Raw Raw for Spring! Crimson Salad with Pecans and Pumpkin Seeds

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A vibrant and refreshing salad to help usher in the spring season. . .

To read the blog post and see the recipe, please come on over to my new blog home, Diet, Dessert and Dogs!  Just click here. 

There’s also a great giveaway over there you might like to find out about. . .  :)

© 2009 Diet, Dessert and Dogs

Maple Mania, Part I: Marvelous Maple-Flax Cookies!

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“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.”]  

A few weeks ago, I was contacted by Coombs Family Farms, an organic farm in Vermont that specializes in “all things maple,” to see if I’d like to sample some of their syrup.  Since maple syrup is a well-loved staple in my kitchen and many of my baked goods feature it as a key sweetener,  I was delighted to accept their offer and eagerly awaited the package.

A few days later, I received this:

A bottle of their certified organic syrup, along with a maple-leaf shaped piece of maple candy!

Anyone who’s ever consumed real maple syrup can attest to its unique flavor–sweet, slightly smoky, with an appealing, earthy aroma.  Made from the sap of maple trees, it’s naturally rich in minerals (per volume, higher in calcium than dairy milk!). The syrup is available for purchase in three grades of A (light, medium and dark) and one of  B–each darker and more intensely flavored than the last. I was sent a bottle of grade B, an intense, soulful auburn that was so thick and deep it was nearly opaque.  As soon as I removed the cap, the maple perfume escaped to envelop the room with that distinctive scent. 

Now, I’ve enjoyed maple syrup for many years.  Like pretty much everyone raised in Quebec–the heart of Canada’s maple country–I consider myself a maple aficionado, if not an expert.  Maple syrup is ubiquitous in La Belle Province: you can find it on every checkered tablecloth in every greasy-spoon breakfast diner, cheerily lining the shelves in corner grocery stores, awaiting the call in every kitchen cupboard.  When I was in grade school, each spring our class would make an annual trek up north for “sugaring off” parties, where freshly tapped, warmed maple syrup was poured over vast expanses of pristine snow to create a kind of maple taffy that we kids scrambled to scoop up with plastic spoons.  I might even classify myself as a bit of a maple syrup snob, in fact, one who’d never even consider trying the artificially flavored stuff from that iconic slender-waisted bottle.

Still, despite my fine maple sensibilities, I’ve never really thought it essential to buy organic maple syrup.  For one thing, the price is usually, shall we say, immoderate.  In addition, I’ve always recalled a conversation I had with a student once in a sociology of food course I was teaching.  She mentioned that her family owned a local maple tree farm.  There was really no difference between organic and non-organic syrup, she explained, since most maple trees aren’t sprayed with pesticides anyway (unless infected by some vermin or another). I filed away that bit of information and continued to purchase my regular (non-organic) variety.

Well, let me tell you, that student got it wrong (luckily, she wasn’t writing a test at the time). Now that I’ve tasted the Coomb’s organic version, I’m not sure I can go back to my generic brand.  Their syrup is outstanding, with a rich, deep amber color and more intense maple flavor than I’ve ever tasted.  It’s perfectly sweet and subtly smoky, with a heightened maple essence that lingers gently on the palate, enduring like an unexpected compliment. 

Seriously, I may not be able to tolerate my old brand any more.  To heck with the price–I’ll just have to be more judicious in my use of it, I reckon.  Or else use a bit less and savor every drop more.  Or simply ignore the cost entirely (I suspect that a pawn shop may come into play at some point).  Seriously, it’s that good.

My first taste of the syrup was straight, poured onto the Lemony Almond Pancakes I wrote about a few days ago (I wanted to sample the delicacy in its pure, unadulterated state before combining it with other ingredients).  The flavors melded beautifully, the maple’s presence strong enough to match the zesty lemon while counterbalancing the slight sourness of it.  The HH practically asked to drink the stuff straight out of the bottle (but I wouldn’t let him, of course, as I was saving it for my subsequent kitchen experiments). He did manage to polish off the maple candy in one sitting, however–I got barely a nibble!

With such a winning flavor, I opted to design a cookie that would really showcase the unique taste that is “maple.”  I concocted these Maple Flax cookies (sorry, the two of you who are also on the ACD; these are NOT ACD-friendly–I created this recipe a couple of weeks ago).  They are naturally gluten free (and even flour-free, in fact).  In this case, the light, chewy texture was a natural outgrowth of my desire to minimize other ingredients  in order to allow the natural maple to shine through.  And you will most definitely taste it, with every chewy, sticky, sweet and maple-y bite.

Thanks again to everyone at Coombs Family Farms for allowing me to sample this extraordinary product.  Now my only lament is that I can’t find any more of it here in Toronto!

They’re not quite Irish, but since they contain oats, I can claim a Celtic connection, anyway. . . Happy St. Patrick’s Day, everyone!

P.S.  It’s time for another Sweet Freedom giveaway. . . stay tuned for details next post! :)

Maple Flax Cookies

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

 

Looking somewhat like oatmeal cookies, with a crunchy exterior and chewy center, these intesely maple-flavored treats will please everyone.  Whole flax seeds add bulk, while the oatmeal and flax meal both contribute heart-healthy soluble fiber.

© 2009 Diet, Dessert and Dogs

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

Last Year at This Time:   Katie’s Creamy Aspara-Dip

The Nerd Makes Good: A Double Ode to Okra*

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

 

* Or, Give Pods a Chance!

[Okra pods, in the raw]

I have a confession to make.  I haven’t told you all about this yet because, quite frankly, I was afraid you’d reject me.  Move that cursor elsewhere, and click.  At best, roll your eyes.  Maybe snort in disgust.  Maybe gag, even.

But I’ve decided it’s time.  I mean, really, what kind of lasting relationship can we have without full disclosure?  

So I’m just going to come out and say it:

I love okra.

I.

Love.

Okra. 

Are you running for the hills yet? 

Oh, I know what you’re thinking:  Okra?  That polygonal pod that’s a staple in gumbo, and mostly reviled? That much-maligned member of the marrow family (but cocoa is in that family, too!) that most people reject without so much as a nibble?  That pariah of the produce aisle that’s often referred to as gluey, viscous, slimy or mucilaginous–with seeds that remind you of those bowls of peeled grape “eyeballs” we all stuck our hands into at Halloween when we were kids?

Yep. That okra.

I adore okra’s long, lantern-shaped pods, the vibrant green skins with just a hint of fuzz and the wagon-wheel innards when you cut them across. I love the mild, slightly woodsy flavor and the pop of the seeds in your mouth.  I could eat okra every day, and never tire of it.

I think it’s heartbreaking that okra gets such a bad rap.  Okra is like the pimply nerd at school–the reject, the Carrie, the Napoleon Dynamite , the Ugly Betty.  The last kid to be chosen for the baseball team.  The scrawny kid on the beach who gets sand kicked in his face.  The pink-and-too-frilly kid who takes her dad to the prom. The computer geek nobody wants to date so then he quits high school and starts some computer company run from his parents garage and redeems himself by becoming the richest guy in America. . . oh, wait.  That would make him Bill Gates, wouldn’t it?  And then he’d actually be much sought after, wouldn’t he? Well, heck! To my mind, that IS okra!

[A bit of spice, a bit of bite, a bit of lemon zest: an endearing combination.]

I think we should give okra the accolades it deserves. Let’s nurture its low self-esteem. Let’s compliment its grassy hue and lovely symmetry, tug its cute little tail at the narrow end and make it blush.  Sure, it was born a green vegetable (already at a disadvantage compared to, say, watermelon).  And then there’s the goo factor.  But sometimes, with a recipe that takes our humble ingredient and pushes it to be its best, well, that little green lantern can really shine.  That’s what I wish for my buddy, okra.

In these recipes, okra is elevated to something that transcends its reputation. It’s like okra gussied up for a date.  Okra getting an A+ in physics. Okra at its best self–I know, like okra after taking one of Oprah’s “Be Your Best Self” weekends!  (Just imagine the introductions at that seminar, sort of like David Letterman’s ill-fated attempt at hosting the Oscars:  “Okra, meet Oprah.  Oprah, okra.”).

Besides, okra has much to offer us.  Described by WholeHealthMD as having a taste that “falls somewhere between that of eggplant and asparagus,” it’s a good source of Vitamin C and several minerals; and the seeds offer up protein in every pod, along with 4 grams of both soluble (known to help keep cholesterol levels in check) and insoluble (great for regularity) fiber in a one-cup (240 ml) serving.

[Still slightly al dente in this photo; cook a bit longer if you’re an okra neophyte.]

These are two of my favorite okra dishes, ones that we consume fairly regularly here in the DDD household.  The first is another adaptation from my dog-eared copy of Flip Shelton’s Green, a Moroccan Spiced Okra-Quinoa Pilaf.  I’ve made liberal changes to this one, including altering the base from rice to quinoa.  The spices are subtle with a barely detectable undertone of lemon zest in the mix.  Served sprinkled with chopped nuts, this pilaf is a meal in a bowl all on its own.

The second dish comes from one of my all-time favorite cookbooks, Indian Cooking Course by Manisha Kanani. Again, I’ve made a few alterations to the original, which asks you to dry-cook the okra on the stovetop; I’ve found that adding chopped tomatoes and allowing the tender pods to stew in the juices produces a more appealing taste and texture. Although a masala curry, this one isn’t the least bit spicy, yet is still rife with the flavors of tomato, cumin, coriander and fresh cilantro. It’s a perfect side dish for Indian food, of course, but we also enjoy this as an accompaniment to burgers or cooked grains. 

So go ahead, give okra a try!  Who knows? You may even like it.  And don’t worry, the secret will be safe with me.

Moroccan-Spiced Pilaf with Quinoa and Okra

adapted from Flip Shelton’s Green

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

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

Okra Masala

adapted from Indian Cooking Course by Manisha Kanani

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

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

© 2009 Diet, Dessert and Dogs

Please Standby

I’m going to be dashing around town for the next couple of days, doing cooking classes (short notice, but if you’re in the Toronto area, I’ll be at the Bayview/Sheppard Loblaws tonight at 7:00–would love to meet you!), and then my friend Babe is coming to town tomorrow, so I won’t have much time for cooking (except for other people, that is). 

When we were undergraduates, my friend Babe had a roster of what she called “permadates.”  These were straight guys who were no more than friends, but were willing to stand in whenever a male presence was required–at a work function, say, a family wedding or bar mitzvah, a school reunion, etc.  She’d call up the permadate and he was always happy to receive a free meal, free booze, and maybe some dancing in exchange for allowing Babe hang on to his rippled bicep and elbow for the evening.  A win-win!

I think the same concept extends to foods as well.  Don’t we all have our own favored dishes, the go-to recipes that we whip up when we need something that will impress, will look good and taste good–and which won’t expect any “favors” at the end of the evening?  These are the “permadishes,” the old standbys that never disappoint.

I’ve been relying a lot on “candida standbys”–simple foods that are compatible with the ACD–this week.  A lettuce wrap here, some baked tofu (without soy sauce, of course) there, here a roasted veggie, there a baked sweet potato, raw almonds and pumpkin seeds everywhere. 

Then I realized I’ve already got quite a few candida-friendly dishes right here on this blog–dishes that are already in my repertoire, but happen to be suitable for the ACD.  These are great for anyone who’s battling candida, but even more, for anyone who’s seeking a cleaner, less toxic, anti-inflammatory, immune-boosting diet as well. 

Until I cook again, I’ll leave you with some of these reliable favorites.  Nothing like a good permadish to get you through a busy week!

• Raw Almond-Veggie Pâté (omit miso if you’re sensitive)
• The Perfect Guacamole
• Cheela (Chickpea pancakes)
• Avocado Mayonnaise
• Lentil-Tomato Spaghetti Sauce (omit the spaghetti, of course!)
• Roasted Garlic and Pumpkinseed Pesto
• Balti Tofu and Chickpeas in a Thick Creamy Coconut Sauce
• Kitchari (an anti-candida stew)
• Quick and Easy Tofu Masala (omit mushrooms for ACD)
• Sweet Potato and Kasha Burgers (use non-fermented soy sauce, such as Bragg’s)
• Cauliflower, Parsnip and Bean Mash
• Kale and Avocado Salad
• Dandelion-Potato Salad (some diets permit potatoes in moderation)
• Spiced Cauliflower Soup
• Easy Millet and Red Pepper Pilaf
• Sweet Potato “Fries”

“Mum, how about considering us permadogs?  You know you can count on us.  And of course I always rely on my big sister to take good care of me, too.” 

“Aw, zip it, Chaser–you’re making me blush.”

A Bowl Lotta Love

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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.”]  

[Thanks to everyone who left such sweet comments and encouragement for the hellish week of marking!  (And I know I still owe some of you emails. . . coming soon!) Some of you who are students noted that you’d be doing as much work on the other side of the red pen. Whether students, parents, teachers or the lucky few whose only connection to academia is reading about it in the newspapers–hope you all survived the past crunch week or so of midterms, study week, or finals. Now get ready, ’cause there’s a lengthy return post ahead–on to the food!]

[Base of rice and buckwheat; sautéed rapini and chard with onions and garlic; tahini-miso sauce; sprinkled with hemp seeds.]

I’m sure we’ve all met her (or perhaps we are her?): that woman who’s incredibly competent at dispensing affection, comfort, nurturing or support–yet seems to ignore her own emotional needs and physical well-being.

Well, I admit it, I’m as guilty as the next gal.  Ten days away from the DDD home base had me reflecting often on this whole notion of self-love.  Actually, that was only one among a plethora of topics on which I mused during the hiatus, which included (but was not limited to) the following: 

• how much I miss blogging when I’m away.  I was struck by a true sense of void during this time, and it astounded me. Honestly, who are “they” who post studies about the Internet and  prophecies of doom regarding how it diminishes social skills or limits interactions with other people? Seriously.  In some cases, I’m in contact with blog buddies more often than my “in-person” friends (some of whom live only five minutes away).  Don’t let anyone tell you that the society of bloggers isn’t a bona fide community of lively, vibrant, and very much interactive people–all of you!
• how many different ways one can answer the same exam question (more than you might think, but not quite as many as the meaning of life, the universe and everything).
• how to create a tasty, grain-free breakfast pancake. I wanted something that didn’t require refined, or even whole-grain, flour–and I found it!  (more on that anon).
• how this &%$!!?* winter refuses to retreat, even though it’s March already and why are you still hanging around, Mr. Jack Frost, can’t you tell you’re not welcome anymore and nobody wants you here, so just go away and don’t come back, ya big bully!
• how, with the economy as bad as it is, I’m hoping the HH and I might still save for our dream home (okay, I’d be willing to cut some of the frills and just be happy with a daydream home).  And while we’re both incredibly lucky to still be gainfully employed, on the topic of saving money and stretching a dollar, I’ve been mightily inspired by the frugal and fantastic Melody over at MeloMeals.
• why, once again, I have been willing to risk my health, well-being and future for the evil (and truly, ephemeral) charms of that sepia seductress, chocolate.

[Oat groats and amaranth base; grilled eggplant and grilled marinated tofu; broccoli, avocado and green onion; orange-fig sauce.]

Yes, folks, it’s time to focus on the “diet” portion of this blog yet again. 

When I first began to ponder how I’d spend my break from the college, I considered traveling to a new locale, attending a retreat, picking up old hobbies like sewing or knitting–but it never occurred to me I’d get sick instead.  Then, at my annual checkup last week, I discovered that my old candida afflction has reared its yeasty head yet again, and this time, with a potency that could rival the combined superpowers of the X-Men.  

I’ve decided that in order to rid myself of this recurring problem once and for all, I’ll need to return to the anti-candida diet (ACD).  I’ll be facing a highly restrictive diet and a few detoxes or cleanses along the way (no wonder I’ve been avoiding it).  But I’ve had it with the persistent cycle of diet, dessert and destruction (you thought I was going to say “dogs,” didn’t you? heh heh!). To paraphrase that seminal queen of weight loss, Susan Powter, “the insanity must stop!” (And what the heck ever happened to her, anyway?). 

I’m going on an anti-candida diet so I can be healthy.  So I can move more easily, and feel comfortable in my own body.  So I can express a little more self-love and self-care through my diet and lifestyle. (Anyone familiar with Sally’s fabulous blog already knows what I mean by this:  treating my body, mind and spirit with the kindness, reverence, and care it deserves.)  So I can enjoy a social life without being fixated on food. Oh, and so I can lose 40 pounds by my highschool reunion this May. **

My last “true” candida cleanse occurred nine years ago, and in the interim, my eating habits have slowly reverted to those that got me in trouble in the first place (chocolate too often; sweets too often; wine too often). After reading the diet on  this site (which is slightly less ascetic than the regimen I followed before), I think it’s doable (the only recommendation with which I disagree is to use aspartame or aseulfame, so I’ll just omit those).

To those of you who’ve been reading for a while, I understand if you’re skeptical, and I apologize.  After all, I’ve tried more than a few times to cut chocolate and sugar from my life.  Well, I’ve learned it’s never a great idea to publicly declare such a complete lifestyle overhaul on the blog, because later on, if you don’t meet your lofty goal, your initial vow is indelibly there for all the internet to see. With that in mind, I’ll restrict my candida commentary to the Progress Tracker page (may as well give it a new use, as I long ago stopped recording my weight over there).

And since I’ve already done a bit of baking over the past couple of weeks, I can intersperse the spartan dishes with more interesting fare.  If I play my screens right, you folks will barely notice a difference.

[Rice and brown lentil base; spinach leaves and steamed sweet potato wedges with chopped green onions; topped with almond-curry sauce.]

The first step is to prepare the system with a week or two of clean, whole-foods eating that doesn’t worry about yeast or fermentation (yeast and fermented foods will be cleared out next).   Rice or noodle bowls are a great place to start.

[Barley and amaranth base; grilled red pepper strips and onions; steamed broccoli; sprinkling of cashews and sunflower seeds; topped with tahini-miso sauce.]

Meals-in-a-bowl like these have become very popular at health-food restaurants and stores around North America.  There’s a local haunt that serves an amazing bowl called, appropriately, “The Mish-Mash Bowl.” Every meal contains either brown rice or quinoa, topped with your choice of four toppings from three categories (protein, veggies, or good fats), then drizzled with your choice of one or two dressings.

My own variation on the Mish Mash is a quartet of at least one healthy grain plus a protein, healthy fat, and complex carbohydrate (ie, veggies).  I was amazed at how satisfying–and how filling–a clean, healthy bowl can be.  The marriage of fresh, colorful veggies with chewy grains and the crunch of nuts or seeds is entirely enchanting (almost as enchanting as that vixen, chocolate–though in a different way, of course).

In putting these together, what I discovered rather quickly is that “the sauce makes the bowl.” A grain bowl sans effective topping is sort of like a perfect outfit without the right shoes or accessories–it may be good quality, it may be tailored , it may even sport a designer label, but without the proper accoutrements, it’s just a length of beige, beige, beige. 

With a winning sauce, however, these bowls are stellar; they’re delectable; they evoke impatient yearning; they’re Zagat-worthy.  And, much like those lines of toddlers’ clothing that allow the kids to dress themselves by choosing one top and one pre-coordinated bottom, they’re fun to mix and match, just to see what comes up.  

The combinations here are simply starting points to get you going; play around with different grains, legumes, nuts, seeds, veggies, and sauces.  Use these sauces with any combination you please, or go with my mixes–either way, you’ll be treating yourself with love.   

**I asked this question entirely tongue in cheek–so please, no need to send me emails detailing how unhealthy a 40-pound weight loss in 8 weeks would be!  I have no intention of actually losing that much.  Besides, at the rate I’ve been going this past year, a FOUR pound loss by May would be nothing short of miraculous.

Tahini-Miso Sauce

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

Almond and Curry Sauce 

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

Orange Fig Sauce

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

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

© 2009 Diet, Dessert and Dogs

PS, I Love You: V-Day Dinner 2009

DIET, DESSERT AND DOGS HAS MOVED!

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As always, thanks for reading.  I look forward to hearing from you on the new site.

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

 

[Dig that romantic lighting in this photo!]

I have a new love, and it’s not the HH.

(“What?  Mum, you’re not getting a divorce, are you?  Because who’s going to walk us in the morning if Dad is gone??“).  Now, before I go and scare The Girls, I should specify that I’m not referring to a human object of my affection. I’m talking about a new food-related amore: celeri rémoulade.  (“Phew! Mum, you really shouldn’t scare us that way. We’re very sensitive, you know.”)

Let me backtrack a bit and explain.  Even though the HH and I do celebrate Valentine’s Day, for the past few years we’ve done so a day or two after the fact, in order to avoid the  too-crowded-too-expensive-too-mushy restaurant crowds who seem to roll out like fog off a San Francisco pier all on that one day. Last year (the first V-day to occur after I started writing this blog), I broke all previous records and assembled a multi-course, ultra-extravagant, über-romantic and oh-so-dirty dinner (no, no, no, that would have scared the dogs even more than a breakup! We’d never offend their delicate sensibilities that way. I meant “dirty” as in, “generating a lot of dirty dishes,” silly!).  I vowed that this year, we’d move to the other end of the spectrum, with a simple,  quick, yet equally delectable meal. (“Thanks, Mum.  That divorce scare was more than enough for one day.”)

I’d actually chosen the appetizer over a month ago, after reading about celeri rémoulade on Molly’s blog.  Her description was so alluring–rapturous, almost–citing the “clean, fragrant crunch of celery root, and the alchemy of mayonnaise and Dijon mustard. . . . somewhat rich [with a] flavor [that’s] light, bright, even hungry-making, a perfect start to a meal,” that I knew I had to try it out. The only glitch, of course, is that traditionally, the dish contains copious amounts of both mayonnaise and yogurt (the vegan versions of which are a tad too processed for my liking). Never mind; I decided to deal with that later. 

For the main course, I considered a recipe for Tempeh Stroganoff I’d found in an old (October 2007!) issue of Vegetarian Times. 

[11:32 AM.  Ricki and the HH sit at the kitchen table, sipping tea and nibbling on muffins.  The Girls lie on the carpet in front of the fireplace, Chaser sprawled with her belly facing the fire, while Else lies curled in a ball.]

Ricki:  How about this tempeh stroganoff from Vegetarian Times?

HH:  No.

Ricki: But it sounds delicious! And it’s even gluten-fr–

HH: Uh-uh.  No.  Nada. No way.  Nein. [As if to remind Ricki of a forgotten promise]: No tofu.

Ricki: But it’s not tofu.  It’s tempeh. 

HH: Tempeh, tofu–same difference.  No soy products.

Ricki:  [pouting] Well, but, this is what I want for dinner!

HH: Okay, fine. I’ll make a steak and have the stroganoff as a side dish. 

Ricki: That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .

Okay, I didn’t really say that.  But I did think it.  Here’s what I did say:

Ricki: Well, in that case, I think I’ll make it with these fabulous tempeh meatless balls that I read about on Happyveganface.

HH: Still not eating it.

Me:  That’s fine, HH.  But just because you’re cooking your own steak doesn’t mean you don’t have to help me make the stroganoff.

HH:  Okay. 

Ricki:  That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .

We figured we could whip up the stroganoff in under an hour (bake the meatballs while I made the sauce; julienne the celery root while the stroganoff simmered), having time to leisurely prepare the meal ensemble while listening to some Rodrigo, exchange good-natured banter, toss cashews to The Girls and sip our favorite bargain basement champagne, sort of like we used to do in the early days of our relationship. We’d have the early part of the day to relax in our jammies, peruse the newspaper, play with The Girls, check favorite blogs, and so on.  Perfect!

After a chillaxing day (browsing the paper, taking The Girls for a trail-walk, visiting the workout club–how ya doin’, burly guy with the black knee socks?  Nice to see you again, septuagenarian couple with the matching T-shirts!  Nice day, isn’t it, bleached blonde with the flirty giggle!), we finally turned to dinner. 

Perhaps I should have planned this “easy peasy” meal just a tad more carefully.  (Of course, by the time I got round to cooking, I was semi sloshed on Segura Viudas, which may have contributed to my somewhat inefficient kitchen artistry–but still).  

First, I discovered that the cashews (the main ingredient in the homemade sour cream) required an hour’s soaking, which set our prep time back by an hour.  No problem: I’d whir together some homemade vegan mayonnaise (I used the recipe in Cozy Inside, but this one sounds just as good) and whip up the meatballs while the nuts soaked. Then, I’d quickly prep the sour cream and throw together the stroganoff while the HH grilled his steak.  We’d be done and ready to dig in by 7:00 PM at the latest.

[7:00 PM. Having forgotten about the initial chopping and sautéing involved, Ricki is still mixing ingredients for the meatballs.  Sounds of rumbling tummies can be heard in the background.]

HH:  So, um, what’s our ETA for dinner?

Ricki: Well, I’ll just pop these meatballs in the oven–I couldn’t bear to fry them–and then make the mayo and sour cream, and then I can whip up the stroganoff, and then the celeri rémoulade, oh, and then I guess we should think about dessert–

HH:  I thought this was going to be a quick and easy dinner.

Ricki [pouting]:  Well, now, I suppose it HAS been easy for YOU, hasn’t it, Mr. Lazypants?  I mean, I’VE done all the work so far, I’m standing here covered in onion juice and flour and cashew crumbs, and YOU’VE been sittng there all day reading the paper and playing with the dogs, sipping your champagne, now, haven’t you??  Well, I wouldn’t be complaining right about now if I were you, mister, you’d better watch yourself, or else—

HH:  Um, well, I’m actually happy to help.  Just tell me what to chop.  Oh, and here’s your Valentine’s Day present [brandishing chocolate].

Me:  Oh, that’s why I love you, sweetheart!  Happy Valentine’s Day! Kiss kiss squeeze squeeze hug hug. . .

Ultimately, we didn’t sit down at the table until well after 8:00 PM (have you ever julienned a celery root by hand??? Insanity, I tell you–sheer insanity).  But the results were well worth it.  The celeri rémoulade was, as Molly promised, fresh, crisp, light, and entirely irresistible.  I really did fall in love, and ate two servings before even thinking about my stroganoff.

The main course, too, offered a winning combination of succulent, filling meatless balls atop a plate of velvety, herbaceous sauce. It practically hummed its smooth melody of rich, sour cream and savory, toothsome mushrooms.

It may have been more complex than anticipated, and it may have taken six times as long as anticipated, and it may have been cobbled together from seven different recipes intended for seven other purposes. . . but this meal was remarkable all the same. 

After all, who ever said the road to true love was an easy one?

In case you’d like to reproduce the meal yourself (if you happen to have three and a half hours to spare some weekend), here’s how I assembled it.

And since celery root is available in Ontario in February, this post is my submission to Maninas’s event, Eating with the Seasons, for February. 

Vegan Celeri Rémoulade

adapted from Orangette

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

Meatball Stroganoff (GF option)

based on a recipe in Vegetarian Times, October 2007

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

 

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

 

 Last Year at this Time

: Juicy Cuisine and Crunchy Granola

© 2009 Diet, Dessert and Dogs

Sweet Potato for My Sweetheart: Spiked Sweet Potato Truffles or Truffle Cups

[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.”]  

Are you looking forward to V-Day next week?  Seems most people either love it or hate it.  Being from the “never too much schmaltz” school of romance, I love Valentine’s Day.  Even during all those years before I met the HH, I’d always endeavor to celebrate somehow.  I’d send cards to my friends or my sisters.  I’d invite a gal pal for dinner so we could sip Shiraz together and muse about how few good men there were out there.  One year, I think I even bought myself roses (must have been my “I am woman, hear me roar” phase).

Last year, I composed a fairly elaborate (and, as I recall, extremely disorderly) meal for the HH and me.  Given my frenetic schedule these days working on the book (the Index is done!  The book has officially moved from the “writing” to the “production” stage! Whoo!), I assumed I’d have no time to repeat last year’s amorous performance (I meant preparing the meal, silly!  You crazy romantics, you!). But then I saw Susan’s post about this year’s Vegetable Love contest, and how could I resist?  (Not that I find Fatfree Vegan Kitchen’s charms any more alluring than those of the HH, you understand). 

The contest asks you to create a romantic dish using one or more vegetables of your choice.  Last year, I came up with a Vegan Molten Chocolate Cake recipe using puréed zucchini and spinach.  I loved the taste of the cakes, but the molten filling was temperamental–sometimes it formed a lovely, floating cloud of lava in the center of the cake, as it was supposed to do; other times, the filling got sucked up by the batter and all that remained was a tiny disk of tar-like chocolate at its core.  You’d think I’d give up on sweets with veggies in them.  But no. . .

As I’m sure I’ve mentioned before, sweet potatoes are my favorite vegetable.  I love sweet potatoes in just about anything (or, as I’ve seen the phrase skipping around the blogosphere lately, I lurrrve sweet potatoes).  When I was on the anti-candida diet several years ago, sweet potatoes became my favorite veggie (and my favorite brekkie).  They’re a healthy vegetable.  They’re orange.  They’re sweet.  And their name sounds like a term of endearment:  “Oh, why so coy, my little Sweet Potato?  Come on over here and let me help you out of that peel.”  Why not use them as the basis for a sweet filling in a Valentine’s Day truffle, then?

This year’s recipe really should have made it into the cookbook–it’s that good.  What you’ll end up with is an insanely creamy, smooth, rich-tasting truffle filling,  vibrantly orange and steeped in citrus flavor. In fact, no one would ever guess it contained one of the world’s healthiest roots.  I fed 0ne of these beauties to the HH, and he literally licked his fingers clean, enthusing, “This tastes exactly like a really fine quality, high-end chocolate!”  This from a guy who’d normally consume chocolates with cream, butter and white sugar.  “There is no trace of sweet potato flavor in these,” he went on. “All you taste is the orange” (enhanced with a splash of Cointreau–though you can use orange juice if you prefer alcohol-free confections). 

Even if you’re not into chocolates, the filling on its own makes a fabulous, versatile frosting.  Rich and fluffy, sweetened with agave and boasting the added fiber of the sweet potato, I’m guessing that the total GI (glycemic index) of this  frosting is fairly low and could be used successfully by those on a variety of restricted diets. (See instructions in the Variation, below).

I’ll definitely be making these again for V-Day (the half-batch I concocted is already long gone). Even if you don’t celebrate the Big V, it’s worth making a batch of these.  Give yourself a little gift of Vegetable Love this year.

This is my submission to Susan’s contest.  You have until tomorrow at midnight to enter if you’re so inclined!

Spiked Sweet Potato Truffles or Truffle Cups

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

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

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

© 2009 Diet, Dessert and Dogs