What I Ate Wednesday (28)

I’m in somewhat of a rut at the moment—not only because I’m super busy, as per usual, but also because inspiration’s lacking. I need recipe ideas like crazy . . . nothing tastes “exciting” anymore, especially since I eat more or less the same breakfast and lunch every. single. day. Plus, there’s also the fact that, while I consider myself a foodie, food and cooking aren’t HUGE, all-consuming passions for me. Don’t get me wrong, I adore my culinary creativity, but I’d rather spend my time in the painting studio rather than the kitchen.

So, today’s WIAW (obligatory thanks to Jenn!) is pretty basic. Since learning about my (temporary) metabolism issues, I’ve been snacking a lot, but I was both busy and lazy yesterday, so I didn’t bother photographing all my noshes, just so ya know.

Breakfast

Oats cooked in coconut milk + water, cinnamon, nutmeg, organic brown rice protein powder from Nutribiotic, ground flaxseed, 1/4 an apple, 1 dried fig, and some pecans. I'm also loving the warmer, lighter mornings!

With Spring’s arrival, warm oatmeal has gone out of fashion, and a new season of overnight oats has made its debut. Thanks to Katie, I now enjoy never-ending bowls, too—huge helpings of dreamy-creamy oats prepared using this little trick.

Lunch

Steamed broccoli & spinach with pumpkin seeds; soup, recipe follows, with 1/2 cup chickpeas added; a generous slice of homemade bread; 1/4 an apple & dark chocolate from Chocolove.

I only have one more kabocha squash in the fridge, so Mission: Use Up All the Winter Produce is nearly complete. With the other squashes, the husband and I made a delicious soup for our weekly meal.

Curried Coconut Cream of Kabocha Soup

Serves 8-10

Ingredients

1 Tbs. olive oil

2 kabocha squashes, peeled, de-seeded, & cubed

1 Tbs. coconut oil

3-4 garlic cloves, minced

2 tsp. minced fresh ginger

1 large Vidalia onion, diced

2 carrots, coined

1 Tbs. curry powder

1 apple, chopped

1 14-oz. can coconut milk (lite or full fat)

1 vegan bouillon cube

1 tsp. quality sea salt

Black pepper, to taste

Chopped fresh cilantro, to serve

Directions

1. Preheat oven to 350˚ F. Toss cubed kabocha squash with olive oil with salt & pepper to taste. Spread cube onto a baking sheet and roast 30-45 minutes, or until tender. Set aside.
2. In a large pot, heat coconut oil and sauté garlic, ginger, onion, and carrots for 2-3 minutes. Add curry powder, stirring well to coat veggies. Add apple and squash cubes, coconut milk, and 1-2 cups of water (depending on the desired consistency, thinner or thicker).
3. Using a hand blender, purée the soup until creamy and smooth (or if using a food processor or blender, purée in batches, then transfer back to the big pot). Add bouillon cube, bring to a boil, then simmer for 5-10 minutes to develop flavor. Add salt and pepper, and serve hot, garnished with fresh cilantro.

For a protein boost, add cooked chickpeas or lentils.

Dinner

Last night, we dined with good friends—it was originally supposed to be our monthly vegetarian potluck, but our usual group of 6 or 7 was reduced to just 4, so I don’t think it can necessarily qualify as a potluck, then.

Delicious Indian/Middle Eastern pilaf; raw veggies; and hummus.

I provided dessert--and a raw one, at that. I won't give any details yet . . . you'll just have to wait for the recipe, coming soon!

Question: How do YOU get out of a food/recipe rut? How do you make mundane meals more fun?

The Christmas Spirit Continues . . .

Who says Christmas should only be enjoyed on December 26^th, especially when it comes to the delicious food? Last month, I featured a savoury parfait using my Thanksgiving leftovers, and today, I’m here to share a sweeter version.

Holiday Parfait

Serves 1

Ingredients

½ cup granola OR 1 cup puffed cereal of choice (I used Arrowhead Mills Puffed Kamut)

½ cup non-dairy yoghurt of choice

½ cup cranberry sauce*

½ cup roasted sweet potatoes or sweet potato purée

Roasted pecans

Chia seeds or ground flaxseed

*Try the Best Cranberry Sauce in the Universe.

Directions

In a tall glass, layer ¼ cup granola or ½ cup cereal, ¼ cup yoghurt, ¼ cup cranberry sauce and sweet potatoes, pecans and chia or flaxseeds as desired. Repeat, and serve!

Of course, if you’re not feeling traditional, or if you’re needing a break from the wintery gloom, transport yourself to the Middle East with . . . cake for breakfast? Yes, indeed!

Coconut-Curry Couscous Cake

Serves 1

NOTE: You will need a 1-cup ramekin for this recipe.

I finally invested in the most adorable, vintage ramekins! Can't wait to try some buckwheat bakes in the new year!

Ingredients

¼ cup dry whole wheat couscous

¼ cup + 1 Tbs. water

¼ cup pineapple chunks

1 Tbs. raisins

½ tsp. sweet curry powder*

¼ tsp. coconut extract

Sliced banana

Flaked or shredded coconut

Cashews, pistachios, or a mix

*I recommend Penzeys for this spice and pretty much all spices, just sayin’.

Directions

1. The night before you want to enjoy this breakfast cake, cook the couscous in the water, and then, stir in pineapple chunks, raisins, curry powder, and extract. Transfer to the ramekin and press contents down very firmly. Store in the fridge overnight.
2. In the morning, cut around the cake using a knife, then overturn the ramekin onto a plate, tap it gently with your palm, and the couscous cake should cleanly pop out. Serve with sliced banana, coconut, nuts, and any other toppings as desired.

What I Ate Wednesday (12)

If only Thanksgiving were today! What an exciting day of eats all of us would enjoy and, in turn, blog about! But Jenn’s What I Ate Wednesdays are always such fun, holiday or no!

Breakfast

This, my friends, is the definition of a gourmet parfait. Every bite is, in my tastebuds’ opinion, pure heaven.

Autumn Parfait with Coconut Yoghurt & Chai-Spiced Carrots

Serves 1

Ingredients

1 carrot, shredded (about ½ cup)

Pinch of cinnamon

Pinch of cardamom

Pinch of ginger

Pinch of coriander

Pinch of cloves

Couple cracks of pepper*

¼ cup granola of choice (I used my Groovy Ancient Grain Granola)

½ cup puffed whole grain cereal (I used puffed kamut from Arrowhead Mills)

Chia seeds or ground flaxseed

½ cup coconut-flavoured non-dairy yoghurt (or add some coconut extract to vanilla yoghurt)

½ pear, chopped

Raisins or dried cranberries

Pecans or walnuts

Flaked coconut

*If you have a store-bought chai blend, use about ½ tsp.

Directions

1. In a small bowl, toss together shredded carrot with spices.

2. Then, to assemble, layer half the granola, half the cereal, half the chia or flax seeds, half the carrot mixture, half the yoghurt, half of the chopped pear and other goodies, then repeat with the remaining ingredients.

Morning Snack

An apple, followed by I treat I convinced myself I deserved—a kombucha to celebrate the holiday, you could say! Cheers!

Lunch

Lunch was a special date with two girlfriends at the local Indian restaurant, which I’ve visited several times before. I order the today’s special, my favourite Indian dish: Baingan Bharta.

Accompanied by some unpictured roti (a whole wheat version of naan). I never eat the rice--I wish they served brown basmati.

After I finally learned how to properly re-create Indian cuisine, I immediately put Baingan Bharta near the top of the list of dishes to make—and I have, in fact, done just that and succeeded! But the recipe will have to wait for now . . .

Afternoon Snack

I had a horrible case of the afternoon sleepies after I drove home, so I sought an energy boost from none other than a hunk of gooey, golden, roasted-until-the-edges-char squash (today’s variety = buttercup)! Seriously, people, I’ve embraced my passion for this amazing quasi-fruit/quasi-veggie thingie, despite friends’ weird looks, teasing jokes, and worries that I’ll turn orange. If squash were a person, it would be my soulmate. It energizes me, makes me happy, helps me stay nourished and healthy—what more could I ask for from a food?

Dinner

Simple, but gooooooooood.

Broccoli, kale, and tempeh stir-fried in some garlic, lemon juice, and Bragg's Liquid Aminos, accompanied by bulghur with walnuts and pomegranate arils.

And tomorrow is the big day! I’ll be preparing a feast tomorrow morning, and naturally, I’ll post photos of delicious food porn. In the meantime, here’s another blessing:

“May suffering ones be suffering free

And the fear struck fearless be.

May the grieving shed all grief—

And the sick find health relief.”

~Zen chant

Vegan Soup for the Soul

I was so sorry to miss this week’s What I Ate Wednesday. I was CRAZY busy and too stressed to take pictures of my boring on-the-run food . . . next week, I’ll be sure to share some extra special, glorious eats!

In the meantime, I’m also here to share two delicious soups I made this week, both in the spirit of the season. Autumn is, after all, the beginning of soup season . . . which will continue well into winter, thankfully. I love soups! And chili. While I enjoy traditional chili flavours (such as my Ancient Aztec Chocolate Chili), I also challenge myself to blend cuisines and create “fusion” varieties. My most recent inspiration: a can of coconut milk that has been sitting on my pantry shelf for months.

Caribbean-Cajun Coconut Chili

This just gets better and better as it sits for a few days.

Serves 8-10

Ingredients

1 Tbs. olive oil

2 Tbs. minced garlic

2 onions, chopped

1 Scotch bonnet pepper (or 2 jalapeños), seeds removed and diced

1 Tbs. dried thyme

2 tsp. cinnamon

1 tsp. allspice

1 tsp. paprika

1 tsp. chili powder

1 tsp. cumin*

1 28-oz. can diced tomatoes

3 green bellpeppers, chopped

3 cups sweet corn kernels

4 cups cooked black beans

1 14-oz. can coconut milk (lite or full fat)

1 vegan vegetable bouillon cube

2 Tbs. lime juice

Salt & pepper to taste

Chopped cilantro, to serve

*If you have Jamaican Jerk Seasoning on hand, use 2 Tbs. of that.

Directions

1. Heat oil in a large pot, and sauté garlic, onion, and Scotch bonnet until translucent, about 2 minutes. Add spices, stirring well to coat everything thoroughly.
2. Add tomatoes, bellpeppers, corn, beans, coconut milk, bouillon cube, and 2 cups water. Bring to a boil, reduce to low and cover, and cook for approximately 40-50 minutes, or until veggies are tender and desired chili consistency is reached. Stir in lime juice, salt and pepper, and serve hot, garnished with cilantro.

Serve with cornbread for dipping, of course.

I also made my first (ever!) chowder this week, with a twist on the traditional corn version.

Pumpkin, Corn, & Quinoa Chowder

As with the chili, this just gets better with age.

Serves 4-6

Ingredients

1 Tbs. olive oil

1 large onion, diced

1-2 Tbs. minced garlic

1 Tbs. dried thyme

1 tsp. cinnamon

3 cups roasted pumpkin

2 cups plain, unsweetened milk alternative

½ vegan vegetable bouillon cube

2 cups sweet corn kernels

½ cup dry quinoa, cooked

Salt & pepper, to taste

Chopped parsley, to serve

Directions

1. Heat oil in a large pot, and sauté onion and garlic until translucent, about 2 minutes. Add thyme and cinnamon, stirring well, and cooking for about 30 more seconds before adding pumpkin puree, milk alternative, and bouillon cube.
2. Transfer ¾ of the mixture to a blender or food processor and purée before adding it back to the pot. Bring to a boil, reduce to low, and add corn and cooked quinoa. Simmer for 20-30 minutes. Stir in salt and pepper as desired, and serve garnished with parsley.

The Case of the Near-Empty Refrigerator

I’m usually one to keep my refrigerator well-stocked, but today, it is in quite a sorry state—the shelves are nearly empty, the crisper contains merely a few apples and a head of broccoli, and I obviously can’t make a meal out of sauerkraut, Thai lemongrass marinade, half a block of tempeh, strawberry jam, and ground flaxseed.

Or could I?

Haha, probably not, but earlier this week, I’d scheduled a trip to Whole Foods today, so I knew I’d be able to stock up again . . . I just decided to get creative with what I did have on hand and “clean out” the fridge in order to make PLENTY of room for all the magnificent goodies I’m bound to purchase this afternoon.

Last night’s meal was completely unplanned. I simply glanced in the refrigerator, dug around in my pantry, and 30 minutes later, I’d thrown together a pretty tasty dish for 2.

Hazelnut-Horseradish Green Beans with Rosemary Quinoa Pilaf

Serves 2

Ingredients

1 cup fresh green beans, ends trimmed

1 small red onion, halved, then quartered

10 whole cloves garlic

2 tsp. olive oil

Salt & pepper, to taste

1 Tbs. horseradish mustard (or 1 Tbs. plain mustard mixed with 1 tsp. freshly grated horseradish)

Squeeze of lemon juice

Roasted hazelnuts, to serve

For the pilaf:

½ cup uncooked quinoa

½ vegetable bouillon cube

½ tsp. dried rosemary

½ cup frozen green peas, thawed

2 Tbs. dried cranberries

Salt & pepper, to taste

Directions

1. Preheat oven to 400˚ F. Toss green beans, onion pieces, and garlic gloves with olive oil, salt, and pepper. Spread evenly on a baking sheet sprayed with cooking oil, and roast for 20-25 minutes, or until vegetables are tender and slightly charred on the edges.
2. In the meantime, toast quinoa in a saucepan on high heat for about 1 minute. Add 1 cup water, as well as the vegetable bouillon and dried rosemary, and cook as described here. Once finished, stir in the peas and dried cranberries. Set aside.
3. Transfer roasted vegetables to a bowl and stir in mustard and lemon juice, tossing to coat everything evenly. Serve alongside pilaf, garnished with roasted hazelnuts.

This morning’s breakfast was a similar story—I had less than a serving of frozen mixed blueberries, marion berries, and black raspberries, and I wanted to use them up so I could splurge on more frozen berries (and hopefully some fresh, if they’re affordable) at Whole Foods. The result: another breakfast not with oats (gasp!), but with corn grits.

Sweet & Salty Coconut Corn Grits

Serves 1

Ingredients

1/3 cup dry corn grits

½ cup milk alternative of choice

½ tsp. coconut extract

½ nectarine, chopped

¼ cup mixed berries

2 Tbs. sweet corn kernels

1 Tbs. toasted shredded or flaked coconut

2 Tbs. ground flaxseed or 1 Tbs. chia seeds

Roasted, salted pistachios, to serve

Directions

Add grits, milk alternative, extract, and ½ cup water to a saucepan. Bring to a boil and reduce to low heat, stirring until the liquid is mostly absorbed, but grits are still creamy, not hard like polenta. Transfer to a bowl, and add toppings as listed.

They Say It’s Your Birthday!

Well, given the title of this post, I’m sure you’ve all guessed that today is my birthday, and you are indeed correct—22 years ago today, I arrived into this big, beautiful world, kicking, screaming, totally oblivious to what my future would entail. Considering I grew up eating the Standard American Diet, I never would have guessed that, by age 19, my entire philosophy about food would change, that I would develop a passion for cooking and healthy, wholesome eating, that I would finally become vegetarian after 8 years of begging my mother and, then, that I would adopt full-fledged veganism 2 years later, or that I would maintain a blog about my culinary exploits!

Then, again, the women in my family are pretty well-known for their prowess in the kitchen . . . I’m just the first to eliminate butter in my baking, that’s all.

So, since today was a special occasion, I planned a celebratory lunch, which naturally included dessert. Before becoming vegan, my grandma would always bake an angel food cake for me—but now, well, I’m not too keen to consume all those egg whites, obviously.

As I’ve mentioned, my baking experience is quite limited compared to many other bloggers in the healthy living blogosphere. So much chemistry is involved, especially where leavening is concerned, and when it comes to science, I’m rather clueless; but as long as I have a recipe in front of me, I can manage. Today’s dessert was one part inspired, one part my own experiment, the idea for which has been brewing for a couple of months . . .

Cornbread Muffins with Coconut Frosting & Strawberries

Savoury and subtly sweet, this healthy dessert features the best of summertime flavours—fresh corn and strawberries.

Serves 12

Ingredients

For the muffins (based on this recipe from Post Punk Kitchen)

2 cups stoneground cornmeal

1 cup whole wheat pastry flour

2 tsp. baking powder

½ tsp. salt

2 cups water

1/3 cup unsweetned applesauce

2 Tbs. raw cane sugar

1 cup sweet corn kernels

For the frosting (based on this recipe from Chocolate-Covered Katie)

1/2 cup silken tofu

2-3 Tbs. almond butter

1 tsp. coconut extract

7-10 drops liquid stevia (or 1 Tbs. sweetener of choice)

Pinch of salt

And finally:

12 whole strawberries, tops removed, plus more to serve

Directions

1. To make the frosting, blend all ingredients in a blender or food processor and then store in the refrigerator, where it will thicken nicely.
2. Now, for the cornbread: preheat the oven to 400˚, and spray your 12-cup muffin tin. In a large bowl, combine cornmeal, flour, baking powder, and salt, and sift well. Add water, applesauce, and maple syrup, stirring just until everything is moistened. Fold in corn kernels, and then divide batter equally amongst the muffin cups. Bake for 15 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely.

Perfection.

3. Once the cupcakes are cooled, spread about 1 Tbs. of frosting on each and garnish with a whole strawberry. Serve alongside extra chopped strawberries.

I quickly snapped a photo of the end result before it was . . . devoured!

What I Miss Monday 6

Today’s post was originally supposed to feature coconut, but as I revealed yesterday, I recently bought some flaked coconut, much to my delight. One thing I’ve wanted for a number of recipes, but haven’t been able to find, is . . .

Cilantro

[Source]

A staple of Indian and Southwestern cuisine, cilantro is one of my most used herbs at home, alongside parsley and basil. When I made curried veggies this weekend, I could tell something was missing—and that something was cilantro. Then, for tonight’s dinner, I made the following recipe I dreamed up last week, which was delicious, but would have been admittedly better with some fresh cilantro.

Caribbean Coconut Beans & Rice

Serves 4

Ingredients

1 cup long-grain brown rice, soaked overnight and cooked

1 cup black, kidney, or pinto beans, soaked overnight and cooked

1 large sweet potato

1 cup sweet corn kernels

2 large tomatoes, diced

1 large green bellpepper, diced

4 scallions, chopped

1 orange, segmented and chopped

½ cup fresh cilantro, finely chopped

1 large banana, sliced

Toasted flaked coconut

For the dressing

¼ cup orange juice

1 Tbs. safflower oil or other neutral oil

1 Tbs. lime juice

1 Tbs. minced garlic

2 tsp. cumin

¼ tsp. cinnamon

1/8 tsp. allspice

Salt & pepper to taste

Directions

1. Microwave or roast the sweet potato until tender, but not too soft. Chop into ½-inch pieces.
2. To make the dressing, whisk together all ingredients, and set aside.
3. In a large bowl, combine all the rice, beans, sweet potato, sweet corn, tomatoes, bellpepper, scallions, orange, and cilantro. Mix together well, and add dressing, drizzling it on evenly and stirring everything a second time.
4. To serve, divide mixture amongst four plates, topping with banana slices and toasted coconut as desired.

Instead of orange and banana, try adding mango, pineapple, or other tropical fruits of your choice!

Cilantro

Behold the Beast!

Well, today’s back-on-track intentions were successful, and I’m feeling relatively better as a result, physically and emotionally. Of course, I always feel fabulous after devouring salad beasts!

Adzuki beans, cucumbers, beets, tomato, craisins, walnuts, almonds, and parsley all on a bed of romaine lettuce and accompanied by a side of wheatberries (not pictured). And of course, I had a square of dark chocolate for dessert. <3

Even when I’m eating alone, even when I’m in a hurry, I always try to consider presentation—treating the eyes to a visual feast, per se. It’s an easy way of making even a simple salad seem special, gourmet, worthy of a pampered princess.

Tonight’s dinner was just a repeat from yesterday, and as promised, I’m here to share a fabulous recipe that blew my taste buds away, mostly thanks to . . . toasted flaked coconut! I found a small bag of it on sale last week at the organic grocery I frequent, and considering I’d been craving coconut since mid-May, naturally I added it to my shopping basket without blinking.

Indian Rice Pilaf

Based on traditional biryani, but without the frying.

Serves 4

1 cup dry brown long-grain or basmati rice, soaked overnight and cooked

4 scallions, chopped

½ cup whole roasted almonds or cashews

¼ cup raisins

¼ cup toasted flaked coconut

¼ cup fresh parsley or cilantro, finely chopped

Salt & pepper to taste

Just mix all the ingredients in a large bowl and serve! Tasty warm or cold.

Seriously, this pilaf is more like rice pudding--it is naturally sweet thanks to the raisins and coconut. I ate around it the entire meal and saved it for last, just like a proper dessert! It would also make a tasty breakfast with a dash of cinnamon and some coconut milk!