/Dal/Daal) <div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdSxZ8O1lma7bcPnXkKT9hBj3__ds_K2ruUvdQ6jVF2FCiaKqIwKvS3wrSntkCONLAkQfUceXEvmmzQ3m12wX7LIf4TJ-FvspRvtep5yVW8c11lY_YAz1J6iz-CtyEDv5J3Mx17i4R5P3/s1600/dahl1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXdSxZ8O1lma7bcPnXkKT9hBj3__ds_K2ruUvdQ6jVF2FCiaKqIwKvS3wrSntkCONLAkQfUceXEvmmzQ3m12wX7LIf4TJ-FvspRvtep5yVW8c11lY_YAz1J6iz-CtyEDv5J3Mx17i4R5P3/s640/dahl1.jpg" width="640" /></a></div>
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There comes a time when you realize that you've been using a recipe religiously for years.....but have yet to share it with all your friends. So greedy, right? Well, thanks to my friend Nicole who asked for my Dahl recipe the other night, I've taken the recipe off my fridge to share it with all of you wonderful people! <br />
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I guess part of the reason it has taken me so long to publish this recipe, is that Dahl really isn't the prettiest of dishes. A delicious ladle-full of yellow slop anyone? But served with rice, chapati or naan and perhaps some other dishes like aloo gobi or a vegetable curry and you can have a pretty darn tasty meal.<br />
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Dahl is a thick stew made of split pulses, typically split red lentils, that originates from South Asia. Variations of this dish can be found throughout India, Pakistan, Bangladesh and Nepal. This version, being vegan, omits some traditional aspects, like Ghee, a type of clarified butter commonly used in India. But rest assured, this recipe is still just as delicious!<br />
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<b>Time:</b> 30 minutes<br />
<b>Serves:</b> 4 x 1 cup portions (as a main) or 8 x 1/2 cup servings (as a side)<br />
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<h3>
<span style="font-size: large;">Ingredients</span></h3>
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<ul>
<li>2 Tbsp olive or canola oil</li>
<li>pinch of red chili flakes</li>
<li>1/4 tsp cumin seeds (optional)</li>
<li>1 medium onion, finely chopped (can put through the food processor)</li>
<li>3-4 cloves of garlic, minced</li>
<li>1 tsp minced fresh ginger (about a 1/2" knob)</li>
<li>1 tsp turmeric </li>
<li>1 tsp cumin</li>
<li>1 tsp coriander</li>
<li>1/2 tsp salt (reduce if using tomato juice, as appropriate)</li>
<li>2 cups dried red lentils </li>
<li>4 cups water (or part tomato juice)</li>
<li>Juice of half of a lemon, to finish (optional)</li>
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<h3>
<span style="font-size: large;">Preparation</span></h3>
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<ol>
<li>In a medium pot, heat oil with chili flakes and cumin seeds over medium heat. When warm and fragrant, add onion. Sauté for 2 minutes, then add the garlic and ginger.</li>
<li>Sauté for 3 additional minutes, meanwhile, rinse red lentils under cold water. Add spices and salt to the pot. Then stir in the lentils. One the lentils are coated with oil and spices, add water (or tomato juice) and stir. </li>
<li>Cover and bring to a boil. Once at a boil, uncover and reduce heat, and let simmer for 15 minutes, or until lentils are cooked and the majority of the water is absorbed (will continue to thicken as the dahl cools).</li>
<li>Remove from heat and stir in lemon.</li>
<li>Serve with rice or naan</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-86972064093388250152015-11-16T14:18:00.000-05:002015-11-23T09:20:59.708-05:00The Perfect Fall Soup: Celeriac, Leek and Potato Soup Oh so creamy, without an ounce of cream! Can you believe it? Well I can!<br />
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This recipes features one of the so called 'monsters' of the garden -- Celeriac. Celeriac is gnarly looking root vegetable that can get to about the size of your head. Typically this veg is harvested late in the fall, after the first soft frost, but before a hard frost (just in case you feel like growing some yourself next year!). Celeriac is a really cool root, also known as celery root, it has the texture of a potato but tastes like the most delicious celery imaginable! We cut one up raw on the rooftop garden the other day, and it was amazing! So don't let the crazy appearance dissuade you from picking a celeriac up from your local market or grocer.<br />
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I've been waiting to cook up this soup all season! Ever since I saw the roots sticking out from under what I originally mistook as celery. Through in some Rye's HomeGrown leeks, garlic and my last couple potatoes, and we have the makings for a delicious soup. The hardest part of making this soup is cutting up the celeriac, once that's done, it's smooth sailing. Spice up this soup a bit with some pesto or an herb oil.<br />
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<b>Serves: </b>8</div>
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<b>Time:</b> 1 hour, 30 minutes</div>
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<h3>
<span style="font-size: large;">Ingredients</span></h3>
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<ul>
<li>3 Tbsp olive oil</li>
<li>1 bay leaf</li>
<li>2 celeriac, peeled and cubed</li>
<li>2 large (4 small) leeks, white and light green only, roughly chopped </li>
<li>2 large white or russet potatoes, peeled and chopped </li>
<li>3 cloves of garlic, roughly chopped</li>
<li>6 cups vegetable broth</li>
<li>Black pepper and salt to taste </li>
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<h3>
<span style="font-size: large;">Preparation</span></h3>
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<ol>
<li>In a large, thick bottomed soup pot, heat oil on medium heat with the bay leaf.</li>
<li>Add celeriac, leek, potato and garlic. Let sweat for about 10 minutes.</li>
<li>Add vegetable broth. Cover, increase heat and <span style="font-family: "helvetica neue light" , , "helvetica" , "arial" , sans-serif;">bring to a boil. Reduce heat and simmer for 20-25 minutes or until celeriac is tender.</span></li>
<li>Let cool for 20-30 minutes. Remove bay leaf, and blend soup in blender (may need to to blend in batches). If I have to blend in batches, and I know that there is going to be left overs, I usually put the first batch into Tupperware containers for tomorrow night's dinner.</li>
<li>After blended, return the soup to the pot, and warm over medium heat, for about 20 minutes, or until warm.</li>
<li>Serve will a dollop of pesto or a couple drops of an herb oil.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-21442734418757080462015-11-03T06:55:00.000-05:002015-11-03T07:22:59.025-05:00Seitan "Beef" and Broccoli Stir-fry<span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">When I was growing up, I used to love beef and broccoli! I have been dreaming up a vegan alternative for years now. I've tried it with tofu, but it's just not the same. After recently starting to experiment </span><span style="font-family: "georgia" , "times new roman" , serif;">with</span><span style="font-family: "georgia" , "times new roman" , serif;"> seitan, I've developed a tasty dish that does a pretty good job of mimicking beef.</span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> Rya</span><span style="font-family: "georgia" , "times new roman" , serif;">n has always had this perception that seitan is this crazy time consuming </span><span style="font-family: "georgia" , "times new roman" , serif;">and</span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;">an impossible</span><span style="font-family: "georgia" , "times new roman" , serif;"> process. Now if this is your perception of seitan, forget about it! It really isn't as hard as some recipes make it seem. Yes it takes more time than tofu, but the options are endless! I'll keep on experimenting and see what other creations I make up!</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Time: </b>45 minutes</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Serves:</b> 5-6</span><br />
<h3>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></h3>
<span style="font-family: "georgia" , "times new roman" , serif;"> <b>Seitan "Beef"</b></span><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 cup low-sodium vegetable broth</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 cloves garlic, minced</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp freshly grated ginger</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp (30 mL) soy sauce</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 Tbsp (7 mL) vegan Worcestershire sauce (if unavailable, substitute with more soy)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp vegetarian oyster sauce (optional)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 Tbsp (7 mL) peanut or canola oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 1/8 cup (190 g) vital wheat gluten</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2 Tbsp (30 mL) nutritional yeast</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp all-purpose flour</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 Tbsp (7 mL) Chinese 5-spice powder</span></li>
</ul>
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">6 cups (1.5 L) broccoli fleurettes, about 3 large heads</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1-2 Tbsp peanut oil</span></li>
</ul>
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<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<span style="font-family: "georgia" , "times new roman" , serif;"> </span><span style="font-family: "georgia" , "times new roman" , serif;"> </span><b><span style="font-family: "georgia" , "times new roman" , serif;">Sauce</span></b><br />
<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp (45 mL) vegetarian oyster sauce</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp (5 mL) rice wine vinegar or dry sherry</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 tsp (5 mL) sesame oil</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">3 Tbsp (45 mL) soy sauce</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1/2 cup water</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp cornstarch</span></li>
</ul>
<div>
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<h3>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preparation</span></h3>
<br />
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Start out by making the <b>seitan "beef"</b>: Mix together broth, garlic, ginger, soy sauce, Worcestershire, and oil in a large measuring cup. In a medium bowl, mix gluten, nutritional yeast, flour and Chinese 5-spice powder. Add the wet ingredients to the dry and mix until all dry ingredients are absorbed and the dough forms a rough ball. On a clean surface, knead the dough for about 3 minutes, then form the dough into a uniform ball, and let rest for 10 minutes. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Prepare a steamer basket in a large pot with a couple inches of boiling water. </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Divide seitan dough into 4 equal wedges. Stretch until dough is roughly 3/4" thick . Wrap each piece of seitan loosely in tinfoil (you'll want room so that the seitan can expand).</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Place packages of seitan in the steamer basket, cover and steam for 30 minutes. Check back periodically to make sure all the water hasn't evaporated.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Wash and trim broccoli. Cut into fleurettes. If using the stems (I don't like wasting, either), cut into matchstick-like pieces, approximately 2 inches long.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In the last 3 minutes of your seitan steaming, toss in the broccoli to par-cook.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove from heat, and cool broccoli and seitan"beef" stakes.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Mix together all the ingredients for the sauce.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a wok or large frying pan on medium heat, warm the peanut oil.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Slice beef into long thin strips. Sear seitan on both sides. Add broccoli and sauce. and heat until sauce is thick and the broccoli is tender.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Remove from heat and serve over rice.</span></li>
</ol>
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Have you experimented with seitan? What have you made? Let me know what crazy things you've made by commenting below!Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-36634714707312891822015-10-19T14:27:00.002-04:002015-10-23T21:01:01.103-04:00Tofu Scramble<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> Sometimes I surprise myself. Like last weekend when I went to find my tofu scramble recipe on my blog and realized it didn't exist. Well that is just unacceptable. I've been using this recipe, and variations of it, for years now. It's a brunch staple in our house and a great way to get your protein first thing in the morning.</span></span><br />
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU47IbKf8iEcZF92LNB1ULO_GWBqGHh3K0OFyLY9p_gJp8BJjM1H6mYxBTv4RJL6h_akyit7r0iKyrd0BnDxCADXOkflxzRvFp0_dW5qcFge7XEXsiMVCOwLVBFotkV4B9WzRtSUf6u56B/s640/blogger-image--652518350.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU47IbKf8iEcZF92LNB1ULO_GWBqGHh3K0OFyLY9p_gJp8BJjM1H6mYxBTv4RJL6h_akyit7r0iKyrd0BnDxCADXOkflxzRvFp0_dW5qcFge7XEXsiMVCOwLVBFotkV4B9WzRtSUf6u56B/s640/blogger-image--652518350.jpg" /></a></span></span></div>
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<span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-family: arial, sans-serif; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"> Paired with some toast and a couple slices of tomato, or over a bed of quinoa with some avocado, this recipe is sure to please. </span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span id="goog_350607927"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi7-AJjQltRAeah5d5FWQZ8wnTAU1bYlPX2iAqPrQQu0SsO7X2IL30Wm9lLYLCZx17cz7zLQzt0Th1WgeNOJqftdQ3Th-iWR7RQipNkhGddVZqB7wG2vtchS0oBe2nJB5Bp02glg-LBci/s640/blogger-image-916896814.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi7-AJjQltRAeah5d5FWQZ8wnTAU1bYlPX2iAqPrQQu0SsO7X2IL30Wm9lLYLCZx17cz7zLQzt0Th1WgeNOJqftdQ3Th-iWR7RQipNkhGddVZqB7wG2vtchS0oBe2nJB5Bp02glg-LBci/s640/blogger-image-916896814.jpg" /></a></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">If you're like me, and enjoy eating breakfast for dinner, this is a great option! Add a teaspoon of curry powder and a pinch of cayenne and you're on your way to a quick and delicious dinner. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Serves:</strong> 2-3 3/4 cup servings (one serving of protein)</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Time:</strong> 25 minutes</span><br />
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<strong><span style="font-size: large;">Ingredients</span></strong></h3>
<ul>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1-2 Tbsp olive or canola oil</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Pinch of chili flakes (optional)</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">One small onion or 3 green onions, diced (about 1/2 cup/125mL)</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">3 cloves of garlic, minced</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp cumin </span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp coriander </span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp thyme</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp turmeric powder</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 package firm tofu, 350-450g, rinsed and patted dry</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">2 tsp soy sauce</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of greens (spinach, Swiss chard, beet tops, arugula, cabbage....), ribboned</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 cup nutritional yeast</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Salt and pepper to taste </span></div>
</li>
</ul>
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<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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<span style="font-size: large;"><strong>Preparation</strong></span></h3>
<ol>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Heat oil with optional chili flakes in a pan over medium heat.</span></div>
</li>
<li><span style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; display: inline !important; float: none; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;">Sauté onions until translucent (about 5 minutes), then add garlic and spices. Sautee for one minute or until fragrant.</span></span></li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">With clean hands, crumble tofu into the pan and stir to coat tofu with seasoning.</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Drizzle soy sauce on tofu and stir. </span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Let sauté until most of the liquid in the pan from the tofu has cooked off, 7-15 minutes depending on the tofu' sweater content.</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Add the greens and cover. Let cook for 5 minutes.</span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Stir in nutritional yeast and taste for seasoning. </span></div>
</li>
<li><div style="-webkit-text-stroke-width: 0px; background-color: white; color: #222222; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;">
<span style="font-family: Georgia, "Times New Roman", serif;">Remove from heat and let cool for a couple of minutes before serving.</span></div>
</li>
</ol>
</div>
</div>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-63439530138844757742015-09-14T10:00:00.000-04:002015-10-17T13:53:34.775-04:00Vegan Pumpkin-Beer Bread<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ57079QZ2IFbNBFMrL0w2x3-jBW5NxvJQfPt7K-hbdFKVuZ-Ev2JWnpOcC6mnEwsV3hXW6EwGvIEHPa6Ud8VL4hogqP_msp1IFsLFIDbl6FUKj5N8Y2XgwwXbZWkj2G_ZXMfBpTgzojT/s1600/IMG_2158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjQ57079QZ2IFbNBFMrL0w2x3-jBW5NxvJQfPt7K-hbdFKVuZ-Ev2JWnpOcC6mnEwsV3hXW6EwGvIEHPa6Ud8VL4hogqP_msp1IFsLFIDbl6FUKj5N8Y2XgwwXbZWkj2G_ZXMfBpTgzojT/s640/IMG_2158.JPG" width="640" /></span></a></div>
<h2>
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; font-weight: normal; line-height: 17.9833px;"> These past few days have been feeling very fall-like. Between classes back in session and the cool autumn breeze, and even the release of Pumpkin Spice Lattes at Starbucks (not that it's vegan appropriate) I figured I should re-post one of my favourite fall recipes. This Vegan Pumpkin-Beer Bread is one of my all-time favourite fall recipes.</span></span></h2>
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<a href="http://4.bp.blogspot.com/-HQZq4_yeOBQ/VfbIV5tXBpI/AAAAAAAAI-E/KeBHztxpCAY/s1600/IMG_2166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-HQZq4_yeOBQ/VfbIV5tXBpI/AAAAAAAAI-E/KeBHztxpCAY/s640/IMG_2166.JPG" width="640" /></span></a></div>
<h2>
<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; font-weight: normal; line-height: 17.9833px;"> We made this last night and were very satisfied, once again. This bread is moist but hearty. If you made my <a href="http://noemptyfridge.blogspot.ca/2015/08/chocolate-zucchini-bread.html" target="_blank">chocolate zucchini bread</a> last post, this bread is definitely more of a bread than a cake, I promise this time. This pumpkin bread is just subtlety sweet with pumpkin-pie like aromatics. It makes for a perfect breakfast or a snack for school or work.</span></span></h2>
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<span style="font-size: small;"><span style="font-family: Georgia, Times New Roman, serif; font-weight: normal; line-height: 17.9833px;"> This recipe was inspired my a recipe on Slate. It's not vegan but you can check it out <a href="http://www.slate.com/blogs/browbeat/2012/09/12/pumpkin_beer_bread_with_pumpkin_and_pumpkin_ale_you_can_t_lose_.html" target="_blank">here</a></span></span></div>
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<h2>
<span style="border: 0px; font-size: inherit; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 17.9833px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Serves: One 9-inch loaf, serves 12</span></span></h2>
<h3>
<span style="border: 0px; font-stretch: inherit; font-style: inherit; font-variant: inherit; font-weight: inherit; line-height: 17.9833px; margin: 0px; padding: 0px; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></span></h3>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">vegan margarine for greasing the pan</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">1 3/4 cup all-purpose flour,can use a mixture of white and whole-wheat</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">1 teaspoon baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">½ teaspoon baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.9833px;">1/8 </span><span style="line-height: 17.9833px;">teaspoon salt</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 heaping teaspoons pumpkin pie spice OR</span></li>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">1½ teaspoons ground cinnamon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">½ teaspoon ground ginger</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">Pinch ground nutmeg (optional)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">Pinch ground Asian 5-spice (or allspice)</span></li>
</ul>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">3 tablespoons margarine</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">1 cup pumpkin purée (a third of a can)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">1 cup brown sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">1 cup pumpkin ale, I suggest "St-Ambroise Pumpkin Ale"; alternatively, use mulled apple cider</span></li>
</ul>
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<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h3>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">Heat the oven to 350°F. With margarine, grease a 9" loaf pan. Combine the flours, baking powder, baking soda, salt, and spices in a large mixing bowl.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">In a medium sauce pan over low heat melt margarine. Stir in the pumpkin and brown sugar until smooth. Pour the pumpkin ale or cider into the sauce pan and mix until smooth. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif; line-height: 17.9833px;">Add the wet pumpkin mixture to the dry ingredients and mix until combined, then transfer the batter to the greased loaf pan.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 17.9833px;">Bake at 400</span><span style="line-height: 17.9833px;">°F for 45 minutes to 1 hour. If you can smell the bread from the living room, it's probably done! Otherwise, bake until a toothpick inserted into the center of the loaf comes out clean. Let cool for 10 minutes in the loaf pan, then transfer to a wire rack to cool completely. Leftovers should be covered and stored at room temperature for up to 5 days, although I've never seen it last that long....its normally finished in 3 days.</span></span></li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-63982032683943127652015-08-26T07:50:00.001-04:002015-08-26T07:50:56.670-04:00Chocolate Zucchini Bread<br />
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<a href="http://2.bp.blogspot.com/-27Qiytf8CwE/Vd2mKUn-oUI/AAAAAAAAI9o/IXleJucKAb0/s1600/IMG_2062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://2.bp.blogspot.com/-27Qiytf8CwE/Vd2mKUn-oUI/AAAAAAAAI9o/IXleJucKAb0/s640/IMG_2062.JPG" width="640" /></a></div>
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Zucchini is trending right now. Or at least we're pulling it from the garden in bushels full. Now as much as we try and harvest the zucchini's regularly so they don't grow to the size of a small child, there are always a few that you miss. Now when you have an irregularly large zucchini, there are a couple things you can do with in:<br />
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<ol><a href="http://4.bp.blogspot.com/-ri2M_w1-JzU/Vd2jZVduIvI/AAAAAAAAI9U/5Evgs_Xzrqo/s1600/zucc.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://4.bp.blogspot.com/-ri2M_w1-JzU/Vd2jZVduIvI/AAAAAAAAI9U/5Evgs_Xzrqo/s200/zucc.jpg" width="200" /></a>
<li>Let it keep growing! and keep it for seeds. That is of course if it's the only squash you are growing (wouldn't want any cross pollination of summer squashes)</li>
<li>Make some <a href="http://noemptyfridge.blogspot.ca/2015/08/zucchini-pizza.html" target="_blank">zucchini pizza</a> (but you might want to remove some of the seeds)</li>
<li>Make Zucchini Bread, my favourite version is a super moist chocolaty recipe that you can hardly call bread.</li>
</ol>
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There has been a bit of controversy over the title of this recipe. Now I am a firm believer that this is zucchini bread, a little sweeter than the traditional zucchini bread , but zucchini bread never the less. My coworkers unanimously decided that it was closer to a brownie (have the ever had a brownie?!). And then I get a 7am text from Ryan exclaiming that "It's cake! Best breakfast ever!" So we haven't really come to a firm agreement on what exactly the chocolate zucchini dessert/breakfast/snack is but nevertheless, it's delicious!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsfCVYcGFu3T5fXhRTf_tNIP_mDrQGCgiHcsnPg6m1tGXSokmz8WTC8zTh7mme3iPbzrWpNNQb7_OtxOf5kcsdW9cET8Clv5TMUE2YpVxmp3la1R1kEY0Tb8TB748n_yz4317Rm2aoEW0/s1600/IMG_2070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdsfCVYcGFu3T5fXhRTf_tNIP_mDrQGCgiHcsnPg6m1tGXSokmz8WTC8zTh7mme3iPbzrWpNNQb7_OtxOf5kcsdW9cET8Clv5TMUE2YpVxmp3la1R1kEY0Tb8TB748n_yz4317Rm2aoEW0/s640/IMG_2070.JPG" width="640" /></a></div>
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<b>Serves:</b> 2 loaf pans</div>
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<b>Time:</b> 30 minutes + 1 hour</div>
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<h3>
<span style="font-size: large;">Ingredients</span></h3>
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<ul>
<li>2 1/4 cups all-purpose flour</li>
<li>1 cup unsweetened cocoa powder</li>
<li>1 1/2 tsp (or 1/2 Tbsp) baking soda</li>
<li>1 tsp baking powder</li>
<li>1/4 tsp salt</li>
<li>1 cup semi sweet chocolate chips (optional)</li>
</ul>
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<br /></div>
<ul>
<li>2 ripe bananas, mashed</li>
<li>1 cup vegetable oil</li>
<li>1 cup packed brown sugar</li>
<li>1 cup white sugar</li>
<li>2 tsp vanilla extract</li>
<li>500g (about 3 cups) grated raw zucchini</li>
</ul>
</div>
<div>
<br /></div>
<h3>
<span style="font-size: large;">Preparation</span></h3>
<div>
<ol>
<li>Preheat oven to 350°F/175°C. </li>
<li>In a food processor equipped with the grater or using a medium grater, grate a large zucchini.</li>
<li>In a large bowl, whisk together all dry ingredients, including flour,cocoa powder, leavening agents, salt. Stir in chocolate chips if using.</li>
<li>In another large bowl, mash banana, and whisk in oil. Cream oil and banana mixture with brown and white sugar and vanilla. </li>
<li>Add the zucchini to the wet mixture and mix well.</li>
<li>Mix the wet and dry mixtures together, stirring just until combined. </li>
<li>Scrape the batter into two 9x5x3 loaf pans (I don't usually grease them, but mine are well seasoned). Bake in a 350°F/175°C oven until the bread has risen and a toothpick/chopstick comes out clean, about 45 minutes to 1 hour.</li>
<li>Remove from the oven and place loaf pans on a wire rack to cool for 15 minutes before removing from the pans and letting cool completely. </li>
</ol>
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<ol>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-55573646077794828322015-08-03T13:33:00.000-04:002015-08-10T21:10:35.661-04:00Zucchini Pizza<div class="separator" style="clear: both; text-align: center;">
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<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUgSZsicimypqppY3lJg_RjhzXamgfb1xyvmx8GJUZXNj801-rJit_HuVPvsW7pT1HcQbVLLAdX5N-gKkamYt1KpJo6lEHaEP6YQnXMHHSM8OVsXse3kr1con0xDRIAB_eHkmlnwUfhGy/s1600/IMG_2034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvUgSZsicimypqppY3lJg_RjhzXamgfb1xyvmx8GJUZXNj801-rJit_HuVPvsW7pT1HcQbVLLAdX5N-gKkamYt1KpJo6lEHaEP6YQnXMHHSM8OVsXse3kr1con0xDRIAB_eHkmlnwUfhGy/s640/IMG_2034.JPG" width="640" /></a></div>
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This is one of my all-time favourite pizzas. It’s a classic in our house and is a great way to use all those zucchinis. It you grow zucchinis at home, you know what I mean. Once they start, you’re eating zucchini 24/7.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7g-su_41fiGWFGZ3PTM4ZJA3ZD__rzuDiYVo0pPqP5mFJ-WwTWGQfw-RntX-kd01mwjkL0GxTgB8J9tjmpxwIR5j2TpgDZO1-XGm5RUJO4bn5fxNAOnEiOopq1plixgdBsMJzN9Qdz06/s1600/photo+%252828%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb7g-su_41fiGWFGZ3PTM4ZJA3ZD__rzuDiYVo0pPqP5mFJ-WwTWGQfw-RntX-kd01mwjkL0GxTgB8J9tjmpxwIR5j2TpgDZO1-XGm5RUJO4bn5fxNAOnEiOopq1plixgdBsMJzN9Qdz06/s640/photo+%252828%2529.JPG" width="640" /></a></div>
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This type of zucchini pizza is rift off of a traditional
Italian pizza, but you know, veganized. We add sesame seeds and bread crumbs for
a little bit of crunch to an otherwise deliciously soft zucchini filling.</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4uQvS0iP4dnTr-xllmRXxbSAjZRyoUq98u1yG2rwfggdSi-eYRk2ia8j8deNWktl78dAMDxFvdOUWJfA37FIBrGrMbKu5mIfHrsEmaivrWdXPrvcyfGXY4hZlPkKtbg3NUXGhrXxBrTW/s1600/photo+1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF4uQvS0iP4dnTr-xllmRXxbSAjZRyoUq98u1yG2rwfggdSi-eYRk2ia8j8deNWktl78dAMDxFvdOUWJfA37FIBrGrMbKu5mIfHrsEmaivrWdXPrvcyfGXY4hZlPkKtbg3NUXGhrXxBrTW/s640/photo+1.JPG" width="478" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Look at all those zucchinis Rye's HomeGrown is selling at the market!</td></tr>
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<b>Serves:</b> 2-4</div>
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<span style="font-size: large;">Ingredients</span></h3>
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<ul>
<li>1/3<a href="http://noemptyfridge.blogspot.ca/2013/07/no-knead-pizza-crust.html" target="_blank"> pizza dough recipe</a>, rested</li>
<li>1 medium-large
zucchini (large in grocery store varieties, otherwise medium from the garden)</li>
<li>Scant ½ tsp salt</li>
<li>½ cup vegan shredded cheese,
such as Daiya</li>
<li>3 green onions,
chopped thinly</li>
<li>¼ cup fresh basil,
sliced into ribbons</li>
<li>½ tsp dried oregano</li>
<li>2 cloves garlic,
sliced paper thin or minced</li>
<li>Fresh cracked pepper
to taste</li>
<li>2-3 Tbsp sesame
seeds</li>
<li>1/8 cup bread crumbs</li>
</ul>
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<a href="http://3.bp.blogspot.com/-3sft0pyr-Mo/Vb-Ufrif3mI/AAAAAAAAI7A/l5xJRVa8Z-g/s1600/photo%2B1%2B%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-3sft0pyr-Mo/Vb-Ufrif3mI/AAAAAAAAI7A/l5xJRVa8Z-g/s640/photo%2B1%2B%252816%2529.JPG" width="478" /></a></div>
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<h3>
<span style="font-size: large;">Preparation</span></h3>
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<ol>
<li>Preheat the oven to
550°F, with the pizza stone positioned on the center rack. If not using a pizza
stone, see my recipe for the<a href="http://noemptyfridge.blogspot.ca/2013/07/no-knead-pizza-crust.html" target="_blank"> pizza dough recipe</a> for how to prepare this recipe
using a metal baking tray.</li>
<li>Use a food processor
with a grater attachment or a box grater to grate the zucchini (large grate).</li>
<li>Toss grated
zucchini in a bowl with salt. I know it seems like a lot of salt, but most of
it will be lost in the liquid! Let stand for approximately 20 minutes, until
the zucchini has released a good amount of water.</li>
<li>Transfer zucchini to
a colander. Discard any remaining liquid. In small batches, squeeze out the
zucchini and then transfer back to the bowl.</li>
<li>Loosen up the
zucchini with a fork. Mix in cheese, green onion, basil, dried oregano, garlic
and black pepper. Taste and season if needed.</li>
<li>On a floured
surface, stretch out the dough and transfer to a floured pizza peel with
cornmeal.</li>
<li>Depending on how wet
your dough is, you can choose to make the pizza on the pizza peel or directly
on the pizza stone. We make ours on the pizza stone after we had to turn
our pizza into an extra-large calzone one too many times. But it’s up to you!
Either way, you want to slowly slide the pizza/dough onto the stone.</li>
<li>Bake at 550°F for
approximately 10 minutes, then switch to broil and broil for 2 additional
minutes. These times are based off of an electric oven, if using gas, less time
will be needed, so adjust accordingly.</li>
<li>When the crust and
the bread crumbs are golden brown, remove from the oven and transfer to a wire
rack or cutting board. Let cool for 5-10 minutes before cutting and serving.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-69798393988753634292015-07-14T15:56:00.001-04:002015-07-15T07:23:46.384-04:00Green Goddess Soup (Hearty Leafy Green Soup with Green Lentils) <br />
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<a href="http://3.bp.blogspot.com/-wh7o2kz3xlA/VaVl0REv9uI/AAAAAAAAI54/JftnilKDQq0/s1600/IMG_1901.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-wh7o2kz3xlA/VaVl0REv9uI/AAAAAAAAI54/JftnilKDQq0/s640/IMG_1901.JPG" width="640" /></a></div>
<br />
Last night I decided I hadn't had enough greens for the day, so I decided to make a soup PACKED full of greens. I figured I was better off making soup than turning the oven on to make a lasagna. My fridge was filled with a variety of greens from my CSA basket from Rye's HomeGrown. I've been loving my weekly helping of fresh veg. It's really cool. Every Wednesday I work a shift selling the produce at Ryerson's Farmers' Market, and I go home with my bike basket overflowing with local organic produce. We've barely had to do groceries these past couple of months, besides our staples.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsneZ4F8ZePswwmNsJKOty8-CfNVfSlXFwrK94E8s2lDWlKx3iHFHiaYWfMBCagGQ7PHvViHTxsK2yuWROW9XV_xNCYWGKN6dn4OOKZtBDlp1cLd2QcONJfWazjsrJYFTS32tboAUpE0j/s1600/IMG_1831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilsneZ4F8ZePswwmNsJKOty8-CfNVfSlXFwrK94E8s2lDWlKx3iHFHiaYWfMBCagGQ7PHvViHTxsK2yuWROW9XV_xNCYWGKN6dn4OOKZtBDlp1cLd2QcONJfWazjsrJYFTS32tboAUpE0j/s640/IMG_1831.JPG" width="640" /></a></div>
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The trick to this soup is putting pretty much every green you have into it. Seriously, I put turnip greens, spinach, swiss chard, kohlrabi, and a bit of kale. (I had to use up last weeks bounty before I get more goodies tomorrow!) Throw those luscious greens with a delicious stock, some lentils, onions and potatoes, and you have yourself a scrumptious soup. And for those trying to watch their waste line, eating more greens is a great way to start. One 2-cup bowl of this hearty green soup will cost you under 250 calories (and it's totally worth every calorie).<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsxs6-A3aSJCCoBQuxd39Gux9E1xU74EQjhURyqxmXn2EN4wPTva-_ENguofAJ4dQFGp_JIg2l2ZGRLH3WTHcu-NreA5nnc8aP-uW5oFq1D-mas5K6mYzC-e35tWZy2yYFz5_m7U_h1cG/s1600/IMG_1894.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAsxs6-A3aSJCCoBQuxd39Gux9E1xU74EQjhURyqxmXn2EN4wPTva-_ENguofAJ4dQFGp_JIg2l2ZGRLH3WTHcu-NreA5nnc8aP-uW5oFq1D-mas5K6mYzC-e35tWZy2yYFz5_m7U_h1cG/s640/IMG_1894.JPG" width="640" /></a></div>
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I topped my hearty green soup with a mixture of microgreens from Rye's HomeGrown, including basil and cilantro microgreens along with pea shoots. So tasty!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU96tybaTyue2c0UGrCsTuh1XwVFFvOUxXAMgBVUXosb9diUFkaeJuqjaCCYiOGZcy17Kf9EgtLIOjMS3zkdzkDf64J79hNjgo_kJe-oucZ_2QrxR2UlcK9PVjjjpXaO72sK1WzhWGvfPt/s1600/IMG_1905.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhU96tybaTyue2c0UGrCsTuh1XwVFFvOUxXAMgBVUXosb9diUFkaeJuqjaCCYiOGZcy17Kf9EgtLIOjMS3zkdzkDf64J79hNjgo_kJe-oucZ_2QrxR2UlcK9PVjjjpXaO72sK1WzhWGvfPt/s640/IMG_1905.JPG" width="640" /></a></div>
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<b>Serves:</b> 6-10<br />
<b>Time:</b> 1h 10min<br />
<br />
<h3>
<span style="font-size: large;">Ingredients</span></h3>
<br />
<ul>
<li>2 Tbsp olive oil</li>
<li>1/8 tsp red chili flakes</li>
<li>2 medium-large onions, roughly chopped</li>
<li>5 cloves of garlic, minced</li>
<li>1 tsp cumin</li>
<li>1/2 tsp coriander </li>
<li>1 cup green or french lentils</li>
<li>4 cups water</li>
</ul>
<ul>
<li>2 medium potatoes, diced</li>
<li>1 medium kohlrabi bulb (about the size of a fist, alternatively use turnip or an additional potato)</li>
<li>1 small bunch of swiss chard ( about 7-8 leaves), stems and greens separated and chopped</li>
<li>3 green onions, chopped</li>
<li>2 cups stock + 4 cups water or 1 bouillion cube with 6 cups water</li>
</ul>
<ul>
<li>10oz/280g spinach, kale and/or turnip greens, stems removed, chopped </li>
<li>Kohlrabi greens (or about 2oz/56g more greens, such as collard greens or kale), stems removed, chopped</li>
<li>1/2 tsp salt</li>
<li>1/4 tsp ground pepper</li>
<li>1/3 cup nutritional yeast</li>
<li>2-3 Tbsp fresh lemon juice</li>
</ul>
<br />
<br />
<h3>
<span style="font-size: large;">Preparation</span></h3>
<br />
<ol>
<li>In a large soup pot or dutch oven, heat olive oil with chili flakes over medium heat. When hot add the onion.</li>
<li>Let the onion saute for a couple of minutes before adding the minced garlic, cumin and coriander. Let saute for about 2-4 more minutes or until onions are transleucent.</li>
<li>Next, stir in the dry lentils, add the 4 cups of water and cover. Raise the temperature and bring to a boil, then reduce heat and simmer for 10-15 minutes.</li>
<li>Meanwhile chop the potatoes, kohlrabi (discard stems) and chard stems, and the rest of your greens.</li>
<li>After 10-15 minutes, add the diced potatoes, kohlrabi and chopped swiss chard stems and let simmer for an additional 10-15 minutes before adding the greens.</li>
<li>Add the chopped fresh greens in batches, stirring in between.</li>
<li>Add seasonings, including salt and pepper, nutritional yeast and lemon juice. Let simmer for about 10 minutes before removing from the heat.</li>
<li>Let cool for 5-10 minutes before serving with toasts, microgreens, sauteed mushrooms, whatever you feel like!</li>
</ol>
<br />
<br />
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-55374269525118937572015-06-30T12:06:00.000-04:002016-02-07T11:42:33.260-05:00Tofu Chocolate Pudding<div class="MsoNormal">
<span style="font-family: "georgia" , "times new roman" , serif;"> Chocolate heaven. As much as I love greens, and boy have I been getting a lot of them lately with my CSA from Rye's HomeGrown, it's always nice to escape the jungle that is my fridge with a smooth and decadent chocolate delight. I initially created this recipe for a food demo for one of my nutrition classes, aimed at getting vegetarian children to eat more protein, considering the nut-free policy of most elementary schools these days. And based on the reviews I received, you'll love this pudding and so will your children (or anyone else's children). Because tofu is so dull it takes on whatever flavours you add it to, in this case it just tastes like chocolate, which makes me very happy. </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;"> I've tried a couple different ways of making tofu chocolate pudding. Making it with just cocoa powder isn't quite decadent enough, not enough fat. I found that when I used just chocolate chips, it was a bit too fatty. Or perhaps I just felt guilty using that much chocolate chips. Either way, I find that using a combination of chocolate chips and dutch cocoa powder is just perfect. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"> This recipe is rather simple compared to dairy based chocolate puddings, the hardest thing you'll have to do is melt some chocolate, which can either be done with in a double boiler, or if you are lazy like I often am, you can even do it in the microwave. </span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Time:</b> 15min (+1h)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;"><b>Serves:</b> 4-6</span></div>
<h3>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Ingredients</span></h3>
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<ul>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 package silken or soft tofu, drained</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">2/3 cup (120g) semi-sweet chocolate chips or quality dark
chocolate</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup (30g) cocoa powder, unsweetened</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup maple syrup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">¼ cup water</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">1 Tbsp soy milk</span></li>
</ul>
<br />
<h3>
<span style="font-family: "georgia" , "times new roman" , serif; font-size: large;">Preparation</span></h3>
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</div>
<ol>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a double boiler or a large glass bowl over a pot of
boiling water, melt chocolate with cocoa powder, maple syrup, water, and soy
milk, stirring regularly.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Meanwhile blend silken or soft tofu in blender until smooth, alternatively this can also be done with an immersion blender.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">When the tofu is smooth and the chocolate mixture is melted,
add the chocolate to the tofu in the blender, and blend on low to combine.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Transfer to a storage container or serving bowls, and
refrigerate for at least one hour before serving.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif; line-height: 200%;">Serve with fresh raspberries and coconut or
shaved chocolate.</span></li>
</ol>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="line-height: 32px;">Try serving it with raspberries and fresh shaved coconut, it's a delicious combination!</span></span></div>
Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-11762446052347912652015-06-02T10:38:00.000-04:002015-06-02T23:36:45.187-04:00Marinated Eggplant<span style="font-family: Georgia, Times New Roman, serif;"> Night school might be kicking my butt but at least I have eggplant! Not a consolation prize you say? Well you probably haven't tried marinated eggplant yet then. A couple of days ago, we bought a massive eggplant, approximately the size of my head. It was huge. I was leaning towards making <a href="http://noemptyfridge.blogspot.ca/2014/12/baba-ghanoush.html">baba ghanoush</a>, but Ryan convinced me to try marinated eggplant. The beginning of the processes are similar, for both recipes you have to roast the eggplant. But once the eggplant is out of the oven, you stick it in a bath of herbs, olive oil and acids, wait a day or so and then you have mouth watering marinated eggplant to do with what you please. </span><br />
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<a href="http://4.bp.blogspot.com/-QTminbXatVw/VW23K4X-dHI/AAAAAAAAI4U/5bfSrzP8_Oo/s1600/IMG_1528.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://4.bp.blogspot.com/-QTminbXatVw/VW23K4X-dHI/AAAAAAAAI4U/5bfSrzP8_Oo/s640/IMG_1528.JPG" width="640" /></span></a></div>
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<div>
<span style="font-family: Georgia, Times New Roman, serif;"> Marinated eggplant works well as an antipasto along side an array of olives, grilled veggies, artichoke hearts and what ever else your little heart desires. I also love the addition of marinated eggplant on top of a simple margarita pizza. Because the eggplant is so soft after it's marinated, it works really well on pizzas, as well as on garlic toast or in a sandwich. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpn-c0-iH2b9WUS59eC4LC2QsNfEN-A-dqLGb390KzONvcXSFlvvx-njGghXl5IZHMFN2TM4adAkoYvJZ-SJYbtNb2Aru3BBtJ6k42-PNVeTi4ls6hy5deC2n6M7f-VmdNpnk03M91pOlo/s1600/IMG_1550.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpn-c0-iH2b9WUS59eC4LC2QsNfEN-A-dqLGb390KzONvcXSFlvvx-njGghXl5IZHMFN2TM4adAkoYvJZ-SJYbtNb2Aru3BBtJ6k42-PNVeTi4ls6hy5deC2n6M7f-VmdNpnk03M91pOlo/s640/IMG_1550.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<h4>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h4>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 large Italian eggplants or about 6 Japanese eggplants</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp coarse sea salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chili flakes, to taste </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 large cloves of garlic</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">a handful of fresh cilantro (large stems removed, washed)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp red wine vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup olive oil, or as needed</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThehEMMaPZGKkrzPmRgbhyphenhyphenphjxNUNt6CVa2Y49tD7J_eWJpmiW4lbCXbVxgmnRY7SQIJql6NL1ZZlWa9vdNcnwfGPosK27lUcpjKMgdaRP0uSX0UgcKPFZEXCND_BkF1OREx7qGWa4ClN/s1600/IMG_1534.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjThehEMMaPZGKkrzPmRgbhyphenhyphenphjxNUNt6CVa2Y49tD7J_eWJpmiW4lbCXbVxgmnRY7SQIJql6NL1ZZlWa9vdNcnwfGPosK27lUcpjKMgdaRP0uSX0UgcKPFZEXCND_BkF1OREx7qGWa4ClN/s640/IMG_1534.JPG" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<h4>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h4>
</div>
<div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 450°F/230°C</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and trim eggplant. Slice eggplant into quarters lengthwise (halves if using Japanese eggplants), then cut into half inch slabs lengthwise</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Finely slice or mince garlic and roughly chop cilantro</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil a baking sheet with olive oil and lay out eggplant. Sprinkle with coarse sea salt. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Roast eggplant in 450°F oven for 30-40 minutes, until eggplant is lightly browned and dry looking</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let eggplant cool to room temperature</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Layer half the eggplant in a 8" round glass or ceramic dish without overlapping</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sprinkle with half the garlic, red pepper flakes and cilantro and drizzle with vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Layer in the rest of the eggplant and sprinkle with the remainder of the garlic, red pepper flakes and cilantro</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drizzle with olive oil until almost covered</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cover the dish and refrigerate for at least 12 hours</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let come to room temperature before serving</span></li>
</ol>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-44244254348487974012015-05-11T07:00:00.000-04:002015-09-25T20:22:18.572-04:00Collard Green Pesto with Kalamata Olives<span style="font-family: Georgia, Times New Roman, serif;"> Not your traditional pesto...but then again basil can be so expensive when it's not in season. So all the more reason to use collar greens — they're cheap and they'll last you a lot longer. I like this recipe because it's a good way to use up any greens that have been sitting in the fridge and have lost a bit too much of their luster. Blitz them up and no one will ever know that they were on their way to the compost bin, at least not after you add garlic, lemon juice, kalamata olives and some quality olive oil.</span><br />
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<a href="http://1.bp.blogspot.com/-jly3-LE9qDg/VUkJMuj13aI/AAAAAAAAI3g/IjpOYZnGTEQ/s1600/IMG_0697.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="426" src="http://1.bp.blogspot.com/-jly3-LE9qDg/VUkJMuj13aI/AAAAAAAAI3g/IjpOYZnGTEQ/s1600/IMG_0697.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Because this pesto is so much cheaper than a normal basil pesto, you don't feel so guilty having extra sauce, after all we've got to get our greens in somewhere.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 4-10 (makes about 750mL)</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 20 minutes</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
</div>
<div style="text-align: left;">
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 small bunch of collard greens (about 600g with stems)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup walnuts or pecans</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup pitted kalamata olives</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cloves of garlic, inner leaf stem removed </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup panko bread crumbs</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup nutritional yeast</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp lemon juice, about half a lemon, juiced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup to 1 cup olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup to 1 cup water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt and pepper to taste</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h3>
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<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large pot of boiling water, blanch collards about 2 minutes, or until bright green.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Once blanched, cut away the stems, if not already done, and give the collards a rough chop.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toss collards in a food processor with all the other ingredients (yes it's that easy!), starting with the lower quantities of oil and water.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Blend on low to begin, then transition to a higher speed as the pesto starts coming together.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add more oil and water until desired texture is obtained.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Taste and season with salt and pepper.</span></li>
</ol>
<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-91787024109819465082015-04-27T08:40:00.001-04:002015-04-27T08:40:52.392-04:00To the Garden I Go!<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0eBdYFVJhw9CMgVwt-PRGNiy9xyn5COKoIx4qLwBOomjMHB-UkmM-vtxLnTl6lvAd3SOwwqi3f90OqzFzz54JvHpdPnDoIpUofLShAyFmkXTHCO9KTTJxZUtDCt0cXh0qUt_0f8hwON_/s1600/cropped-2014-11-07-16-21-32.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC0eBdYFVJhw9CMgVwt-PRGNiy9xyn5COKoIx4qLwBOomjMHB-UkmM-vtxLnTl6lvAd3SOwwqi3f90OqzFzz54JvHpdPnDoIpUofLShAyFmkXTHCO9KTTJxZUtDCt0cXh0qUt_0f8hwON_/s1600/cropped-2014-11-07-16-21-32.jpg" height="134" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Spring seems to have arrived...hopefully it stays this time. It has been a busy couple of weeks over here, and I had a couple things I wanted to share with everyone. So for starters, I'm done exams (finally!), though summer school(s) will be starting next week, and I'm still busy working at SickKids, but I have also started a summer internship working with <a href="https://ryeshomegrown.wordpress.com/">Rye's HomeGrown</a>. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> Rye's HomeGrown in a cooperative which </span><span style="font-family: Georgia, 'Times New Roman', serif; white-space: pre-wrap;">aims to build capacity for food security by producing fresh, wholesome food for the Ryerson community and providing interactive educational opportunities in urban agriculture. I am so excited to be the communications coordinator for Rye's HomeGrown this growing season, and so have been busy up on our 1/4 acre roof-top garden.</span><br />
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<span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"> We just started planting the cold-weather tolerant plants, like faba beans and lettuces, this week seeing as its been a pretty cold winter and the last of our earth only defrosted a couple of weeks ago. But we've also been busy in our greenhouse growing microgreens and seedlings, along with running our garden design program. </span></span><br />
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<span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"> While the weather continues to warm up I'll be getting busier and busier with the gardens, so if miss a post here or there, just know that I'm probably covered in compost. But when I do post, I'm hoping to try and incorporate some of the delicious and local fruit and vegetables from our gardens here in the heart of Toronto into my recipes. </span></span><br />
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<span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">If you live in Toronto, and want to get involved you can follow @ryeshomegrown on <a href="https://twitter.com/ryeshomegrown">twitter </a>or <a href="https://instagram.com/ryeshomegrown/">instagram</a> or look us up on <a href="http://www.facebook.com/RyesHomegrownCommunityGarden">facebook</a> for more information. We have drop-in volunteer days the first Friday of every month, so if you our downtown on Friday you should swing on over to our rooftop garden, the Valarie and Andy Princle Environmental Roof, located on the George Vari Engineering and Computing Centre Building (152 Dalhousie st) at Ryerson from 1-3. You can check out any of the links above for more information. The farmer's Market at Ryerson will also be opening soon. We will be selling our produce on campus every wednesday from 11-3pm starting May 13th. </span></span><br />
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<span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"> I'm not sure if you guys are excited but I sure am! Growing amazing produce right in the middle of Toronto is crazy! And I love it! </span></span><br />
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<span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;">If you have any questions for me explicitely about Rye's HomeGrown, you can contact me at RHG.communications@gmail.com.</span></span><br />
<span style="white-space: pre-wrap;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span>Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-47123899623131615592015-04-12T07:56:00.000-04:002015-04-12T07:56:06.450-04:00Vegan Espresso Chocolate Chunk Cookies<span style="font-family: Georgia, Times New Roman, serif;"> Last week I tried out a couple new recipe ideas. Some of them turned out so-so and need a bit more work, but these dark chocolate cookies I made are perfect just the way they are! And once I (and a close group of my friends...and Ryan's co-workers) give the seal of approval, it's time for you guys to give them a try and tell me what you think. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNj__xzjQZOWViR3qvt7bxwqfYNOHiwLPI7djyvHorNxj89Yt_InMByuxZIxoW5LjjxhACogx6jCz_uFfsWiqckWFY3ZogIhMMgwBIndzoYV4Ra_ag6oPkoAYkGSsPHHzjqY_7EbG4kHn/s1600/espresso+cookies2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUNj__xzjQZOWViR3qvt7bxwqfYNOHiwLPI7djyvHorNxj89Yt_InMByuxZIxoW5LjjxhACogx6jCz_uFfsWiqckWFY3ZogIhMMgwBIndzoYV4Ra_ag6oPkoAYkGSsPHHzjqY_7EbG4kHn/s1600/espresso+cookies2.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> These cookies have a lot of substance to them. In addition to the fresh espresso, they also have cranberries and almond pieces which really make these cookies stand out. Oh, and of course there are chunks of chocolate. I decided it was time to make a chocolate chunk cookie mostly because I had a ton of dark chocolate left over from Easter. I've had the idea for this recipe as a note in my recipe book from before I even had a blog (I knew what was up) and I figured it was about time I tried to make my chicken scratch into something delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxj73D7-5RyxV93B1hyo-EgH68slxvoqWg40VmWYxtttjaxTgoZuHErG1XJsq5ye9nCQ4jKkIFfG_JIOgU6Om4v1VrY9d08vQPVQb8EtsLRr9J2KybbpwpJWXKjdqQjLSf7ODYq4z11CV/s1600/espresso+cookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLxj73D7-5RyxV93B1hyo-EgH68slxvoqWg40VmWYxtttjaxTgoZuHErG1XJsq5ye9nCQ4jKkIFfG_JIOgU6Om4v1VrY9d08vQPVQb8EtsLRr9J2KybbpwpJWXKjdqQjLSf7ODYq4z11CV/s1600/espresso+cookies.jpg" height="384" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> If you're not a big fan of espresso, don't be alarmed, it is not over powering at all but rather ties the chocolate and the cranberries together perfectly. If you taste the batter (and please do, it is delicious!) you can really taste the espresso, but baking breaks down some of the espresso aromatics, and makes the cookie almost more savory. I've got a similar <a href="http://noemptyfridge.blogspot.ca/2014/05/chocolate-lovers-brownie-cookies.html">recipe </a>that doesn't have the espresso, but has the same ratio of flour to sugar, and they taste much more sweet. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves</b>: 3 dozen</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time</b>: <i>Prep </i>20 minutes; <i>Cook </i>11 minutes</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup vegan margarine</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">1 cup brown sugar, packed</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">1/2 cup granulated sugar</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">1/4 espresso (If you like espresso pull two double shots, otherwise pull a long </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">double </span><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">shot)</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">1 tsp vanilla</span></li>
</ul>
<ul>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">2 1/4 cups all purpose flour</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">3/4 cup cocoa powder</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">1 tsp baking powder</span></li>
<li><span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 18.479999542236328px;">1 tsp baking soda</span></li>
</ul>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">100g dark chocolate, chunked (about 1 cup)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup chopped or sliced almonds</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/3 cup dried cranberries</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><span style="background-color: white; line-height: 18.479999542236328px;">Preparation</span></span></h3>
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<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">Preheat oven to 375°F/ 190°C and prepare a large baking or cookie sheet with parchment paper. </span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">In a large mixing bowl, cream margarine with brown and white sugar. Slowly whisk or mix in espresso and vanilla until smooth.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">In a medium mixing bowl combine flour, cocoa powder and leavening agents.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">Pour dry ingredients into wet and mix well.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">Add in the goodies: chunks of chocolate, cranberries and almond pieces and mix to combine.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">Using a cookie scoop or ice cream scoop, scoop balls of delicious batter onto the cookie sheet, leaving about an inch and a half between the cookies.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">Bake at </span><span style="line-height: 18.479999542236328px;">375°F/ 190°C for 9-11 minutes.</span></span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 18.479999542236328px;">Remove from oven and let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.</span></span></li>
<li><span style="line-height: 18.479999542236328px;"><span style="font-family: Georgia, Times New Roman, serif;">Enjoy!</span></span></li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-53743398598673926952015-03-28T17:05:00.000-04:002015-03-28T17:17:57.905-04:00Vegan Carrot Cake with a Cream Cheese Icing or Lemon Glaze<span style="font-family: Georgia, Times New Roman, serif;"> There is something very satisfying about eating carrot cake. Could be the taste, could be the fact that I feel better about eating a carrot-based cake than other less nutritious desserts. Ryan actually thinks that my carrot cake might be too healthy, but he's happy because he gets to eat cake for breakfast.</span><br />
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<a href="http://4.bp.blogspot.com/-dq4mV64IUDg/VRcWrmi1K6I/AAAAAAAAIzI/UrABHbbcKb8/s1600/IMG_0988.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dq4mV64IUDg/VRcWrmi1K6I/AAAAAAAAIzI/UrABHbbcKb8/s1600/IMG_0988.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> If you know my dad, you probably know that he LOVES carrot cake. I remember when I was around ten or so, my mother was had broken her arm during March break. But it being my dad's birthday, he wouldn't settle for anything less than homemade carrot cake. So my mother, with only one good arm grated my father carrots for his carrot cake. She always reminds us of how that was the best cake she ever made (this recipe is based off of her recipe, minus the sweat and tears that went into that particular recipe), and she never lets us forget it. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf5CB7GvMv58glNlGm0fFcUVXVkAXq78lXzVpVwGsPHe3x-gRY_Ah0eqt1Fc6sZn8n2VY1cd6PJVo2jNZFb-0BOC3h29LiEg1qY0ZOzd0WvLHxRxF22mR9-d4JmSpPReR_GUroIYeFcA9/s1600/IMG_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAf5CB7GvMv58glNlGm0fFcUVXVkAXq78lXzVpVwGsPHe3x-gRY_Ah0eqt1Fc6sZn8n2VY1cd6PJVo2jNZFb-0BOC3h29LiEg1qY0ZOzd0WvLHxRxF22mR9-d4JmSpPReR_GUroIYeFcA9/s1600/IMG_0976.JPG" height="640" width="426" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> This carrot cake has pretty much everything in it, many of the ingredients personally requested by my father (he tasted it yesterday and was quite pleased) including shredded coconut and raisins. I grew up loving a good cream cheese icing on my carrot cakes, but recently have been opting for a tangy lemon glaze. Both toppings pare excellently with this recipe, and their recipes and instructions can be found below.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 8</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal;">Ingredients</span></h3>
<ul>
<li style="font-family: Georgia, 'Times New Roman', serif;">2 cups finely grated carrot, unpacked (approx. 2 medium-large carrots)</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup packed brown sugar</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">1 Tbsp ground flax seed</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">1 cup soy milk or other varieties</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup light oil, olive oil or vegetable oil</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 tsp vanilla extract</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp apple vinegar</li>
<li style="font-family: Georgia, 'Times New Roman', serif;">1 tsp lemon juice</li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;"><br /></span></div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups whole wheat or mixed flour</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp ground cinnamon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp ground ginger</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 tsp baking soda</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp baking powder</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp salt</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: xx-small;"><br /></span></div>
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup raisins, soaked and drained</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup shredded coconut, I like unsweetened</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup walnuts, pecans or mix</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif;"></span>
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<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal;">Preparation</span></h3>
<ol>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Preheat oven to 350°F and grease a loaf pan, bunt pan or 9x9 square pan.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In a medium bowl, combine all wet ingredients, and mix together.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Soak raisins in water while you prepare the dry ingredients.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">In a large bowl mix together dry ingredients.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pour wet ingredients into the dry bowl and mix until combined. Drain the raisins, then fold into wet batter with the nuts and coconut.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Pour into prepared pan and bake 350°F for 45-60 minutes. Depending on your cooking wear the times will vary, the square pan and the bunt pan will take less time to cook than the loaf pan.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Before removing loaf from oven, check done-ness with a tooth pick or a cake tester.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Let cool completely before icing or slicing.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal;">Vegan Cream Cheese Icing</span></h2>
<div style="text-align: center;">
<div style="text-align: left;">
</div>
<ul>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">4 oz/125g Tofutti cream cheese</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup margarine</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp vanilla extract</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">2 cups icing sugar</span></li>
</ul>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br />
<ol>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Beat cream cheese, margarine and vanilla, and gradually add sugar until fluffy.</span></li>
</ol>
</div>
</div>
<div style="text-align: center;">
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<u><span style="font-family: Georgia, Times New Roman, serif;"><b></b></span></u><br />
<u><span style="font-family: Georgia, Times New Roman, serif;"><b></b></span></u></div>
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<h2 style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: large; font-weight: normal;">Vegan Lemon Glaze</span></h2>
<div style="text-align: center;">
<div style="text-align: left;">
</div>
<ul>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup icing sugar</span></li>
<li style="text-align: left;"><span style="font-family: Georgia, 'Times New Roman', serif;">1 Tbsp lemon juice (fresh is better)</span></li>
</ul>
</div>
<div style="text-align: center;">
<div style="text-align: left;">
<br />
<ol>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Whisk icing sugar with lemon juice until smooth.</span></li>
</ol>
</div>
</div>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-38045385103619877662015-03-26T10:56:00.002-04:002015-03-26T10:56:31.306-04:00Cold Soba Noodle Salad with Sesame-Soy Vinaigrette <span style="font-family: Georgia, Times New Roman, serif;"> I'm not sure if you guys are aware of this, but my favourite type of food is Asian food. Japanese, Chinese, Vietnamese, you name it, it's all tasty. As the weather has been getting warmer, I've been craving many of my favourite summer dishes, cold soba noodle salad being one of them. So today I bring you my favourite "pasta salad" with an Asian twist. </span><br />
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<a href="http://4.bp.blogspot.com/-KZhuuGAh3zk/VRQJk2OcVeI/AAAAAAAAIy0/BnaZ6oujzqo/s1600/soba%2Bsalad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-KZhuuGAh3zk/VRQJk2OcVeI/AAAAAAAAIy0/BnaZ6oujzqo/s1600/soba%2Bsalad.jpg" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> I've been making this recipe for ages, and in general it's a real crowd pleaser. It was only recently though that I decided that it was about time I measure </span><span style="font-family: Georgia, 'Times New Roman', serif;">out </span><span style="font-family: Georgia, 'Times New Roman', serif;">exactly what I'm putting</span><span style="font-family: Georgia, 'Times New Roman', serif;"> in it so that I can share this lovely salad with all of you!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 20 minutes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves: </b>3-6</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients:</span></h3>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">9oz/250g buckwheat soba noodles</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1-2 Tbsp peanut oil </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp soy sauce</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp sesame oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp rice wine vinegar </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/8 tsp or a pinch of chili flakes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 green onions, chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 large carrot, fine julienne or shredded (or spiralized!)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 cup loosely packed fresh cilantro leaves, chopped (optional)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp sesame seeds, white and/or black</span></li>
</ul>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation: </span></h3>
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large pot of salted, boiling water, cook soba noodles until <i>al dente</i>, about 5-8 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, start mixing up the dressing: in small measuring cup or bowl, mix together soy sauce, sesame oil, rice wine vinegar and chili flakes. Chop onions and shred, grate or fine julienne carrot. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When pasta is ready, drain and rinse with cold water, then put in large serving bowl and gently mix with peanut oil to stop them from sticking.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Poor vinaigrette over noodles along with onions, carrots, cilantro, and 2 Tbsp of the sesame seeds. Toss and mix.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let cool for at least one (1) hour in the fridge before serving. Sprinkle with the remaining 1 Tbsp sesame seeds before serving.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-39849938219802349372015-03-09T07:00:00.000-04:002015-03-09T07:45:09.856-04:00Red Lentil and Swiss Chard Stew<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUBZzukwosYuZY6ebXcy9LnesP3PVYBvP30tfPjk_2BCbRkD7yJqYOOLvi-oCOiXeurz-HXunAQnCc2z6pyK5Gk4xNkDPh9b1s1_J8BcrclBztEOi4l-4CFy2N8oUOFtMhmbnGKdCaQ9u/s1600/IMG_0599.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigUBZzukwosYuZY6ebXcy9LnesP3PVYBvP30tfPjk_2BCbRkD7yJqYOOLvi-oCOiXeurz-HXunAQnCc2z6pyK5Gk4xNkDPh9b1s1_J8BcrclBztEOi4l-4CFy2N8oUOFtMhmbnGKdCaQ9u/s1600/IMG_0599.JPG" height="426" width="640" /></a></div>
<br />
Oh, stew. How you warm my heat. Sunday was day light savings (Spring is slowly coming to Canada) so amazingly, we actually ate dinner in daylight....though it was more of a lupper, seeing as we had brunch at 12.30. Anyways, we wanted some comfort food, so we decided on a hearty red lentil soup. Ryan wanted a soup, but I prefer stew, and it just happened that the pot wasn't big enough for him to add anymore liquid, so I won the soup vs. stew battle and we settled on a robust red stew with buttery drop biscuits.<br />
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Also just to give you guys a heads up, I'm going to be offline for the next two weeks and will return on the 21st of March for a my birthday post (oh the options!). Two weeks four projects and four papers. Its going to be a very busy next couple of weeks. But don't worry, just because I'm not publishing recipes, doesn't mean I'n not making new recipes or testing old ones. A girl's got to eat after all.<br />
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<a href="http://2.bp.blogspot.com/-fxadE74gPsA/VPzuFR6jBjI/AAAAAAAAIxM/ezAfYu0sdRs/s1600/IMG_0601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fxadE74gPsA/VPzuFR6jBjI/AAAAAAAAIxM/ezAfYu0sdRs/s1600/IMG_0601.JPG" height="426" width="640" /></a></div>
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But anyways, back to the stew.... This stew is inspired by Indian dhal, and so uses some warm spices, like cumin and turmeric, but also some more floral spices like thyme and oregano. This stew is hearty enough that it doesn't need an accompaniment, but if you, like myself, enjoy dipping bread or biscuits into your stews and soups, give <a href="http://noemptyfridge.blogspot.ca/2012/11/biscuits.html">my vegan drop biscuit recipe</a> a try.<br />
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<b>Serves:</b> 6-8<br />
<b>Time:</b> 50 minutes<br />
<h3>
<span style="font-size: large;">Ingredients</span></h3>
<br />
<ul>
<li>2 Tbsp olive oil or vegetable oil</li>
<li>1 large white onion, diced</li>
<li>2 medium-large carrots, sliced into rounds or semi-circles</li>
<li>2 cloves of garlic, minced</li>
<li>I bunch red or rainbow swiss chard, stems separated from greens, stems chopped, greens chiffonaded</li>
<li>2 cups red lentils (dry)</li>
<li>1/4 cup white wine (or 2 tbsp white or red wine vinegar)</li>
<li>4 cups vegetable broth</li>
<li>2 cups water</li>
<li>1 can or jar tomato puree, or alternatively diced tomatoes</li>
<li>1 tsp thyme</li>
<li>1 tsp oregano</li>
<li>1/4 tsp cumin</li>
<li>1/4 tsp coriander</li>
<li>1/2 tsp turmeric</li>
<li>1-1 1/2 tsp salt, or to taste</li>
<li>pepper, to taste</li>
<li>3 medium white or red potatoes, chucked </li>
<li>2 tbsp lemon juice</li>
</ul>
<br />
<br />
<h3>
<span style="font-size: large;">Preparation</span></h3>
<br />
<ol>
<li>In a large soup or stock pot, heat olive oil on medium heat. Sauté onions, carrots, garlic and chopped swiss chard stems for about 3 minutes or until onions are translucent. </li>
<li>Add lentils, stir and let toast for a couple of minutes. Add the wine and let the alcohol burn off for an additional two minutes.</li>
<li>Add broth, water, tomato products and spices. Cover, bring to a boil on high heat, and then reduce and let simmer for 10 minutes. The lentils will absorb a lot of liquid so add more water as needed.</li>
<li>Add chopped potatoes, and simmer for an additional 15 minutes on medium heat.</li>
<li>When the potatoes are starting to get tender, add the swiss chard greens, slowly while stirring the soup to avoid greens from clumping together. Let simmer for an additional 5-10 minutes until all vegetables are tender. Taste and season with salt and pepper as desired.</li>
<li> Remove from heat, and stir in lemon juice. </li>
<li>Serve with biscuits or garlicky toasts and enjoy.</li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-20610197155492047782015-03-01T09:19:00.000-05:002015-03-01T09:19:02.414-05:00Vegan Baked Banana French Toast (or is it Bread Pudding?)<span style="font-family: Georgia, Times New Roman, serif;"> Do you know what is better than Saturday brunch? </span><br />
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<a href="https://3.bp.blogspot.com/-TQgpv4Hu5e4/VPMawoGF94I/AAAAAAAAIuM/SvVR8-xEQFg/s1600/IMG_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TQgpv4Hu5e4/VPMawoGF94I/AAAAAAAAIuM/SvVR8-xEQFg/s1600/IMG_0648.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> Sunday Brunch. I say brunch because this is usually a dish I eat with Ryan, but seeing as I'm a morning bird, I've already had my morning coffee and a snack/first breakfast and have started doing homework or typing up a blog post (like this morning) before he wakes up. Anyways, I've got the perfect recipe for your Sunday brunch or breakfast: super easy baked banana french toast or bread pudding (really, it's all the same thing). Seriously, there are only a handful of ingredients and you only need to dirty one mixing bowl and of course whatever you are baking this bad boy in. Seeing as we prefer not to eat eggs here at No Empty Fridge, we make our custard base out of bananas, non-dairy milk and cornstarch. It really is that easy. Since we like to get a little extra protein boost in the A.M., I like to add some toasted walnuts to the mix. Turns out great. This baked french toast casserole is rather firm so that you can serve it with a spatula or a large flat spoon but it's still soft and creamy on the inside. If you like it more custardy, take it out of the oven earlier, or leave it in a smidgen longer if you like it firmer.</span><br />
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<a href="https://4.bp.blogspot.com/-y406Ks8o0Zk/VPMbPMpvaPI/AAAAAAAAIuk/66zkKBtS1uQ/s1600/IMG_0652.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-y406Ks8o0Zk/VPMbPMpvaPI/AAAAAAAAIuk/66zkKBtS1uQ/s1600/IMG_0652.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 2-4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 15 min + bake 30 min </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">4-6 pieces of bread, cut into 1" by 2-3" chunks, or left whole</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 large ripe banana</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup non-dairy milk, I use regular soy milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp cornstarch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp cinnamon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tsp canola oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup chopped walnuts, toasted (optional)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Margarine</span></li>
</ul>
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h3>
<div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to <b>350°F/175°C</b>. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place your walnuts, if using, in your baking dish (see below), and toast uncovered while your oven is getting up to temp. By the time your oven gets up to temp your walnuts should be toasted (depending on how fast your oven heats up), but if they don't yet seem toasted enough, you can toast them for a couple more minutes at 350°F, checking often to make sure they don't burn.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large mixing bowl mash banana until creamy, if your banana is really ripe you can do this with a whisk, otherwise use a fork.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whisk in soy milk, cornstarch, cinnamon, vanilla extract and canola oil. Mix in chopped walnuts if using.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coat all of the bread in the mixture. The older your bread is, the longer it will need to sit. Let sit for about 5-15 minutes, stirring every couple of minutes to make sure all of your bread gets coated in and absorbs the banana custard.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While soaking up the banana custard, lightly grease a small baking dish, I use a 7"x7" square or a 9" oval glass or ceramic baking dish.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix your bread mixture one last time before pouring into your baking dish. Bake uncovered for 25-30 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Remove from oven and let cool for 10 minutes before serving with fresh fruit and a strong coffee.</span></li>
</ol>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJrOBWiw1O3JlKKl_ETxFp34Da-rGEnW6F9NVpUvvqmvCpKYXD8iv9zvOrEuGD-exmjDyulVMgzjFjFrzufEDO3w9vGhEWYCP8pVBAyL38H-E_dnYd9P7z9zc_kVV2oMQf6dYxrhNzMs7/s1600/IMG_0643.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJrOBWiw1O3JlKKl_ETxFp34Da-rGEnW6F9NVpUvvqmvCpKYXD8iv9zvOrEuGD-exmjDyulVMgzjFjFrzufEDO3w9vGhEWYCP8pVBAyL38H-E_dnYd9P7z9zc_kVV2oMQf6dYxrhNzMs7/s1600/IMG_0643.JPG" height="426" width="640" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Georgia, Times New Roman, serif;">and ready to bake</span></td></tr>
</tbody></table>
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Have any favourite vegan breakfast or brunch options? Let me know!
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<a href="http://2.bp.blogspot.com/-_MS5UZpg6sE/VOYYbBj1txI/AAAAAAAAIq8/nKTCo8ZHisk/s1600/enchilada2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="http://2.bp.blogspot.com/-_MS5UZpg6sE/VOYYbBj1txI/AAAAAAAAIq8/nKTCo8ZHisk/s1600/enchilada2.jpg" height="408" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Enchiladas are extremely versatile and can be packed full of whatever your little heart desires. My personal favourite is a mixture of quinoa with black beans, spinach, corn and green onions. Super tasty, and besides rolling the enchiladas, there is minimal prep. I've included a pretty easy recipe for enchilada sauce, a thin tomato sauce seasoned with smoked and hot spices, along with cumin and coriander. But alternatively, if you want to make this recipe even easier, you can used canned or jarred, pre-made enchilada sauce, normally in the Mexican section of grocery stores next to the taco kits and what-not, though I am not sure if they're vegan (I've just never looked).</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtLxqBI0T9VHowWdVUSvdaWWyPunn0z5-PB3xZDcXDb6MyR-wWxUK1s6a_Gmi4MFmRCwQ6m863uEOHuWxa2N52GWXdSJ43g2OU_p6ra-XgP4amAvahbLcm7PiRwJ7rG4TXlOaPkal-Ncv/s1600/photo+1+(7).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTtLxqBI0T9VHowWdVUSvdaWWyPunn0z5-PB3xZDcXDb6MyR-wWxUK1s6a_Gmi4MFmRCwQ6m863uEOHuWxa2N52GWXdSJ43g2OU_p6ra-XgP4amAvahbLcm7PiRwJ7rG4TXlOaPkal-Ncv/s1600/photo+1+(7).JPG" height="478" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 4-6</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 45 minutes</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">8-10 12" Tortilla wraps</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4 cup uncooked quinoa</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 can black beans, strained and rinsed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 green onions, washed and chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup cilantro, washed, stems removed and chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup spinach, chiffonaded or finely chopped and packed tightly</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup frozen corn (thawed)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 tsp cumin</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp coriander</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClIBGqfq8e5NPzFrFU48T8nFQeczHZMCosRnIVWkCXd3VkQTvLv9CFTQ0xXm_G2Z7zuKJOuA0DPqhIhnGvTx6fat1p6_CfgiGw1HNH4ZzbTtFS-QSuI3IqB6NdmBFdg1ufVomGReak7Er/s1600/enchilada1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiClIBGqfq8e5NPzFrFU48T8nFQeczHZMCosRnIVWkCXd3VkQTvLv9CFTQ0xXm_G2Z7zuKJOuA0DPqhIhnGvTx6fat1p6_CfgiGw1HNH4ZzbTtFS-QSuI3IqB6NdmBFdg1ufVomGReak7Er/s1600/enchilada1.jpg" height="388" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Sauce</b> (optional)</span><br />
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 large clove of garlic, finely minced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tsp cumin</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp each of onion powder, chili powder, smoked chipotle, smoked paprika, cooriander and salt</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/3 cup tomato paste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups of vegetable broth</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cups boiling water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp cornstarch dissolved in 2 Tbsp cold water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">salt and pepper to taste</span></li>
</ul>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h3>
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook quinoa: either follow package instructions or place quinoa in a microwave-safe bowl with 1 1/2 cups water and cook for 8 minutes on 60% power, then 5 minutes at full/100% power. Remove from microwave when all water is absorbed, if any water remains, microwave for additional 1 minute increments at 100% until quinoa has completely absorbed liquid. Let cool.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, start the sauce if using. In a medium sauce pan, on medium heat, warm olive oil with garlic until fragrant. Toss in all the spices to quickly toast, about 1 minute. Stir in tomato paste, and slowly incorporate the broth and water while stirring. Continue to stir the sauce while incorporating the cornstarch and water mixture. Bring to a boil then reduce heat to a simmer and cook for an additional 5-10 minutes until thickened (will thicken more as it cools). </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While your sauce is cooking, mix together all filling ingredients in a large bowl. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 375°F and coat the bottom of a large rectangular pyrex dish (9x13") with a bit of sauce.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Start rolling! Evenly distribute the filling among the tortillas, roll up (you can leave the ends open or closed, it's up to you) and place seam down in the baking dish.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cover enchiladas with the remainder of the sauce and bake at 375° for 20-30 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve with a <a href="http://noemptyfridge.blogspot.ca/2013/01/chipotle-mexican-mania.html">guacamole</a> for a tasty treat!</span></li>
</ol>
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-69443897558091891502015-02-06T08:38:00.000-05:002015-02-10T07:12:15.876-05:00Vegan Dark Chocolate Beetroot Cake<span style="font-family: Georgia, Times New Roman, serif;"> February sixth has come again, which means that Ryan's another year older. I was thinking of making Ryan a lemon poppy seed cake, but he decided that he wanted a chocolate beetroot cake. So here is my recipe! It's light and fudgy and absolutely delicious.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdPM0AZN7kzzG72dOL8dL2-VV81KHPQ1e7nBuTKo7enaI3lmL4so2hhAx2f2CWayOZRITlfHgMDgdaTgzcYprlrkEy1mB1GHapbqfiGjbvjwRWpKo_7xzD544cLGD2aJreuzXwQNCoJ91/s1600/IMG_0702.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghdPM0AZN7kzzG72dOL8dL2-VV81KHPQ1e7nBuTKo7enaI3lmL4so2hhAx2f2CWayOZRITlfHgMDgdaTgzcYprlrkEy1mB1GHapbqfiGjbvjwRWpKo_7xzD544cLGD2aJreuzXwQNCoJ91/s1600/IMG_0702.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"> I tried to look up a vegan recipe online but there weren't really any that suited our needs. Don't get me wrong, there are a couple out there, but there where a couple things I needed to have in this cake, like espresso (Ryan's request), boiled beetroot rather than roasted so that I could use the water for the liquid in the recipe, and a light but fudgy product. So, I used <a href="http://noemptyfridge.blogspot.ca/2013/01/vegan-chocolate-cake.html">my favourite chocolate cake recipe</a>, and umphed it up with some luscious beet purée and a long shot of espresso... as well as a couple other changes to try and get the right texture and moisture content. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhga2bHDULSAyyyx00KzRtVg2ielCuJKcbCb__YaYdUS2xdWiBzj9tLwqkq-WkpPZj02UR0xPcgTxljsbmbIs9Z7UP1BIX2SO9mYNkHLpon33Cg6eb-yKydmznVlImJRGTTtv7Lw3eitY/s1600/IMG_0712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZhga2bHDULSAyyyx00KzRtVg2ielCuJKcbCb__YaYdUS2xdWiBzj9tLwqkq-WkpPZj02UR0xPcgTxljsbmbIs9Z7UP1BIX2SO9mYNkHLpon33Cg6eb-yKydmznVlImJRGTTtv7Lw3eitY/s1600/IMG_0712.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;"> This cake turned out wonderfully! Ryan couldn't believe how moist but fluffy this cake was. Moist chocolaty goodness, why not? I've also paired the cake with a poppy seed butter cream, a fun spin off of the usual, but nothing to flavourful so that it doesn't outshine the cake.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfY97q2TCuATtYmuqiF7DoQzWM2a6B-jUOAz3hQi6rgBE2xtcR7OtWKlQIzi0MhGFoHokGd5oWkFsAzSzmuDNJBz_UmMaG0R4qJRWpwApEMq5LGrN9M3v4E7i_kteHnoLwb6tBslMMKW6m/s1600/IMG_0663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfY97q2TCuATtYmuqiF7DoQzWM2a6B-jUOAz3hQi6rgBE2xtcR7OtWKlQIzi0MhGFoHokGd5oWkFsAzSzmuDNJBz_UmMaG0R4qJRWpwApEMq5LGrN9M3v4E7i_kteHnoLwb6tBslMMKW6m/s1600/IMG_0663.JPG" height="426" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 6-10</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 30 minutes prep, 30-45 minutes cook</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
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<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">4 medium beets, about 400 g, trimmed, peeled and cut into 2" pieces</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 cup granulated white sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup unsweetened cocoa powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups all-purpose-flour</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 1/2 tsp baking soda</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 tsp baking powder</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp salt </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup beet water, or water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 long espresso (2-4 Tbsp)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 canola oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 tsp vanilla extract</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Poppy Seed Butter Cream</b></span></div>
<div>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/2 cup vegan margarine</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp vanilla extract</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 cups powdered/confectioners sugar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 Tbsp soy milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">2 - 3 Tbsp poppy seeds</span></li>
</ul>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, 'Times New Roman', serif; font-size: large;">Preparation</span></div>
</div>
<div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Preheat the oven to 350°F.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash, trim and peel beetroot (you might want to wear some gloves). Cut into 2" pieces. Place in a medium pot, rinse once, and then cover with about 2" of water. Bring to a boil. Reduce heat and simmer until tender (they should be easily pierced with a fork), about 30 minutes. Check water level every ten minutes, and top up with a bit of water if too much boils off.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Poor beet water into a glass measuring cup, keep one (1) cup, and discard the rest, or of there is less than a cup, top it up with warm water.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Purée beetroots with a food processor or an immersion blender. As much as I love my food processor, beets are a bit messy so I tend to choose the stick blender for this task.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a large mixing bowl, whisk together all the dry ingredients: flour, sugar, cocoa, leavening agents and salt.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">While whisking, slowly add in the wet ingredients: beet purée, beet water, espresso, canola oil and vanilla extract. Mix well until smooth.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lightly grease your baking pans, either two 9" round baking pans or a bunt pan, and if possible, also line with parchment paper.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">If using the two round pans, equally distribute the batter between them. On a flat surface, bang the pans a couple of times, and then swirl or spin so that there is more batter around the edges of the cake pan than the center. This will help you get flatter cakes rather than really rounded cakes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bake in the oven at 350°F for 30-35 minutes (two pans) or 40-45 minutes (bunt pan).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lick spoon (it's tasty. Seriously).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When done baking, you should be able to pierce the center of the cake with a tooth pick or a knife and have it come out clean. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let cool on a wire rack in the cake pans for 30 minutes, then delicately remove from the cake pans, and let cool an additional 30 minutes, still on wire rack, before icing or glazing.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To make the poppy seed butter cream, whisk together the margarine with the vanilla extract, then slowly whisk in the powdered sugar. Then whisk in the soy milk and the poppy seeds, you can use a little or less soy milk to achieve your desired texture. This can be done by hand, or using an electric mixer, your preference.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ice and enjoy.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-65041490704407008262015-02-02T07:00:00.000-05:002015-02-04T22:01:01.919-05:00Green Monster Smoothie<span style="font-family: Georgia, Times New Roman, serif;"> Smoothie time followers! So this is my first official smoothie post. It wasn't till recently that I started blending up some awesome smoothies....You know, after I got my shiny new high-speed blender for Christmas. I made an exceptional Green monster the other day and thought I would share it with you all.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Perks of this smoothie: 2 servings of fruit, 1 serving of green veg, 1 serving of dairy alternatives and 1 (or 2) servings of deliciousness. And if you want to get a serving of protein in your smoothie too, just add 2 Tbsp nut butter. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ_S-HqVyjCtO6s7Ff70golqp8ofs5Ll84GeOGZ8tss-QtmYrXHkWC3GqXiN8WWAmqnWFuohDjm_5JXzLmEeFRvG4A-qN8DsYATMDNFmHwtz8fHtAF_nTUMerEvUNTpdWj7qaFRmIdSAV/s1600/green+monster.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgQ_S-HqVyjCtO6s7Ff70golqp8ofs5Ll84GeOGZ8tss-QtmYrXHkWC3GqXiN8WWAmqnWFuohDjm_5JXzLmEeFRvG4A-qN8DsYATMDNFmHwtz8fHtAF_nTUMerEvUNTpdWj7qaFRmIdSAV/s1600/green+monster.jpg" height="426" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;"> I used frozen peach in this smoothie instead of my typical frozen banana, and it turned out great! But if you don't have the frozen peach, you can substitute it for a banana. And because of the chia seeds, this is a great on-the-go smoothie because it won't get all watery.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 1 large (about 650mL) or 2 small</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Time:</b> 5 minutes</span><br />
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 medium peach, cut and frozen</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 apple, peeled, cored and roughly chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup spinach, loosely packed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 small chunk of ginger, about 1/4"x1/2" (about 1/2 tsp ginger paste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 cup soy milk or almond milk</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp chia seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3-4 ice cubes</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">(optional: 2 Tbsp nut butter)</span></li>
</ul>
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<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h3>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Put all ingredients in a high speed blender, blend on high (purée or liquify) for about 2 minutes or until smooth.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve in a mason jar (because not many people have a cup big enough to fit 650mL, and if it's too much goodness for one sitting you can put the lid on and save it for later)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Since there's chia seeds in this smoothie, it stays thick for longer than a normal smoothie and thus can be made in advance. </span></li>
</ol>
Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com3tag:blogger.com,1999:blog-6672311230289552600.post-32621644202520020942015-01-28T14:46:00.000-05:002015-01-28T21:18:01.718-05:00Black Quinoa and Cremini Collard Rolls with Tahina Dipping Sauce<div class="separator" style="clear: both; text-align: left;">
While I was at my parents house over the holidays, I had quite a few opportunities to experiment in the kitchen. I pretty much spent my entire two week vacation in the kitchen, which is exactly what I like to do on my time off. I had been thinking up this recipe for quite some time and knew it would be perfect for hors d'oeuvre for either Christmas eve or New Years eve. More an hors d'oeuvre than an appetizer, these finger sized rolls can be eaten with your fingers with a glass of wine in your other hand while chatting with friends and family. </div>
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This is a two part recipe, first the rolls and then the dipping sauce. When conceptualizing the rolls, I wanted something that would be fresh but nutty. For the freshness I used lemon. There's lemon everywhere in this dish: in the rolls, on top of the rolls and in the sauce, without being too lemony. As for the nuttyness, I chose a dark quinoa. I chose black quinoa, but any quinoa would work in this dish. Collard greens are a great vessel for these small rolls. Unlike cabbage rolls, collard greens are easy to manipulate when rolling and tend to stick to themselves after they are blanched. All of this results in a sturdy roll that can be dipped in tahina for a tasty treat.<br />
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Tahina (salatit tahina) is a Middle eastern sauce of tahini (sesame seed paste), lemon and water, and sometimes garlic (though not included in my recipe below). If tahini is new to you, you can usually locate it in the ethnic food sections of larger grocery stores and even in the canned goods section of some dollarstores. Tahina complements these rolls perfectly, so don't neglect it. The rolls really aren't the same by themselves. If you take a look at the measurements for the dip below, you'll notice they aren't that exact. Truth behold, every brand of tahini is different, it might be thicker or oilier, and depending on these properties you may need more or less water, and the proportion of salt and lemon juice will need to be adjusted accordingly. Just taste as you go, and once it is a good consistency, adjust to your tastes. This dip is very versatile, and can be further watered down to create a tasty salad dressing.<br />
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<b>Serves:</b> 8-12 (2 servings each) to 16-24 (1 serving each)<br />
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<h3>
<span style="font-size: large;">Ingredients</span></h3>
<b>Quinoa and Cremini Collard Rolls</b><br />
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<ul>
<li>1 medium bunch of collard greens (large leafs) (alternatively, use swiss chard if you cannot find collards)</li>
<li>1/2 cup black quinoa, or red if black is not available</li>
<li>8 oz cremini or white mushrooms* </li>
<li>1 large white onion</li>
<li>2 Tbsp olive oil</li>
<li>1 lemon</li>
<ul>
<li>1/2 juiced, about 1 1/2 Tbsp lemon juice</li>
<li>1/2 sliced, put aside for later</li>
</ul>
<li>1/4 tsp cumin</li>
<li>1/4 tsp coriander</li>
<li>1/2 tsp dried parsley or 1/2 tbsp fresh parsley</li>
<li>1/8 tsp each of salt and pepper</li>
</ul>
<div>
*Try and use as many cremini mushrooms as possibly as they have a more robust flavour than the white button mushrooms, I only used white buttons when I photographed the recipe because we had run out of our creminis.</div>
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<b>Tahina Dip</b> (Salatit Tahina)</div>
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<ul>
<li>1/3 cup tahini</li>
<li>~1/3 cup water</li>
<li>1-2 Tbsp lemon juice, or to taste</li>
<li>~1/4 tsp salt or to taste</li>
<li>A quick grind of black pepper to garnish</li>
</ul>
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<h3>
<span style="font-size: large;">Preparation</span></h3>
<div>
<ol>
<li>Put a large pot of water on the stove top, cover, and bring to a boil. While its heating up, wash your collards. Once the water is boiling, put the collard greens (stem still in) in the boiling water, and blanch for about 3 minutes or until the leaves are a rich green. </li>
<li>Meanwhile, prepare a large metal or plastic mixing bowl with cold water, you can add ice to make it colder if you can't get the temperature down enough. After 3 minutes remove the collards and submerge in the ice bath to cool them down so that they are cool enough to handle. Lay out the leaves in a single layer between two tea towels to dry.</li>
<li>In a large microwaveable soup bowl combine 1/2 cup quinoa with 1 cup of water. Seal closed the bowl with plastic wrap and then microwave at 60% for 8 minutes, then stir, then microwave for another 5 minutes, this time at 100%. Remove from the microwave, if any water remains, microwave for additional minutes, one at a time at 100%, until all the water is absorbed. Alternatively you can cook your quinoa on the stove top as per manufacturers instructions. Let cool.</li>
<li>While your quinoa is in the microwave, wash you mushrooms with a damp cloth. Cut the stems off your mushrooms and discard the waste from your onion. The mushrooms and onion can then be given a fine chop, or rough mince. You can do this by hand or you can do this in a food processor (so much easier, I love my food processor), on a medium speed in pulses. </li>
<li>Heat up a large pan with olive oil and sauté the onion and mushrooms, until the water has been released and evaporated, about 10-15 minutes.</li>
<li>Mix quinoa, mushroom and onion mixture, lemon juice, and spices. This will be your filling. </li>
<li>Cut the vein out of the collard greens, cutting the large leaves in half so that you have two leaf-segments to use for the collard rolls.</li>
<li>Place one heaping tablespoon in the center of the leaf, fold in the two sides and roll like a burrito, making sure to keep it all tight.</li>
<li>Place the rolls in a 9" x 9" pyrex dish, pack tightly, seam down so that the rolls don't unroll, until they are cooked (they are still a bit fragile).</li>
<li>Place the sliced lemons on top of the rolls (if you are refrigerating, wait till you are about to put the dish in the oven to put the lemons on) and bake in a preheated oven at 350°F for 25 minutes or until the rolls are hot and steamy. </li>
<li>Meanwhile prepare the tahina, by shaking (or whisking vigorously) together the tahini and the water, start with only 1/4 cup water and add more as you go. If your tahini is loose, you may not need to add all the water. Mix in the lemon and salt, add more to your liking. </li>
<li>Serve the rolls warm next to a bowl of tahina and enjoy with friends or family.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-70481873284895030462015-01-19T11:27:00.000-05:002015-01-19T11:31:33.626-05:00Vegan Cabbage Rolls and a Holiday Review<span style="font-family: Georgia, Times New Roman, serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> It seems that the minute I got back in Toronto I haven't stopped. I know what you're thinking: school has just begun, how can you already be swamped? Well let me assure you, it isn't difficult. As much as I always look forward to going back to school, there is something ominous about the first week back. Teachers read out the syllabi, and you feverishly write down everything you have to do in your agenda. Well the first week has come to a close, and I feel that I am already behind, mind you I've been working my butt off. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> So, for a break, I bring to you my delicious cabbage rolls and a review of my holidays in the Bay. I'll start with the cabbage rolls, which I served at New Year's Day dinner. Vegan cabbage rolls are a great dish to bring to pot lucks because they can easily be made ahead and they please veg-heads and meat-eater alike. After eating a couple servings of these bad boys, one of my cousins told me that she had no idea what was in them — knowing that it couldn't be meat if the Boileau's brought them — but that they were delicious. My mother and I then went on to explain TVP to the whole family (there was just under 30 of us at the dinner table).</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> TVP or textured vegetable protein is a soy product used in simulated meat products and as a substitute for ground meat for vegetarians. TVP is made by removing the fat from soy flour, and the byproduct of soybean oil extraction. It comes in small granules in its classic form but can also be bought at health food stores or in the natural food isle as soy chunks. Because TVP is a dry protect, it absorbs the flavour of anything you throw at it, which makes it a very versatile ingredient. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"> Shown above is the results of a double batch, which can be accomplished with one large head of cabbage. This recipe freezes well, so go ahead and double up on all the other ingredients if you want to make enough to last a while and use up the whole cabbage.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 8-12</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></h3>
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<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large cabbage, frozen and defrosted</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2/3 cup dry long or medium grain white rice and 1 1/3 cup water (or 2 cups prepared rice)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup dry TVP</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup low sodium vegetable broth</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Sauce:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 Tbsp olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 cloves of garlic, minced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/8 tsp red chili flakes, or to taste</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp dried basil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tsp dried oregano</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup red wine</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 18oz cans of tomatoes </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">3/4 cup vegetable stock</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Filling:</b></span><br />
<ul>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 Tbsp olive oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 large onion, diced roughly</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 clove of garlic, minced</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 5.5 oz can of tomato paste</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/8 cup red wine</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 tbsp soy sauce</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">2 Tbsp chopped fresh parsley, or 1 Tbsp dry</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp cumin</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1/4 tsp coriander</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">salt and pepper to taste</span></li>
</ul>
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: small;"><br /></span></h3>
<h3>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></h3>
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Prepare your rice as per package directions, either in a pot on the stove or in a ice cooker.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Hydrate TVP with equal amounts of boiling low-sodium vegetable broth (alternatively, can use half broth, half water). Just pour the broth on top of the TVP in a medium bowl, mix quickly with a fork, then cover with plastic wrap and let steam.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Start preparing the <b>sauce</b> by warming a medium sauce pot over medium heat with olive oil. Sauté garlic and herbs until fragrant, about 2 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the wine to the sauce, and let simmer for a couple of minutes to burn off the alcohol before adding the tomatoes and the vegetable stock. Let simmer for 10-15 minutes before removing from heat. The end sauce should be waterier than a typical pasta sauce to keep the cabbage rolls moist in the oven. No one likes dry rolls.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In your largest stock pot, or whichever pot fits your cabbage, fill with water until the water covers the cabbage (if possible, you may need to roll your cabbage in the water later if your pot isn't big enough) then remove the cabbage and set aside, bring cabbage-less water to a boil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Start the cabbage roll <b>filling</b>: in a large sauté pan or wok on medium heat, heat up some olive oil, and sauté onions and garlic for 5 minutes, or until onions are translucent. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whisk in the tomato paste, red wine, soy sauce, parsley, coriander and cumin, along with 1/2 cup of the prepared sauce. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Into the base of the filling, fold in the rice and TVP. Mix well and remove from heat.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">With a paring knife, remove the hard core of the cabbage. place the cabbage in the boiling water and let boil for a couple minutes, or until the leaves start falling off a bit. As the leaves loosen up, remove from the head with a pair of tongues and set aside. Repeat this step until you feel that you have enough leaves, at least 12 but it's better to cook a few extra or leave the water on until all the rolls are rolled.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meanwhile, prepare your 9x13" (or larger) baking dish by ladling in a couple spoonfuls of the sauce, enough so that there is a thin layer of sauce coating the bottom of the pan to prevent the cabbage rolls from sticking.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">When enough cabbage leaves have been harvested and are cool enough to handle, remove any large veins or hard chunks. (These can be used in a soup of for a vegetable stock.) As you get to the center of the cabbage, more and more of the leaf will be hard, so you may want to overlap a couple of leaves if need be, or adjust the amount of filling accordingly.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">When you are ready to roll, layout the cabbage leaf with the space where the vein used to be facing you. Overlap the two sides of the leaves so that there is no hole where you are about to spoon on the filling.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Spoon on about 1/3-1/2 cup of the filling into the middle of the cabbage leaves, making sure not to overfill the leaves to avoid</span><span style="font-family: Georgia, Times New Roman, serif;"> spillage. Roll the filling up like a burrito: fold in the ends and hold with your outer fingers while you use your thumbs and inner fingers to fold the side closest you over the filling and roll tightly away from you to close. Place the cabbage rolls, seam face down, in the sauced baking dish.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Continue to roll your cabbage rolls until all the filling is used up and pack tightly in the baking dish so that your rolls stay together.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Poor the remainder of the tomato sauce over your beautiful cabbage rolls.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">You can now refrigerated your cabbage rolls for up to 3 days until you are ready to bake them or bake them immediately in a preheated </span><b style="font-family: Georgia, 'Times New Roman', serif;">350°F</b><span style="font-family: Georgia, Times New Roman, serif;"> oven for </span><b style="font-family: Georgia, 'Times New Roman', serif;">one (1) hour</b><span style="font-family: Georgia, Times New Roman, serif;"> covered with aluminum foil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let cool for 20 minutes before serving.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i>Our Holidays</i></span></div>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;"><i><br /></i></span>
<span style="font-family: Georgia, Times New Roman, serif;"> I always love going home for the holidays. What's not to love: food, drink, family and sleep? I'm a fan of it all!</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Christmas Brunch at the Boileau's</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Christmas Dinner with Ryan's Family</span></div>
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Boxing Dinner at the Boileau's</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">New Year's Eve Games</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: large;">New Year's Day Dinner </span><br />
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<br />Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0tag:blogger.com,1999:blog-6672311230289552600.post-90751295037370946222014-12-29T13:49:00.001-05:002014-12-29T13:49:25.703-05:00Toasted Walnut and Beet Salad <span style="font-family: Georgia, Times New Roman, serif;">Beets are one of those vegetables that I don't often get to cook at home (mostly because I'm too lazy to clean them) but that I commonly eat when I am visiting my parents'. I've been in North Bay for just over a week and I think that we've had beetroots five times. So needless to say, we all love beets. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"> Beets are a carb-loaded winter vegetable that can be enjoyed boiled or roasted, hot or cold, plain or dressed. This salad isn't too sweet, and has a lot of zing! and crunch, walnuts are great for crunch.This salad can be made with roasted or boiled beets, it's completely up to you. If you are making a big batch of beets, you can also use plain leftover beets to make this salad.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Serves:</b> 4-8</span><br />
<h3>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Ingredients</span></b></h3>
<br />
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">6-8 medium beets, stems and ends removed</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3/4-1 cup (3 oz) walnuts, roughly chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 small red onion, thinly sliced</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">3 Tbsp red or white wine vinegar</span></li>
</ul>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp olive oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp balsamic vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp white wine vinegar</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1 Tbsp dijon mustard, coarse or smooth</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp thyme</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">1/4 tsp oregano</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper, to taste</span></li>
</ul>
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<h3>
<b><span style="font-family: Georgia, Times New Roman, serif; font-size: large;">Preparation</span></b></h3>
<div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook beetroot; while cooking you can prepare steps 3 and 5.</span></li>
<ul>
<li><span style="font-family: Georgia, Times New Roman, serif;"><b>Roasted:</b> wrap in tinfoil and bake at 400°F for about 60 minutes or until tender.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"><b>Boiled:</b> cook beets in boiling water for about 60 minutes.</span></li>
</ul>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let the beets cool, then peel and cut into thick slices.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Toast walnuts in the oven at 400°F for about 8 minutes on a baking sheet (or in a pan on low heat for 5 minutes).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Slice onions and place in a small bowl to marinate for 10 minutes in the 3 Tbsp red or white wine vinegar.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To prepare the dressing, whisk together all other ingredients in a small bowl. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When all ingredients are prepared, mixed together the beets, walnuts, onions (you can also add the leftover vinegar), and the dressing. Taste and season with salt and pepper.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve cool or at room temperature along side your favourite main, I served mine with <a href="http://noemptyfridge.blogspot.ca/2013/10/veggie-pot-pie.html">veggie pot pie</a>. </span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/08475870390726000569noreply@blogger.com0