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.” 

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As always, thanks for reading.  Hope to see 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 on this blog than you do.”

In my short stint as a raw foodist (very different from an “in-the-raw” foodist, which, for obvious reasons, I’d never do) I was determined to try out every variation of living foods imaginable.  This meant foods I’d otherwise probably never eat, such as raw fennel (basically just don’t like it); raw cashews (okay, but too bland on their own for my taste); raw cacao nibs (not bad when ground up and incorporated into some form of dessert); and raw sushi. 

What?  Sushi is already raw, you say?  Ah, but I’m not talking about fish.  Rather, I’m talking about fish-y, or fish-like, sushi, composed of raw nuts and veggies.  And waaaay better than slimy, slippery, dead tuna!

This recipe pairs almonds and sundried tomatoes for a magical synergy that results in a filling reminiscent of saltwater and salmon without actually being salmon (or John Malkovich, for that matter).  You enjoy the essence of the sea without having to eat any fish!  How cool is that?

I have to admit, however, that I might never have ventured to try this particular dish if not for my beloved, the carnivorous HH. In fact, before we met over a decade ago, nary a nibble of sushi in any form had passed my lips.  I had steadfastly refused to join all my friends when, throughout the late 1980s and 1990s, sushi reigned supreme as the Favorite Form of Yuppie Sustenance (and I suspect that, even today, it would attain runner-up status, at least).  You see, I’ve seen raw fish; my dad used to bring home a whole fish occasionally from his butcher shop, and my mom always refused to touch it.  Me? Eat raw fish?  No, thanks. 

In Toronto, you can find a sushi bar on almost every corner of the downtown core, plus most streets in the suburbs (that’s almost as many sushi restaurants as there are donut shops!). For years, whenever I planned to meet a girlfriend for drinks after work, join colleagues for a quick bite after class, or share a dinner with my book club, mine would be the lone voice demurring across a vast sea of sushi. 

And then, the HH invited me to lunch.  Well, technically, he invited me to lunch, again. One of the more pleasant aspects of my particular work schedule is that I have the freedom to run errands, do laundry, or anything else during the afternoon and work all evening instead, if I choose.  Once a week, I exercise that freedom to meet the HH for lunch.  It’s our way of keeping the romance alive getting our 5 to 10 a day escaping the “kids” checking in and staying connected with each other. 

One particular day, after much pleading and cajoling, he finally convinced me to join him at his favorite sushi restaurant.  

“They’re bound to have vegetables, right?” he theorized.  I had to agree. “And they’ve definitely got rice.” So far, so good.  “Well, I’m sure they know how to roll it in a nori sheet, so I bet they can put together some vegetarian sushi for you.”  How could I object?

I’ve been thanking him ever since. When I explained what I wanted to the shop’s petite hostess, she cocked her head, smiled and nodded, then returned a moment later proffering a  platter of nori rolls, futo maki and hand rolls filled with various combinations of carrot, cucumber, umebosi plum, buttery avocado, and daikon.  In addition to being visually impressive–each unique spiral mosaic of orange, green, and creamy white a testament to the chef’s culinary artistry–the rolls also served up that classic melding of sweet, salty and umami, which, when accompanied by pickled ginger and fiery hot wasabi, was enough to hook me for life. How, I wondered, had I ever allowed myself to miss out on such an indulgence before then? 

 I still love vegetarian sushi, and these days, the HH and I eat it exclusively at our weekly lunch date.  Still, there are times when I’m snowed under with marking, or the HH has been summoned to an unexpected conference call, and we defer until the following week.  On those occasions, I try to make this raw version instead.  Completely grain-free, it nevertheless contains a similar satisfying blend of flavors and textures to the real thing.  And the inclusion of ground nuts here actually renders this version almost as protein-packed as its fishy predecessor. Like all sea vegetables, the nori is replete with minerals, particularly iodine, necessary for proper thyroid functioning.  It also provides Vitamin K, essential for healthy blood.

And, best of all, it’s completely fish free. 

Given that these darlings are uber-healthy, I thought they’d be a perfect contribution to Cate at SweetnicksARF/5-A-Day weekly event.  You can check out the roundup every Tuesday.

Raw Nori Rolls

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

I got this recipe from a raw foods class that I took a few years ago. The rolls require a little planning in order to prepare the nuts and sundried tomatoes, but once those iare ready, the remainder of the dish comes together quickly.  These are best served soon after they’re made.

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