Odd. . . my Google Reader seemed to be filling up at an alarming rate, sort of like the rising waterline in The Poseidon Adventure.  Then I remembered:  Not only is October the official World Vegetarian Month, it’s also the Vegan MOFO (Month of Food)!  This is the 31-day period in which vegan food bloggers worldwide pledge to blog at least 20 days of the month about, well, vegan food.  And blog they have!

Given my vida loca schedule these days (and The Girls do make me put my clothes on and go walking in the rain), as well as the imminent festival of the harvest here in Canada, I accepted that I simply couldn’t commit to that esteemed blog event, for fear of ending up committed myself as a result.   Instead, I thought I’d bring to you some highlights of recipes I’ve tried and enjoyed from other vegan and vegetarian bloggers in the past while. 

Every now and again, I scroll through my photos and realize there are dozens of dishes I’ve cooked and photographed, but never blogged about.  It may be that they were less than stellar in their final form, or that my woeful skill as a photographer resulted in a photo that, ahem, didn’t quite do the dish justice.  More often than not, however, it’s just that I ran out of time and went on to blog about something else–and then, weeks (or, in some cases, months) later, I stumble upon the photos and rack my brains to remember what the heck it was.  And so, here’s but a brief sampling of some of the things we’ve been sampling here in the DDD household.

Happy Vegan MoFo, everyone!

Caramelized Tofu (101 Cookbooks)

As Heidi mentions in her post about this, this deceptively simple dish is incredibly addictive.  I made it once to try it out, then repeated the venture three days in a row.  Stupendous.  (And this is one of those aforementioned cases in which the photographer is not up to par with the quality of the recipe!).

Crumb-Topped Brownies, sans topping (My Sweet Vegan): 

Hannah’s Crumb-Topped Brownies are everything you’ve heard they are, and more.  As I mentioned a while back, I recently found myself with some soy yogurt in the house, so I finally had the means to try these out.  They were superb–soft, gooey, and with a moist, almost custard-like texture that literally melted in the mouth.  Even without the white sugar or flour, these were fabulous, and irresistibly decadent.

Curried Tofu Scramble (Moosewood New Classics):

My favorite scrambled tofu recipe. With just a touch of curry paste, a hit of jalapeno, the requisite turmeric–this dish provides a spicy, juicy, eggy and convenient scramble.  I could eat this every day (and I do, for about 3 days after I make it, since the HH will no longer indulge with me).

Broccoli and Rice Salad (Jean Lemlin’s Quick, Simple and Main Course Vegetarian Pleasures):

Got broccoli?  Got rice? With the addition of a tangy dressing and chopped almonds, Lemlin elevates the basic rice and veggies to a step beyond the quotidien.  And gluten-free! 

Nori Condiment-Baked Potatoes (Nourish Me):

As Lucy mentioned in her original post about this condiment, it may be just a tad too pungent for some tastes on its own; but these taste buds thoroughly enjoyed it roasted with russett potatoes. Yes, it does sound quirky, and yes, it does resemble the habitat of plankton, but it is, nevertheless, uniquely appealing!

Coconut Chocolate Chip Cookies (Destiny’s Vegan Kitchen):

Rich. Chewy. Chocolatey. Totally indulgent.  All that, even though I made my usual substitutions of Sucanat for sugar, spelt for regular flour, coconut oil for margarine, etc.  The HH almost scalded his tongue eating four of these babies straight out of the oven.  What are you waiting for?  Go bake some, pronto!

And coming up. . . .got any coconut of your own?

I deliberately ended this list with these coconut cookies as a segue into my next post, which will introduce a new Lucky Comestible series–on coconut!  I’d love to include any recipes you may have made featuring this ingredient as well.  While I’m not quite ready for my own blog event, I will happily provide links to your posts at the end of each Lucky Comestible recipe in the series. 

So feel free to send along those URLs for your coconut-based recipes (and I’m already planning to feature at least 2 of your recipes in the batch. . . but you’ll have to wait to see which ones!).

Oh, Mum, talk about MoFo!  You’re so cruel to keep us all waiting. . .especially when you’re cooking all those yummy coconut dishes just a few feet away. . . *sigh*. . . “

“Chaser, don’t you use such language!  And don’t worry, when she’s done, we’ll get to polish off the extra coconut milk.” 

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days.  For this third entry, I’m focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible.  Today’s avocado-based recipe also happens to be quick and incredibly easy, the criteria for my Flash in the Pan recipes–so it straddles both categories!] 

 

Think smooth and creamy.  Think easy and delicious. Think sandwich spread, base for sandwich fillings, foundation for dips or savory pâtés.  Think avocado mayonnaise!

This incredibly quick and equally irresistible recipe comes from the wondrous Dr. Ben Kim’s Natural Health website.  A chiropractor and acupuncturist based in Barrie, Ontario, Dr. Kim is also a fount of information on all things holistic, and he offers incredible material about healthy eating–all for free through his newsletter, of which I am an avid fan (and no, I’ve never actually met the man, just in case you think there’s a little nepotism going on here–I just really think his info is great!).

I whipped up this mayo and enjoyed a daub on some steamed artichokes, but by the time I’d finished eating them, I knew I was hooked.  I plopped some over ripe, juicy slices of beefsteak tomato for a lunch appetizer and was enthralled.  After the first taste, I wanted to scoop this out of the bowl with a spoon (come to think of it, I did scoop this out of the bowl with a spoon).

You can use this as you would any other mayo, in sandwiches, wraps, salads (it would be heavenly thinned out just a little over field greens–turns out the recipe is very much like the avocado pesto salad dressing I posted about last March).

Avocado and Basil Mayonnaise

from Dr. Ben Kim

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.

This creamy, heavenly spread can be used anywhere you’d use regular mayo.  I agree with Dr. Kim:  this is the best vegan mayo I’ve ever tried.

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS BY CLICKING HERE.

DIET, DESSERT AND DOGS has moved! 

If you’re reading this page, you’ve landed on the old site.  Please visit the new location by clicking here–and don’t forget to update your readers and blogrolls!

As always, thanks for reading.  I look forward to seeing you at the shiny new Diet, Dessert and Dogs!

“Um, Mum, we are coming with you, aren’t we? Because (and sorry to have to tell you this), we actually have more fans than you do on this blog.” 

[I thought it would be fun to run a little series over here at DDD: I’ll profile one one of my favorite foods, or a food that I’ve recently discovered and enjoyed, over several days.  For this third entry, I’m focusing on Avocados. The series is presented on an occasional (and entirely arbitrary) basis, before I move on to the next lucky comestible. ] 

Summer is definitely the season of romance.  I mean, all those couples strolling along the Harbourfront, hand in hand. . . starry nights and waves crashing against the sand at the Beaches. . . candlelit dinners on the back patio under the moonlight, just you and your sweetheart. . . and the black flies. . . and the mosquitoes. . . and the spiders. . .  Hmm.  Well, all those couples strolling along the Harbourfront, hand in hand . . .

Doesn’t everyone love a little romance once in a while? I used to think that romance meant roses and chocolate, but nowadays I know better.  Now I realize it’s just chocolate. 

In my previous lifetime (long before the HH), my Starter Husband  was a natural when it came to romance; he was one of those guys who’d secretly light candles and strew rose petals around the bathtub (which was filled, naturally, with Chanel Number 5 Bubble Bath) while I was out shopping because he saw it in a movie somewhere.  Or I’d open a Christmas present to find a pair of handcrafted tiger’s eye earrings he’d bought, because I’d admired them while strolling through an outdoor bazaar the previous July.  Yes, he was a “romantic,” in the classic sense (still didn’t save the marriage, though). 

Most of us are familiar with the studies about husbands who “help out” more in the domestic areas of the home (washing dishes, doing laundry, cleaning floors, etc.):  they’re also more likely to get lucky in the other areas (read: bedroom) of the home.  In those cases, romance is something else entirely:  it’s the ability to tune in to the ongoing, mundane demands or stresses facing your loved one and to help alleviate some of the pressure by reducing the workload. I mean, we all know there’s nothing quite so sexy as a guy with his hands in a sink of soapy dishes, right?  

The HH is definitley not romantic in the classic sense–I think he’s bought flowers for me twice in the eleven years we’ve been together, and those only under duress–but he sure does shine in the “sharing housework” department.  (I know, I’ve mentioned his lack of cooking prowess before, and it’s true, he loathes cooking; but he does make a great kitchen hand, and if I had to count up household chores, I’m certain he takes care of more of them than I do). 

The HH’s style leans more toward Harry’s in When Harry Met Sally–the guy you love to talk to, the one whose silly jokes make you laugh despite yourself, the one who’s steady and good natured and helpful, even if he does miss a few cues when it comes to your desire for sentiment or being sappy. 

And what prompts me to feel romantic toward my guy?  Well, seeing him on his back on the floor (really, get your minds out of the gutter, people!), rolling around with The Girls and a pull toy (well, actually, I guess that last sentence out of context could be interpreted “that way,” couldn’t it? Lord knows what search terms will lead people to this post, now I’ve written that).  Though he’d probably never admit it out loud, the HH is head-over-tail in love with our dogs.  And recognizing that devotion always sparks my own romantic inclinations towards him. (“We’re pretty cool with it, too, Mum.”)

Although it’s true I’ve bought Christmas gifts the HH had admired months before, in general I tend toward more quotidien romantic expressions such as leaving notes in lunch bags, offering to do dishes when it’s his turn, or baking things for him that I know he loves. 

Which brings me–finally–to today’s recipe. (I know, you were wondering how I’d work it in, weren’t you?)

One of the HH’s favorite flavors is coconut.  Alongside a good hunk of Decadent Chocolate Pâté, coconut cream pie is his all-time favorite dessert.  For his birthday each year, I let the HH choose any dessert on the planet and I will make it for him; among the Toffee Hazelnut Pound Cake, the Opera Cake, the Layered Mocha Mousse Cake and all the others over the past eleven years, the only repeat so far has been coconut cake.  What could be better (or more romantic), then, than a baked good that’s both healthy and coconut-based?

As I mentioned in the first post of this Lucky Comestible series, avocados can be used as egg substitutes in baking.  When I first learned of this option, I experimented with a huge variety of recipes, from cookies to cakes to muffins.  In general, the avocado isn’t detectable if the other flavors in a recipe are fairly assertive to begin with (as in the aforementioned chocolate pâté), but in lighter bases (such as vanilla), you may sense a hint of the buttery green purée. In addition, the avocado will impart a touch of color to the final product (though strangely, it bakes up more yellow than green).

The result of my kitchen playtime was these muffins, a great combination of coconut and lemon.  They’re extremely moist, both tart and sweet, and have become one of the HH’s favorites. When you mix up the batter, however, don’t be alarmed by the brilliant Day-Glo green color–the magical alchemy that is baking will transform it into a deep, rich, lemony yellow that is a perfect visual representation of the intense lemony flavor. 

Next time you want to express your love toward the object of your affection, trying baking these. . . and then, who knows what type of romance might ensue? 

I’m also submitting this recipe to A Fruit A Month, the event started by Maheswari of Beyond the Usual and this month hosted by Suganya of Tasty Palettes.  This month’s focus is coconut.  The roundup will be posted after June 30th, so head over to take a look after that!

Tropical Lemon-Coconut Muffins

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.

Moist and filling, these are the perfect breakfast or snack.  And because the avocado already contributes monounsaturated fats, these don’t require any added oil! 

TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.