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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
PS, I Love You: V-Day Dinner 2009
February 18, 2009
DIET, DESSERT AND DOGS HAS MOVED!
If you’re reading this, you’ve landed on the old site. Please visit the shiny new Diet, Dessert and Dogs by clicking here.
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
Of Pods and Poetry: Arame and Edamame Salad
February 15, 2009
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.”]
Full disclosure: even if I hated seaweed and loathed green soybeans, I would still have tasted this salad based on the poetry of its name alone. I mean, how can you pass up such alliteration, such euphony, such gastronomic lyricism?
Just listen to it: AH-ra-may. EEE-da-MAH-may. “Arame” brings to mind “aria.” And “Edamame” –well, “edamame” just makes me want to break out into song: “How I love ya, how I love ya, my EEE-da-MAH-MAYYEEE. . . .”
When I think of poetry, most of the time I think of how much I abhorred it in university (mostly because I could never understand it). Even when I went on a poetry bender at the suggestion of my crush-cum-mentor, Dr. D, I never quite “got” it. Let’s see; here’s my experience with poetry, in a nutshell: T.S. Eliot’s “Love Song of J Alfred Prufrock” –I did dare, I did dare, but it just would not sing to me; Wallace Stevens’s “Sunday Morning,”–say what? WHO is the mother of beauty? (Just too creepy); Ezra Pound’s “In a Station of the Metro“–I was haunted by apparitions in every crowd for months; ee cummings’s “in-just”–it was spring and the world was mud-luscious, but the poems just weren’t; Sylvia Plath’s “Daddy“–I felt the need to throw away my black telephone; William Carlos Williams’s “The Red Wheelbarrow“–(because so much depends on a red poet–no, make that red poet’s society–no; oh, whatever. Who cares?)
In the end, I felt as if I’d read thousands of miles of poetry and all I got was a lousy T-shirt.
One form of verse that always did intrigue me, though, was haiku (you were wondering how all this related to the recipe, weren’t you? And here we are: both Japanese-themed!). I’m sure you’re familiar with the stuff–a specific set of three metered lines, first seven syllables, then five, then another seven. What’s great about haiku is that pretty much anyone can do it.
Here are some examples to give you an idea:
Poetry scares me.
Once, I tried to understand.
Alas! What a waste.
Or this:
Winter is cold, long.
Snow falls, so soft and so white.
Must I suffer so?
Or how about:
Elsie sleeps sweetly.
Chaser is a crazy girl.
Sit! Stay! Be like her!
In fact, the HH informs me that even he composed in this form of verse once, in grade school. Here’s his masterpiece:
He comes off the ride.
As the fair whirls round his head,
His dinner comes up.
Ah, yes, HH, The Sensitive Artiste.
More than anything else, I think that haiku makes poetry easy and accessible.
Well, think of this salad as the haiku of Japanese food, if you like–making seaweed accessible to all (or “sea vegetables,” if you prefer the more literary term). If you’ve ever wondered about kombu, nori, wakame, dulse, or any of those others but have been afraid to try them, this seaweed salad is for you. In fact, it’s already been taste-tested (and mightily approved) by hundreds of thousands of others, since I modeled this recipe on the extremely popular salad of the same name sold at Planet Organic stores. Except at Planet Organic, it sells for something like $6.99 per 100 grams ($31.73 a pound), which means you pay approximately $17.42 for two tablespoons (okay, I’m exaggerating–but just a little). Clearly, my version is infinitely preferable.
The salad is incredibly simple to prepare, with just arame (a fairly mild seaweed that looks sort of like black spaghetti) and edamame (green soy beans) as the major ingredients. Toss these with a rice vinegar/sesame oil dressing and some lightly toasted sesame seeds, and you’ve got yourself a delectable dish that perfectly combines sweet (the beans), salty (the tamari) and even umami (the seaweed). The bonus is a great source of protein and Vitamin C from the edamame, plus some much-needed trace minerals (and a few major ones, too) from the seaweed.
The soy and seaweed
Are in perfect harmony.
You will love this dish.
Arame and Edamame Salad
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
© 2009 Diet, Dessert and Dogs
Raw Imitation “Fried Rice”*
December 5, 2008
DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT US AT THE SHINY NEW HOME OF DDD, BY CLICKING HERE.
* Or, “Nothing Like Fried Rice, Really, But Still One Darned Tasty Cauliflower Salad”
[Sorry about the blur. I may need to return to my old point-and-shoot until I finally read that new camera manual!]
For those of us fascinated by the topic of food, December is more or less highjacked by baking projects. Cookies for the cookie exchange. Bars and squares for the gift tins. Cakes for the pot lucks. Croquembouche for the neighbourhood party.
Taken to its syllogistic conclusion, the state of affairs in which many of us find ourselves this month would go something like this:
Major Premise: December is filled with many types of baking.
Minor Premise: All types of baking require taste-testing.
Conclusion: Therefore, December is filled with all types of taste–testing sampling quality control eating–something like 4,287 different sweets, types of chocolate, candy, cookies, fudge, frosting, glazed nuts, trifles, truffles, cakes and pies–thereby creating a massive spike in caloric intake for the month, which will lead to outright neglect of all other food groups and the overindulgence of rich, alcoholic and chocolate-based comestibles during the next four weeks or so, to the inevitable result of chocolate overload and the proverbial 7 pound weight gain over the holiday period. *
Well, given my own propensity to binge on sweets and carbs over the holidays, I thought I’d take some advice I heard dispensed by a dietician on a local CBC radio show the other day about “How Not to Gain Weight Over the Holidays.”
Get a load of this: the dietician (who shall remain nameless–she probaby wouldn’t want you to know her name after this advice, anyway, but mostly because I can’t actually remember her name) said something to the effect of, “Well, I know that people are always told to eat a meal before going to a party to avoid overindulging, but I find that people will overindulge anyway. And then they’ve basically eaten two meals, which is really not so good. So what I suggest is, if you do eat a bit too much at a party, then–and I’d never suggest that you do this on a regular basis–but then you can just skip a meal or two the next day to compensate. If you follow this plan over the holidays, you shouldn’t really gain any weight.”
Hallellujah! In a nutshell, here’s December: Pig out. Fast. Pig out. Fast. Pig out. Fast. Pig Out. Cut back a wee bit. Pig out. Fast. Drink champagne and kiss a bunch of strangers.
Truly, I don’t think this plan is very wise, but I’m going to adapt it to my own needs, anyway. During this festive period when I’m more likely to succumb to the siren call of chocolate, I’ve decided to deliberately make the rest of my meals as clean, simple, and vegetable-based as possible. To wit, Raw Imitation Fried Rice.
I came across this recipe a while ago and then, a few days later, happened upon this version by Veggie Delight. Since the dish is raw, it’s much easier to digest than a cooked meal, and won’t tax the digestive system the way heavier, fatter meals can. It’s also mostly vegetables with a hint of dressing, which provided me with yet another novel way to incorporate cauliflower, a vegetable I’m otherwise indifferent about, into my diet.
The salad is crunchy and even a bit juicy, with a hint of toasted sesame and just enough saltiness from the tamari to provide a satisfying contrast to the neutral cauliflower. It’s incredibly easy to make and comes together very quickly courtesy of the processor. I thoroughly enjoyed it and could even feel virtuous as I chomped away.
And it’s the perfect light meal to help you detox between all those tastings of baked goods and treats.
*Okay, so it’s not technically a syllogism. And the conclusion is drawn from the predicate of the premise rather than the subject (totally illogical). And (well, according to Giz, anyway) the average weight gain is only 1.5 pounds over the holidays. As if.
Raw Imitation Fried Rice (aka Cauliflower Salad)
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Asian-inspired flavors meet light and refreshing salad in this mock fried rice dish. Makes a great side salad or raw main. And a sneaky way to include cauliflower!
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
“Yes, it really is the pits, Mum. It’s also very difficult to lick all the crumbs off the floor with this thing on my head.”
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Last year at this time: Dog Day: How Elsie Got Named
Last Minute Thanksgiving Ideas
November 26, 2008
I had intended a lovely post today, in honor of the upcoming Thanksgiving long weekend to the south of us. But time constraints (read: massive, unwieldly pile of essays and assignments to mark) have prevented me from following through. So I’ll just have to wait till the next batch of holidays in December to post about some new, frost-and-snow inspired, treats.
Instead, I thought I’d pull together a few recipes from previous posts that are suitably festive for a holiday table, or the breakfast table the following day (I’ve also got a few detox recipes on the blog–I’ll let you seek those out yourselves, as required). Most of these are fairly quick to make as well, as long as you’ve got the ingredients on hand.
Hope everyone enjoys some togetherness with friends and family, great food, and a bit of time to relax and play.
See you after the holiday!
“Mum, will Elsie be able to play again after the holiday? I mean, it’s just so boring with her out of commission. . . ”
Main Meal Dishes:
- Portobello Steaks
- Nutroast Extraordinaire
- Sweet Potato and Kasha Burgers (can be baked as a loaf)
Side Dishes:
- Cranberry Preserves
- Quinoa, Sweet Potato and Black Bean Bites
- Brussels Sprouts Even My Honey Will Eat
- Sweet Potato and Ginger Salad
- Cauliflower, Parsnip and Bean Mash
- Quinoa, Roasted Beet and Walnut Salad
- Sweet Potato and Carrot Casserole
- Sweet Potato-Cranberry Hash
Desserts:
- Chocolate Pecan Pie
- Holiday Bundt Apple Cake
- Butter Tarts
- Butterscotch Mousse Pie
- Decadent Chocolate Pâté
Breakfast Dishes:
- Raspberry Coconut Coffee Cake (what? Not everyone eats cake for breakfast?)
- French Toast Soufflé with Summer Berries
- Plum-Topped Cornmeal Cake
- Sweet Potato-Cranberry Scones
- Baked Oats
- Earth Bowl Breakfast
- The Best Home Fries Ever
Blast from the Past: Barley-Hazelnut Salad
September 29, 2008
DIET, DESSERT AND DOGS HAS MOVED! PLEASE VISIT THE NEW SITE BY CLICKING HERE.
As someone who considers herself an unabashed fan (and follower) of popular culture, I love trend-watching (and also soap opera-watching, and celebrity-watching, and style-watching. . . plus reading trashy magazines at the supermarket checkout line. . . I could go on, but really, haven’t I embarassed myself enough for one day?)
Over the years, I’ve noticed that trends in food, much like trends in fashion or architecture or music, tend to be cyclical. Something new makes a splash on the scene, there’s a frenzied public reaction, and everyone rushes to snap up the boots or to hang the accent mirrors or to buy the CDs from the stores. Eventually, the trend fades like a tan in winter and is forgotten. . . just long enough for everyone to discard any traces of trend-related goods they may own (though I could never bring myself to part with those hand-embroidered Lee overalls from my highschool days, even though they’d barely cover my kneecaps today).
About 20 years after it first appeared, said craze resurfaces as if it’s now been discovered for the first time (to wit, iceberg lettuce. I mean, was it even good the first time? And then there are bell bottoms–which have seen more than one resurrection, in fact. And Supertramp. Oh, and Rachel’s hair on Friends. Is it just me, or isn’t that simply a revamped 1970s shag haircut?). Only problem is, this new iteration, bearing enough resemblance to the original so you know it’s basically the same concept, also exhibits just enough variation from the prototype so you’re forced to purchase it anew if you wish to hop back on the bandwagon (so those original bell bottoms you lovingly preserved in tissue paper? Sorry, now they’re just slightly too wide at the base, and slightly too low at the hip to be “fashionable” today).
So it goes with gastronomy, as well. I am (barely) old enough to remember the first wave of hippie food that gained popularity. The trend, I believe, started in the 1970s and continued through the 1980s. It was the era of Jane Fonda touting wheat germ in hamburgers (and lots of aerobic exercise), and the inception of the Moosewood restaurant and (then) curly-haired Mollie Katzen as its main proprietor and artist-in-residence. And the Seventies was when Frances Moore Lappe first publshed Diet for a Small Planet, of course. In those days, an overabundance of grey-hued, homemade tofu and crunchy granola gave “health food” and veganism a bad rap. Today, thankfully, the new wave of “healthy” foods can be both good for you and good-tasting.
Luckily for me, I’ve always loved the taste of healthy foods, whether in vogue or not. (Of course, that’s not to say that I didn’t also love the taste of incredibly UNhealthy foods, which, if you’ve ever read this blog before, you already know). Still, I hold fond memories of living in my first bachelor apartment (basically, a glorified closet with a bathroom on one end) as a grad student. A step up from most bachelor pads, it boasted a “kitchen” (the wall that had the sink and counter affixed to it) as well as a “bedroom” (the wall that had the window cut into it), separated by a waist-high partition that jutted halfway across the room. Remember Mary’s original pad in The Mary Tyler Moore Show, and how she had a semblance of space from the kitchen counter off to the side, with that lovely, bright central area flooded with light from the floor-to-ceiling window, the area that featured a hide-a-bed sofa? Well, my place was nothing like that.
One of the first things I did living on my own was attempt to expand my culinary repertoire by branching into “health” foods. My main motivation at the time was purely pecuniary, but I now realize that my choices introduced me to vegan foods as well. In those days, single and sans wheels, I was happy to tote along a “granny cart” (basically a steel basket on wheels), haul it onto the city bus, and travel an hour each way for my weekly pilgrimmage to the one bulk store in the city.
Once there, I faced dozens of plastic bins, brimming with dried beans in varied shades of grey, white, brown, and green; nubby grains ranging in size from pinpoint to pencil eraser (with strange names like quinoa, teff, or amaranth); exotic flours from carob or fava beans, which I’d only just encountered; and assorted candies, soup mixes, dog biscuits, nuts and seeds–well, I could easily browse for a couple more hours before picking and choosing my purchases (not to imply that I ate dog biscuits in those days, or anything–just that they were there, laying the mental foundation for my current forays to the local bulk store, in which The Girls and their appetites always figure prominently).
This salad is from one of the first cookbooks I bought, called Horn of the Moon. As you can probably tell from the title, it was a “health foodie” book. Most of the recipes reflect its early origins: falafel, lentil burgers, tofu stuffed mushrooms. Maybe it was nostalgia for those first heady days living entirely on my own; maybe it was a need for something simple, hearty, and evocative of fall; maybe it was my way to reintroduce an earlier trend; in any case, I had a craving for this salad last week and promptly pulled out my worn copy and prepped a batch.
And while the HH found this too “plain” (seems his 2008-era palate, now accustomed to cilantro, garam masala, mysterious fiery jalapenos and the like, has rejected such rudimentary gustatory pleasures), I still loved this dish. With its chewy buds of beige-hued barley and oats, and sweet, toasty crunch of hazelnuts or crunchy bits of carrot and celery, this salad offered up a welcome mouthful of memory, warm and tingly, and a perfect way to reminisce about the past.
Barley-Hazelnut Salad
from Horn of the Moon cookbook
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
An unpretentious, hearty salad that’s straightforward and unambiguous in its nutritional offering. It’s easy to eat a large serving of this as a meal on its own–which is a good thing, since this recipe yields a huge amount (it may be halved if you have fewer than four people in your house).
TO VIEW THE COMPLETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
Quinoa, Roasted Beet and Walnut Salad
August 31, 2008
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.”
[Little aside that has nothing to do with the rest of this entry: while glancing at WordPress stats before writing this post, I just realized that my previous entry was number 200 on this blog! Where has the time gone?? I’m really amazed that I’ve written 200 whole blog entries–seems like just yesterday I started writing here (or, at least, just 306 days ago). And what better way to celebrate than with yet another blog entry?]
I’ve always thought of beets as a much maligned foodstuff. I mean, they just don’t have the glamor or charm of more popular roots like carrots or parsnips, or even the whimsical appeal of tubers, like yams or potatoes. It’s like beets are the scrawny kid on the beach who gets sand thrown in his face by the jock, or maybe the chubby kid on the baseball field who’s last to be picked for the team. Poor, plump, unathletic beets!
It’s not just beets that evoke this reaction in me, of course. I for one have always been a sucker for the underdog. Is it because I myself have felt like an underdog much of the time? Is it because the underdog generally tends to be the more quirky, the more multi-faceted, the more interesting and more sensitive individual in any competition? Is it because I’ve seen Rocky too many times? Or is it just because the last syllable in the word “underdog” is “dog”?
With school just around the corner again (really, where HAS the time gone??), all this thought of underdogs reminded me of my own first week as an undergraduate at university. Knowing absolutely nothing about football but eager to take part in orientation activities, I attended the first intercollegiate football game on campus. Okay, actually, I had no interest whatsoever in being part of orientation, but I was pretty sure there might be some guys at the game. And I did want to meet guys.
Anyway, our team (“The Lancers”) were suffering a royal pummeling from the opposition (the celebrated Toronto team, if I remember correctly). Every time our guys messed up and fumbled the ball or narrowly missed a touchdown, they’d be greeted with fervent, ear-shattering boos and a chorus of hisses. Except for one guy, that is.
This one guy, a lone figure in the crowd, kept leaping to his feet after each mistake, punching his fists into the air above his head and bellowing, “Great effort, guys! Good for you! Way to go–great try!!” Talk about supporting the underdog! In fact, I was transfixed by this bizarre fellow. I mean, rooting for the losing team? I couldn’t help but think, “Wow. That is really admirable. I’d love to meet that guy some time. Actually, I’d like to date that guy*.” In the end, our team still lost, but at least they felt appreciated.
These days, I’m a lot more willing to stand apart from the crowd and actively support a less popular concept or foodstuff (it’s pretty much the status quo whenever I eat with my family, anyway, given my oddball dietary restrictions). I tend to harbor the same overprotective feelings for foods I believe are unappreciated. Like beets. Even though the HH thinks they taste like dirt most of the time (never did ask how he’d know that fact), these earthy roots are one of my favorite foods. They’re loaded with folate and potassium; they have some powerful antioxidant properties and are known to help tone and cleanse the liver; they can reduce inflammation in some chronic conditions; and they double as a nifty lipstick in a pinch (thanks for the tip, Cleopatra!). And ever since I learned to roast instead of boil them, I’ve been entirely enamored of these beautiful burgundy bulbs.
If you’ve never been a fan, I’d highly recommend trying this recipe. After being roasted to bring out their natural sugars, the beets are cubed and tossed with quinoa, toasted walnuts, and a lemony, garlicky, tangy dressing. The recipe is a favorite of mine, and one I’ve been preparing regularly since the very first cooking class I taught back in 2003. If you’re avoiding fermented foods (as I am supposed to be doing now), simply omit the balsamic and use a bit more lemon juice instead; use dried mustard instead of dijon; and sweeten slightly with a few more drops of stevia.
Since we received both golden and red beets in our organic produce box last week, I made the salad with both types this time, but the results really are much more visually impressive made entirely with red beets, as they infuse the quinoa with a brilliant crimson hue that’s quite arresting. (I’ll include an updated photo next time I make it the usual way).
“Mum, in case you’ve forgotten, I’m the underdog in this house. I mean, I’m always under Elsie when we fight. And don’t you always tell me I’m underfoot, too? So I guess this means you think I’m ‘more quirky, more multi-faceted, more interesting and more sensitive,’ ? And aren’t you supposed to feed the underdog extra treats, too? “
Since it stars quinoa, I’m submitting this recipe to Melissa of Baking a Sweet Life for her Let it Grain Blog Event (this month’s edition is Quinoa).
Quinoa, Roasted Beet and Walnut Salad
TO VIEW THE COMPETE RECIPE, PLEASE VISIT THIS PAGE ON THE NEW DIET, DESSERT AND DOGS, BY CLICKING HERE.
