Wild rice business – BAM!

8 02 2012

Growing up the only time we ate wild rice was in stuffing during the holidays.  That’s it.  It was far too precious a commodity to have for everyday events.

Well, now I’m a grown up and I’ll wild rice whenever I want, thank you very much.

This dish is excellent hot or cold.  You can eat it in a box or with a fox.  You serve it with some greens or while playing on a team.  It’ll keep in your fridge for 4 – 5 days.

Cranberry-almond wild rice pilaf

1 cup wild rice, cooked

1 cup dried cranberries

1 cup almonds, chopped or slivered

1/4 cup fresh cilantro, chopped (optional)

1 tsp rice wine vinegar

salt and pepper to taste

1 Tbsp oil (I used Vega EFA Oil because I’d just stocked up)

Follow the directions you have for preparing your wild rice; you’re more than welcome to cook it the traditional way, prepare it the raw food way, or use another method that you like.

Mix rice (cold for a cold dish or warm for a warm dish), cranberries, almonds, cilantro, rice wine vinegar, oil, and salt and pepper together.

Either enjoy immediately or allow to chill and enjoy in a few hours/days!

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A thought about black-eyed pea cakes

3 02 2012

Remember when I made black-eyed pea cakes?  Well, I made another batch and they waited in the fridge for a few days and, when I went to eat them, they were a little on the dry side.

Sadness.

Then I had a genius idea: I climbed onto the counter and dragged my bamboo steamer out from hiding and used it to reheat my black-eyed pea cakes.

The results were tremendous.

I really wanted to share that and feel the need to repeat myself: the results were tremendous.  The cakes were moist and fluffy, but still dense and filling.





Apologies from a working girl

27 01 2012

My week at work has been a bit of a nightmare.  As a result, I have enjoyed eating cereal for breakfast, lunch, and dinner – when I’ve had time and appetite to eat at any of those meals.

*sigh*

I was really excited to have a lovely routine of getting recipes posted every other day and then last weekend I had to work a trade show and everything went poopy: work went sideways and I didn’t have my normal weekend time to plan the food I’d make all week.

Wanna watch me eat some homemade granola?

Next week will be better, I promise…





N’s Household-famour Lentil Loaf

5 01 2012

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My friend N normally makes this lentil loaf for the big holidays, only she didn’t make it Christmas this year, which is why I’m making it… because I didn’t get my fix at Christmas.

Loads of flavour, great texture, and amazing in a sandwich the next day.  Also, if you crumble this loaf up and stir it into macaroni, it’s like hamburger helper… except not gross.

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Lentil Loaf

4 cups of brown lentils

1/4 cup chopped onion

2 cloves garlic, minced

1/2 cup cooked grains (I used pearl barley, but rice or quinoa could easily fit)

1/4 cup finely chopped raw walnuts

1/2 cup chopped fresh parsley

1 tsp dried thyme

1 tsp sage

1/2 tsp pepper

1 Tbsp Braggs or tamari

1 Tbsp balsamic vinegar

1 flax egg (1 Tbsp ground flax + 3 Tbsp water)

Preheat oven to 350º.  Lightly oil a 4 x 8 loaf pan.

Sauté onions and garlic in a non-stick frying pan with just enough water to help the vegetables not stick.  Cook for 5 minutes, until onion is soft.

In a big bowl, mix everything together: lentils, onions, garlic, barley, walnuts, parsley, thyme, sage, pepper, Braggs, balsamic vinegar, and flax egg.  Remove 1 to 1.5 cups of lentil mixture to a blender or food processor.  Blend until everything is combined; although it doesn’t need to be smooth, it does need to be gloopy.

Stir the blended lentil mixture back into the big bowl of lentil mixture, thoroughly combining all ingredients.  Adjust seasoning as necessary.

Press mixture firmly into prepared pan.  Bake for 50 minutes.  Let cool for 10 minutes before slicing.





OMG! It’s New Years Eve, what should I make?

31 12 2011

In the event that you’re looking for something to serve guests on the last night of the year or something to take to a New Years party – here are my suggestions.

Savory Tofu Spread.

Amazing Mushroom Pâté.

Zucchini Cakes – in bite sized, snack portions.

Pumpkin Hummus.

Classic Veggie Pâté.

HAPPY NEW YEAR!

(This was an incredibly lazy post, but can you blame me?  It’s new years eve!)





Merry Christmas

25 12 2011

Merry Christmas.

My plan for today is to relax and enjoy the peace of the holiday, just as soon as I finish cleaning up all the paper and crap laying about.

I’ll be back soon with less festive but healthier recipes.

After all the excess of the holiday I think I’m almost ready to go back to eating good healthy food.





Cookies + coffee = BFFs

23 12 2011

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The Skinny Bitches tell me that I shouldn’t love coffee as much as I do.

They tell me that I should drink green tea and water.

Well, I do drink green tea and water but sometimes I really want coffee. *whine*

There’s something about coffee that feels like a cheer team getting you geared up for a big day: You can do it!  Go out there and get ’em!  You are really gonna show them today and it’s gonna be amazing!  Roar!

Green tea is more like a yoga instructor saying positive things: Inhale through your feet and exhale through your head.  Focus your intentions.  Clear your mind.  Bring your heart centre forward.

Now I’m not against those kinds of yogic phrases, in fact they’re excellent while I’m doing yin yoga on Sunday mornings.  But sometimes I want the firm embrace of a good cup of coffee.

Voila, enter some delicious chocolate espresso bites.

What coffee?  These are just cookies!

Some people hide it under their bed or bury it deep inside themselves, I hide my shame (love of coffee) in my cookies.

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Chocolate Espresso Bites
1/2 cup all-purpose flour
1/4 cup cocoa powder
4 teaspoons instant espresso
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup Earth Balance or margarine
2/3 cup packed light-brown sugar
1 flax egg (1 Tbsp ground flax + 3 Tbsp water)
4 ounces bittersweet or semisweet chocolate, melted and cooled
1 tablespoon almond milk
Confectioners’ sugar, for coating

In a mixing bowl, combing flour, cocoa, espresso, baking powder, and salt.

Cream together Earth Balance and brown sugar until fluffly.  Beat in flax egg until combined, then mix in cooled chocolate.   With your mixer on low, slowly add flour and cocoa mixture, beating in milk at the end until just combined.

Flatten into a disk and wrap in plastic; refrigerate for 1 hour.

Preheat over to 350ºF and prepare a baking sheet with parchment paper.

Shape dough into tablespoon sized balls, then roll in confectioners’ sugar to completely coat the cookies.

Place cookie dough balls on parchment lined baking sheets, roughly 2 inches apart.  Although vegan cookies don’t generally spread out, these itty-bitty bites of heaven spread out like the egg-n-butter cookies your mom used to make.  Bake for 12 minutes and allow to cook on a wire rack.