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?

What I Ate Wednesday (27): End of Winter Edition

Thanks, Jenn, as always!

~~~

Happy Vernal Equinox (one day late)! The universe’s energies are re-balancing as we transition from one season to another, and new life is sprouting and blooming all around us. Now is the time to plant gardens, visit your local Farmers Market, and cook with seasonal produce. Eating in season guarantees sustainability, freshness, and, of course, better taste. As the weather grows ever warmer, we naturally tend to crave cooling, raw foods, and I have found that, personally, I begin craving the produce that are in season—so, lately, my tongue is tingling for fresh asparagus, strawberries, and morel mushrooms, for example, rather than the buttercup squash, pears, and turnips of winter.

This last week, I’ve taken it upon myself to empty my crisper of more or less all my winter produce, resulting in a couple of yummy dishes.

Sweet Japanese Pumpkin, Pear, & Parsnip Salad

Serves 4-6

Ingredients

For the sauce

2 Tbs. soy sauce

2 Tbs. maple or brown rice syrup

1 Tbs. brown rice vinegar

2 tsp. sesame oil

3-4 garlic cloves, minced

1 tsp. freshly grated ginger

Black pepper, to taste

8-12 pearl onions

1 medium kabocha squash, peeled, seeded, and cut into 1-inch cubes

2 parsnips, coined

1 pear, chopped

Chopped fresh parsley, to serve

Roasted pecans, to serve

Sesame seeds or gomashio, to serve

Directions

1. Preheat oven to 400˚ F. In a small bowl, whisk together sauce ingredients. In a large bowl, toss together onions, squash, parsnips, pears, and sauce. Spread mixture evenly on a baking sheet sprayed or greased with oil, and roast for 45-50 minutes, or until squash is tender and veggies are caramelizing.
2. Serve at room temperature with parsley, pecans, and sesame seeds.

End-of-Winter Herbed Salad with Maple-Mustard Dressing

This gourmet salad requires a bit of prep time, but the end result is worth it!

Inspired by this recipe

Serves 6

Ingredients

For roasted veggies

3 pears, halved & cored

2 carrots, chopped into 1-inch strips

2 parsnips, chopped into 1-inch strips

1 large beet, chopped into 1-inch strips

1 Tbs. olive oil

2-3 garlic cloves, minced

Salt & pepper, to taste

For the dressing (makes extra)

¼ cup safflower oil

2 Tbs. fresh lemon juice

1 Tbs. maple syrup

1 Tbs. Dijon mustard

1 tsp. lemon zest

Salt & pepper, to taste

For salad base

6-8 cups raw spinach or salad mix

2 celery stalks, chopped

2-3 scallions, chopped

1 Tbs. chopped fresh parsley

1 Tbs. chopped fresh dill

1 Tbs. chopped fresh rosemary

1 Tbs. fresh chives

¼ cup dried cranberries

½ cup roasted walnuts or pecans (or both), coarsely chopped

Directions

1. Preheat oven to 350˚ F. Place halved pears on one baking sheet. Toss together carrots, parsnips, beet, oil, garlic, and salt & pepper. Spread mixture on a second baking sheet. Roast both sheets for 30 minutes. Allow to cool completely.
2. Meanwhile, whisk together dressing ingredients. Set aside.
3. In a large salad bowl, mix together greens, celery, scallions, fresh herbs, and cooled roasted veggies. Drizzle 2-3 Tbs. of the dressing onto the mixture, stirring well to coat everything evenly. Finally, toss in dried fruit and nuts.
4. Divide salad amongst plates, place half a pear on each, and serve with extra dressing as desired.

I enjoyed this salad as a vegetable-laden side, but feel free to toss in some beans or marinated tempeh for protein and some wheatberries for carbs to create a complete meal.

What I Ate Two Wednesdays Ago (23)

I’m crazy busy again—why do you think I call my blog Vegan on the Go-Go? That’s my excuse for not snapping photos of today’s eats. Plus, tonight, I’m trying my hand at sprouted grain bread! In fact, it’s baking in the oven right now! Dear readers, you can expect a tutorial in the not-too-distant future.

Nevertheless, I love participating in Jenn’s weekly foodie fiestas, so I just had to write a post to contribute! Today’s recipes are from two WIAW’s ago, and they’re definitely all about the veggies!

Creamy, Dreamy Apple Aloo Gobi

A fun twist on traditional aloo gobi.

Serves 6-8

Ingredients

2 Tbs. cooking oil

1 Tbs. brown or black mustard seeds

1 Tbs. cumin seeds

1 Tbs. coriander seeds

1 Tbs. cardamom seeds

3 cardamom pods, crushed

2-3 cinnamon sticks

1 tsp. cracked black pepper

2-inch piece of ginger root, peeled and cut into ½-inch matchsticks

5-6 garlic cloves, minced

1 large onion, diced

1 Tbs. ground coriander

1 Tbs. turmeric

1 Tbs. fenugreek powder

1 tsp. ground cinnamon

2 large baking potatoes, chopped into bite-size pieces

2 large sweet potatoes, chopped into bite-size pieces

1 head of cauliflower, separated into florets

2 red apples, chopped

2 cups cooked chickpeas

½ cup raisins

1 14-oz. can coconut milk (I prefer full fat, but lite works, too)

1 vegan bouillon cube

1 tsp. salt

Chopped cilantro, for garnish

Directions

1. In a large pot, heat oil until it begins to smoke, then add all the seeds, cardamom pods, cinnamon sticks, and black pepper. Cover the pot, and allow the spices to pop and simmer for a couple minutes.
2. Add ginger, garlic, and onion to the pot, stirring well to completely coat them in the whole spices. Sauté for about 2 minutes, or until onion is translucent.
3. Next, add turmeric, fenugreek powder, and cinnamon, again stirring well and cooking for another minute before adding potatoes, cauliflower, apples, chickpeas, raisins, coconut milk, the bouillon cube, and salt. Bring to a boil, reduce to a simmer, and cook slowly for about 45-50 minutes, or until the potatoes are tender. Sprinkle with a pinch of salt to accentuate the flavors, and serve hot over brown basmati rice, garnished with cilantro.

Sweet & Spicy South American Stir-fry

Inspired by Kashi’s Black Bean Mango & Mayan Harvest Bake frozen entrées

Serves 1 hearty appetite

Ingredients

1-2 garlic cloves, minced

½ small onion

1 tsp. cumin

½ tsp. ground coriander

¼ tsp. chili powder

¼ tsp. cinnamon

Sprinkle of cayenne or red pepper flakes, to taste

½ cup bellpepper (fresh or frozen) slices

½ cup cooked winter squash, cut into bite-size pieces (I used butternut)

½ cup cooked black beans

½ cup sweet corn kernels

¼ cup chopped fresh mango

1-2 tsp. lime juice

Salt & pepper, to taste

Chopped fresh cilantro, to garnish

Pumpkin seeds, to garnish

Mango chutney, to garnish

Directions

1. Heat 1 tsp. oil in a skillet. Sauté garlic and onion for 1-2 minutes, or until translucent.
2. Add spices, stirring well to coat the onion, followed by the bellpepper, squash, beans, corn, and mango. Cook for 1-2 more minutes, or until peppers are just tender. Drizzle with lime juice and add salt & pepper, to taste. Serve garnished with cilantro, pumpkin seeds, and a dollop of mango chutney as desired.

Perfect served with millet (pictured here), polenta, or amaranth.

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

What I Ate Wednesday (11)

Yay, it’s Wednesday! And you know what that means? What I Ate Wednesday! Thanks as per usual, Jenn.

Breakfast

A parfait with Bartlett pear, dried figs, pecans, homemade vanilla soy yoghurt, and a new granola/cereal combination!

A most delicious concoction! Definitely one of the tastiest breakfasts I’ve had lately, thanks to a new granola recipe!

Groovy Multi-Grain Granola

Inspired by this recipe

Makes approximately 5 cups

Ingredients

2 cups raw buckwheat groats (kasha)

½ cup uncooked quinoa

¼ cup uncooked millet

¼ cup maple syrup

2 tsp. vanilla extract

½ tsp. cinnamon

¼ tsp. salt

2 cups puffed kamut cereal (I like Arrowhead Mills)

Nuts & seeds of choice*

Dried fruit of choice

*I prefer to roast my nuts/seeds separately and then add them to the granola mixture after it’s finished baking, too. But, if you prefer, you can add the nuts with the grains and roast everything together—just be sure to watch the oven carefully!

Directions

1. Preheat the oven to 350˚. Combine buckwheat, quinoa, millet, cinnamon, and salt in a bowl. In a small bowl, stir together maple syrup and extract, then pour over the grains, mixing very well to coat everything.
2. Spread granola on a baking sheet lined with parchment paper and bake for 20-30 minutes, stirring once half-way through. Allow to cool completely before transferring to the container and adding puffed kamut. Nuts, seeds, dried fruit, and other add-ins are all up to you!

Midmorning Snack

Well, my squash addiction has by no means disappeared. Yesterday, I wholeheartedly attempted to avoid eating any (it was just one day, after all!), but it didn’t work—by the evening, I was rather desperately craving an gooey slice of caramelized, roasted butternut squash . . . and this morning was no different.

I started with just half of a half--so, a fourth of an average-sized squash. Just a little, really . . .

. . . 30 minutes later, though, I went back for the other remaining piece. Sigh. Squash and I are having such a love affair right now, especially the carnival and buttercup varieties. NOM NOM NOM

In between these two helpings, I sipped some Yogi tea. Today’s flavour: Green Tea Kombucha. It’s not really like the bottled kombucha beverages we health-nut-foodie bloggers all know and love, but it’s decent. One of these days, I’ll get around to brewing my kombucha at home . . .

Lunch

Oh, Asian food—how I adore thee!

Homemade avocado maki with shortgrain brown rice. Served with wasabi and pickled ginger, of course!

I also had some tempeh and green beans quickly stir-fried in hoisin sauce, garlic, and ginger, and a serving of braised daikon radish.

Afternoon Snack

An apple, celery and peanut butter, and a serving of Wheatines from Barbara's Bakery to sustain my energy throughout a long afternoon of classes.

Dinner

This may look like nothing but a brown, boring, mushy mélange of food, but it's actually delicious--savoury buckwheat waffles with roasted harvest veggies! Recipe to come soon (probably Friday).

“I salute the breath of life in thee, the same life that is breathed by me, warm flesh to warm flesh, oily press of nose to nose, the hardness of foreheads meeting. I salute that which gives us life.” ~ Keri Hulme

What I Ate Wednesday (10): Childhood Classics + Recipe Extravaganza!

Yay, another Wednesday! This week, my theme is classics/favourites from my childhood. So, without further ado, let’s embark on many a food blogger’s favourite weekly activity, courtesy of Jenn.

Breakfast

I just could not resist eating more squash. I haven’t turned yellow yet, but hey, if I do, it’s totally worth it, as my good friend Dan reminded me. Winter squash season only lasts a few months after all!

Squash-Millet Porridge with Caramelized Pear

Definitely prepare the millet the night before, allowing it to soak overnight.

Serves 1

Ingredients

¼ cup dry millet

½ cup milk alternative

½ tsp. cinnamon

¼ tsp. nutmeg

½ cup roasted winter squash purée (I used kabocha, but any variety works, as does sweet potato)

Raisins, as desired

½ small pear, chopped

1 tsp. brown sugar

¼ tsp. ground ginger

Pinch of salt*

Chia seeds or ground flaxseed, to serve

Pecans or walnuts, to serve

A drizzle of maple syrup (optional)

*I usually make salt optional in my recipes, but I recently read an article how salt, while often overused, can also be underused in the kitchen. Salt really accentuates the flavours of food and spices, so I’ve started incorporated a little more in my dishes, and it does make a difference!

Directions

1. The night before, rinse and toast the millet in a saucepan for 3-4 minutes (the grains will pop). Remove from heat, add milk alternative and about ¼ cup water, and allow the pot to sit in the fridge overnight.
2. In the morning, sprinkle in cinnamon and nutmeg, and bring millet to a boil. Stir in squash purée and raisins, and reduce heat to low, allowing to simmer.
3. Meanwhile, in a skillet, sprinkle brown sugar and ginger over chopped pear. Heat the skillet over medium heat, and cook for 7-8 minutes, or until pears begin to brown. Add a couple tablespoons of water, and simmer until the pears are tender, 5-10 minutes (depending on ripeness), adding more water if mixture begins to burn.
4. Once the porridge has finished cooking, stir in a pinch of salt, then transfer to a bowl. Stir in flaxseed. Top with caramelized pears, nuts, and a drizzle of maple syrup, if desired.

Breakfast was immediately followed by a large mug of piping hot Comfort and Joy tea from The Republic of Tea. The holidays are nearly here, after all! Why not begin celebrating early?!

Mid-Morning Snack

Steamed snowpeas, carrot coins, and roasted red peppers drizzled with a little San-J spicy peanut dressing. Accompanied by some equally enjoyable reading--I'm brushing up on macrobiotics.

Lunch

I forgot to take a picture of the entire meal, unfortunately, which included a slice of homemade seedy (poppy, sesame, sunflower, and pumpkin!) bread, followed by a small dessert of Chocolove’s Peppermint Dark Chocolate and a dried fig.

Childhood Chickpea Salad

When I was little, I loved my mum’s chicken salad, not for the chicken, but for all the other goodies she added. This is my vegan version. It’s best served in the spring or summer, but I had all the ingredients on hand, so I made it anyway.

Serves 4-6.

Ingredients

1 cup dry chickpeas, cooked

3 large stalks celery, finely chopped

1 cup red grapes, halved

¾ cup artichoke hearts, chopped

3 Tbs. sweet relish

2 scallions, chopped

2 garlic cloves, minced

1/3 cup dried apricots, coarsely chopped

¼ cup chopped parsley

¼ cup vegan mayonnaise (I use Nayonaise)

2 tsp. mustard

1 tsp. lemon juice

2 tsp. Old Bay or Bragg seasoning

Salt & pepper, to taste

Nuts or seeds of choice, to serve (I prefer almonds or sunflower seeds . . . or a little of both!)

Directions

Pulse cooked chickpeas in a food processor just until chunky. Transfer to a large bowl, and stir in all other ingredients. Serve chilled or at room temperature, sprinkled with whatever nuts or seeds you prefer.

I especially enjoy this salad stuffed in whole grain pitas alongside a generous amount of alfalfa sprouts.

Afternoon Snack

One of my favourite Larabar flavours, devoured whilst driving.

Dinner

I was slightly peckish about an hour before dinner, so I ate my first persimmon--I enjoyed it, although I probably wouldn't buy anymore. The taste grew on me with every bite, though.

Toast with mashed avocado (a.k.a., mashed heaven!), sautéed spinach with dill and a pinch of nutmeg, and a big bowl of veganized French Onion Soup.

Some homemade vanilla soy yoghurt for dessert.

My mum also made a lot of French Onion Soup while I was growing up, but of course, the traditional version includes beef stock and dairy. So, in order to satiate a craving that has probably been gnawing at me since, oh, May or June, I finally veganized her recipe.

French Onion-Seitan Soup

I make my own seitan at home, using this incredibly easy recipe, because it’s wayyyyyyyyyyyy cheaper than buying a box at Whole Foods.

Serves 8-10

Ingredients

2 Tbs. olive oil

3 lbs. Vidalia onions, halved and thinly sliced

6 garlic cloves, minced

1/2 tsp. salt

2 Tbs. whole wheat flour

1 vegan vegetable bouillon cube

2 Tbs. Bragg Liquid Aminos*

2 tsp. Bragg Sprinkle Seasoning*

24 oz. seitan, cut into strips

Salt & pepper, to taste

Slices of whole wheat, sourdough, or rye bread, very well toasted, to serve

Vegan cheese alternative, to serve (optional)

*These Bragg products are two absolutely necessary additions to all vegan kitchens!

Directions

1. Heat oil in a large pot over medium heat. Add onions, garlic, and salt, and cook 5 minutes, stirring often. Reduce heat to very low, and cook, stirring occasionally, 50 to 60 minutes, until onions are very tender and brown.
2. Stir in flour, and cook 3 to 4 minutes, stirring constantly. Pour in 8 cups water. Add bouillon cube, liquid aminos, seasoning, and seitan. Cover, and simmer 15 minutes. Add salt and pepper as desired, and serve hot topped with toasted bread and, if using, melted vegan cheese alternative.

I used homemade rye bread. I've never really tried any vegan cheese products, so I can't recommend one particular brand. You could also probably try stirring in some nutritional yeast, if you like.

“We join with the earth and with each other. We join together as many and diverse expressions of one loving memory: for the healing of the earth and the renewal of all life.”

~U.N. Environmental Sabbath Program

Too Much squash?

Is there such a thing? Probably, though I will still argue that there is, in fact, no such thing as too much squash.

Why am I contemplating this?

Because I’ve eaten roughly 4 pounds of squash in the last 3 days.

That’s right, you read correctly.

4 pounds.

All by myself.

My mum says I’m risking turning yellow, thanks to all that beta-carotene, but the delights of roasted hubbard and kabocha squash were just too tempting to ignore. Thank god there aren’t any carnival squashes around, or else that’s probably all I’d be eating.

By the by, a delicious wrap combination includes hummus, pesto, spinach, apple, and roasted winter squash of choice.

Speaking of eating, are you getting excited for Thanksgiving? I certainly am! I’m already planning out all the dishes I want to make—I’m still pondering whether I’ll veganize traditional dishes or if I’ll create an unconventional theme and allow my creativity to soar from there. I have a couple more weeks to decide. If you have any ideas or requests (something you’d like to see veganized/healthified/whatever), feel free to let me know! I’m always open to brainstorming!

Tonight, our campus vegetarian club met for our monthly potluck, our own Thanksgiving feast, per se, powered by plants instead of poultry. It was a smaller gathering than usual, but as always, the company and cuisine were delicious! Here are some photos of our eats.

An appetizer platter with raw carrots, green peppers, and Ants on a Log (peanut butter, celery, raisins)

It may not look like much (my fault for poor photo quality), but this hearty vegetable stew was delicious! It contained carrots, peas, parsnips, brussel sprouts, and 2 types of mushrooms.

Homemade dinner rolls for dipping into the stew.

Someone also brought some beans and rice, but he arrived 30 minutes late, and I “forgot” to snap a photo because, well, I was in the middle of enjoying dessert, which I provided . . . pumpkin pie, of course!

Perfection. <3

I was so pleased everyone LOVED the pie. One guy even commented that it was as good as any non-vegan pumpkin pie! The ultimate compliment for a vegan cook/baker! Unfortunately, I can’t take really any credit for the recipe, which can be found here.

And tomorrow, one last piece of this delectable pie awaits me . . . can’t wait!

“Today, today, today. Bless us . . . and help us to grow.”

~From the Rosh Hashanah Liturgy

What I Ate Wednesday (9)

It’s the best day of the week, thanks to Jenn. Let’s cut right to the chase, shall we?

Breakfast

Breakfast finally tasted GOOD again! Hallelujah! And it brightened the grey November morning.

Steel-cut oats cooked with soymilk & frozen strawberries, topped with ground flaxseed and a dollop of peanut butter.

Mid-Morning Snack

I wasn’t terribly hungry, thanks to my filling breakfast, but I felt a headache forming about an hour before lunchtime, so I ate something small to snuff any migraine that was potentially forming, since for me, hunger all too often results in head pains.

A carrot, homemade hummus, and a serving of Wheatines from Barbara's Bakery.

Lunch

Lunch was FABULOUS! One of the best I’ve had in a while. And oh my goodness, I have discovered my squash soulmate—carnival squash! If you haven’t tried one yet, run (don’t walk!) to your nearest market, purchase one (or one hundred!), roast it, and prepare your tastebuds for a treat!

A bowl of Ancient Grain Salad (recreated from a Whole Foods recipe, which I'll post on Friday!), sautéed spinach with dill & nutmeg, half a roasted carnival squash, a bowl of honeydew, and a bit of Chocolove's 77% Cocoa Extra Strong Dark Chocolate.

Afternoon Snack

I was in a hurry to get to class, so I raided my emergency stash of Larabars before dashing out the door.

 

Dinner

I arrived home to a delightful bowl of stew, which warmed me body and soul.

Lots of soups and stews being cooked here these days. This is a new recipe I'll share on Friday--Greek Antipasto Stew.

Followed by a second small bowl of honeydew. I ADORE melon!

Happy Food Day!

Today is Food Day—and as a foodie myself, I intend to celebrate with some delicious eats. Food Day isn’t just about culinary prowess or gastronomic epiphanies, however; organizers also emphasize the importance of whole, minimally processed foods; of environmental and financial sustainability; of alleviating hunger nationwide; of prohibiting cruelty to animals; and of promoting fair conditions for small farmers and farm workers. Be sure to check out the website and sign the congressional agenda!

While I’ve already long incorporated those aforementioned principles into my personal and dietary philosophies, I still strive to spread positive messages about plant-based diets and clean eating through this blog and especially through the recipes I regularly post. I strongly believe that “a picture’s worth a thousand words,” so I also aim to snap the highest quality photos possible. Sometimes, however, as many other food bloggers have encountered, certain foods just aren’t that photogenic . . . of course, that doesn’t mean they’re inedible. Some of the ugliest dirt-coloured stews can be downright delicious, for example. With the two recipes I’m sharing today, the photos may be a bit boring and the food, a bit monochromatic, but just remember, “you can’t judge a book by its cover”!

North African Peanut Butter-Broccoli-Peach Salad

Inspired by this recipe

Serves 4-6

Ingredients

½ cup peanut butter

2 Tbs. tomato paste

2 tsp. garam masala

2-3 garlic cloves, minced

1 large head of broccoli, florets and stems cut into bite-sized pieces and steamed

2 peaches, pitted and chopped

¼ cup raisins

4 scallions, chopped

1/3 cup cilantro, finely chopped

Salt & pepper, to taste

Directions

1. To make the sauce, combine peanut butter, tomato pasta, garam masala, minced garlic, and 2-3 Tbs. of water in a mini food processor. Blend, adding more water if necessary, until a smooth consistency is achieved. Set aside.
2. Toss together broccoli, peaches, raisins, scallions, and cilantro in a large bowl. Drizzle with dressing, and stir thoroughly until everything is pretty evenly coated. Sprinkle with salt and pepper as desired, and serve chilled, at room temperature, or heated over a cooked grain of choice.

Boyfriend tested and approved--he was particularly impressed with the combination of flavours in this dish.

This week’s huge one-pot meal was a delicious stew yet again featuring every foodie’s favourite winter squash—pumpkin! Because I went to the co-op and splurged again . . .

Buttercup and kabocha and acorn, oh my! And some other varieties, too. All I want to do right now is eat squash . . . XD

Pinto Bean-Pumpkin Stew

Inspired by a recipe in The Ultimate Book of Vegan Cooking

Serves 8

Ingredients

1 Tbs. olive oil

2 large onions, diced

6-8 garlic cloves, minced

2 Tbs. mustard powder

1 Tbs. dried rosemary

1-2 tsp. red pepper flakes

2 large red bellpeppers, chopped

4 cups cooked pinto beans

1 small roasted pumpkin, cut into 1-inch cubes

½ vegan vegetable bouillon cube

1.5 Tbs. blackstrap molasses

Salt & pepper, to taste

Directions

1. In a large pot over high heat, sauté onion and garlic in oil for about 2 minutes. Stir in mustard powder, rosemary, and red pepper flakes, cooking for 30 more seconds or so before adding chopped bellpepper. Reduce heat to medium-low and cook about 3-4 minutes, until veggies are just tender,
2. Add cooked beans and pumpkin to the pot. Stir in bouillon and molasses, thoroughly mixing everything together. Sprinkle with salt and pepper as desired, and serve hot over a cooked grain of choice.

Served here with shortgrain brown rice. So hearty, warming, and filling!

The Most Wonderful Time of Year

And that just doesn’t apply to the Christmas season, in my opinion!

I mentioned on Friday how I already have the holidays in mind—and what better way to pre-celebrate than with breakfast! I noticed this morning that some Bartlett pears I purchased earlier this week were finally perfectly ripe, so following the trend commenced by Pumpkin Pie Oats and continued by Plum Pudding Porridge, I indulged in some gingerbread . . . oatmeal, that is!

Gingerbread Breakfast Bowl

Serves 1

Ingredients

½ cup oat bran or rolled oats

1 tsp. pumpkin pie spice*

¼ tsp. ground ginger

Pinch of salt (optional)

½ cup milk alternative

1-2 tsp. blackstrap molasses

1 tsp. vanilla extract

Chia seeds or ground flaxseeds

½ pear, chopped

Dried figs, chopped

Dried cranberries

Chopped pecans and walnuts

Candied ginger (optional)

*See my Carrot Cake Oats for a homemade blend.

Directions

Sift together oats, spices, and salt in a saucepan. Add milk alternative, ½ cup water, molasses, and extract, and bring to a boil before reducing to medium-low heat and cooking until liquid is mostly absorbed and oats are creamy. Transfer to a bowl and add toppings as desired.

So warming and comforting! I actually used steel-cut oats for this bowl. If you prefer steel-cut, I suggest soaking 1/4 cup overnight in your milk alternative of choice + water, so that the cooking time in the morning is only about 5-7 minutes, not 25-30. Works like a charm!

Yesterday, I went to one of the local co-ops, and look what I found!

From left: a turban squash (New discovery! Wow!), two acorn squashes, a pumpkin pie squash (that's what it was called?!), and my favourite, a butternut squash! *drool*

I seriously flipped (figuratively, not literally). I am a rabid squash-aholic. Expect to see many a squash recipe in the coming months, my friends!

Question: What’s your favourite oatmeal combination, especially during the colder months? Do you like love squash?