Good things to eat

Posts tagged ‘vegan’

What do you think of Wheat Grass?

Firstly, I need to apologise for being so absent.

The truth of the matter is I’ve been quite caught up in getting used to my new life.

Earlier this Summer The Chef was offered one of those “too good to pass up” kind of jobs and so with only a few weeks notice, we packed up our whole lives and left our beautiful Victoria, British Columbia and moved to Edmonton, Alberta.

Not that there is anything particularly wrong with that, in fact, Edmonton is a lovely city and I hope to share some of it with you when I get back on a writing track, it’s just that we went from the warmest in Winter Canadian city, to arguably one of the coldest in Winter Canadian cities, which admittedly, I’m not doing too well with.

Anyone who knew me back when I lived in “Winter cities” knew just how miserable I was and how escape from Winter was the number one reason I moved to Victoria some ten years ago.

You see, I went from THIS

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And This

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To THIS

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And This

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So what to do in Winter in Edmonton?

Well……grow some Wheat Grass of course!

Probably like you, I’ve read SO much stuff about just how wonderful wheat grass juice is for you!  92 different minerals alone and filled with chlorophyll.  A wonder food touted with discouraging and perhaps even curing all kinds of diseases and aliments.  But what does it really taste like?

I can’t tell you how many times I have bought a flat of it at the health food or grocery store and brought it home with the intension of juicing it!  But instead I just let it over grow and then watch it turn brown and dies and make me feel sad.  And it isn’t cheap either which is an added annoyance.

So I decided to kill two birds with one stone.  I thought I’d try to grow my own!  Chances are if I grow it myself, I’ll be more inclined to use it?  And at worst, if I don’t, I can just compost it and recycle the dirt and try again.

And, it’s something fun to do in Winter!

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Growing it is surprisingly easy.

You will need:

  • something to grow it in ( I’ve been using left over lettuce boxes)
  • some quality dirt ( preferably organic cause you are growing food)
  • some “wheat berries” – I got them in the bulk section of the grocery store or Bulk Barn

Prepare your dirt in your box or whatever you are using.  Then soak about a 1/4 to 1/2 cup ( depending on how big your box is) of wheat berries in water for about six hours or overnight.  Drain off the water and sprinkle speeds evenly over the dirt and lightly cover them with more dirt.

Keep the dirt moist but not wet.

In a couple of days you will see the grass sprouting up!  Easy as that.

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Let the grass blades get to about 3 -4 inches tall before you use them.

Obviously by the picture here, you’ll see I let them go just a little too long but they were still good.

I then went online and watched a bunch of videos of various Hippies juicing their wheat grass to try to get an idea of just how much I need to actually get a yield of any kind.

There are a lot of variables there, like what kind of juicer or blender or whatever.

Also, some people seemed to drink it straight in shots, while others added water or added the juice to other juices or smoothies………

I think the real point is to try it first….see what you think.

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So when you are ready, hack off some of the grass.  Even though it is in my kitchen, I still washed it, cause it can still be dusty or whatever.

Then I shoved it in the juicer.  As the pulp squished out, I put it back through the juicer a couple of times because I saw one of the hippies doing that.  It still seemed to squeeze out more juice, so I guess that’s good.

I yielded a couple of ounces.  But honestly…..that is about all you need for a shot.

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So?  How did it taste?

Well……..the smell is a bit much.  Literally smells like squished grass.  Don’t know if you ever ate any grass as a kid, cause you saw your dog doing it?  Well….it’s all a similar experience.

I gulped it down in one shot. As it went across my tongue it was very intense and so I was expecting a horrible aftertaste, but surprisingly, it wasn’t offensive at ALL.  In fact, it was almost a bit sweet!  I know!  Who would have thought??

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Many have reported extreme reactions to it.  Like having to run to the bathroom because something was going to happen from one end or the other.  I experienced neither of these.  In fact, it made me feel quite invigorated, like I had just done something terribly good for myself!  Power of suggestion?  Perhaps, but you might want to give it a try for yourself…..to at least to be able to say you’ve done it.

If you don’t want to go to all of the trouble of growing it and juicing it……..go to your local juice bar and give it a try……especially in Winter…..can’t hurt!!

A Warm Lunch at the Office

Anyone who has been following this blog for a while knows that I am NO fan of microwaves and have not (knowingly, although I realize it must happen to me some places!) eaten microwaved food in at least 10 plus years!

But when the weather starts to turn this can pose a problem for a girl who is looking for a little warmth at lunch time at the office and there is no way to heat anything up except the you know what!

So imagine my delight when I saw THIS idea!!

Please forgive me, I do like to give credit where credit is due but I do subscribe to a lot of food blogs and can’t always remember where I see what I see and regrettably I couldn’t find this again when I went back to look for the instructions.  So thank you idea giver.

So let’s call them Homemade Noodle Pots.

We’ve all had them.  Some are better than others.  But even the “organic” “healthy” versions are still pretty much weird dried stuff in a cup.

You know what I’m talking about.  Those instant lunch things that come in a cardboard, or worse, cup.  You peel back the lid, pour boiling water over it, cover it up again, let sit for a bit and voila.  A cup full of some kind of warm, usually desperately salty, noodle type stuff.

And they aren’t even that cheap, especially the higher end ones!

So why not just make your own DIY noodle pots?

You can put just about anything you’d like but best of all, you know exactly what’s in them!

And what’s great, on a Sunday afternoon, you can make up all of your ingredients, pack up your jars and have one for every day of the following week!  Imagine?  A whole week of not having to worry about what to bring for lunch??  Fantastic!

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Here is what you will need:

Heat safe jars, like Mason Jars 500 ml size x days of your week

Flavour base: I tried different combos for each day to change it up a little.

1 to 3 teaspoons of organic or quality soup stock base, miso paste or curry paste

More Flavour:

1 to 3 teaspoons of:  coconut milk, sesame oil, hot sauce or Sriracha, tamari or Bragg sauce etc

 

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Fillers:

Chicken, tofu, frozen vegetables, shredded cabbage, cooked lentils or beans, thinly sliced mushroom, kimchi, hardy greens, boiled egg, or whatever else you might find in the fridge!

Noodles:

Cooked Soba noodles, spaghetti, rice noodles, ramen.   I haven’t tried this yet, but maybe dried couscous?

Toppings:

Green onion, Cilantro, shredded carrot, a slice of lemon?

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Start with the flavour bases on the bottom of the jar, spread them around so they will dissolve evenly.

Then add in your filler items.

Then the noodles and pack it down nicely.

Then finally what ever fresh toppers you might be using. ( if you want these really fresh, perhaps store separately and top the noodles just before eating)

Put the lids on tight and refrigerate!

Each morning, grab one to go!

 

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When it’s time to eat, simply add some boiling water and replace the lid.

Let sit for a few minutes to let everything warm up.  Then maybe give the jar a little shake or a twirl before you open it or give them a good stir with your chopsticks to let the flavours mingle.

 

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You can enjoy it right out of the jar or dump it into an awaiting bowl and eat right away while it is warm.

 

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And there you have a nice warm, weird stuff free, bowl of niceness to get you through your afternoon!

 

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Zucchini Fritters

Here is a surprisingly tasty snack for you.

Over the last few weeks there seems to have been so many “Snack Worthy” things on TV.  All of the award shows and of course the Super Bowl…….

So I was looking for something a little more interesting to serve than all the usual suspects.

I happened to find something similar to this on a Vegan website – no need to tell anyone they were Vegan and spoil the decadent impression that they made!

In the original recipe they were served with a cashew cream, so they were truly Vegan.

I served them with sour cream laced with Chipolte Tabasco sauce, which is still a Vegetarian item!

Start by grating:

  • 3 medium zucchini

Put the grated zucchini into a clean tea towel and squeeze it over the sink as hard as you can to get as much of the liquid out as possible!

Then add to a mixing bowl with:

  • 1 medium grated carrot
  • 3 Tbsp finely chopped red onion

Meanwhile grind in a coffee grinder or mini food processor:

  • 1 Tbsp flax seeds

And then add that to:

  • 3 Tbsp water

And let those sit together for about 5 – 10 minutes till they form a thick goop.

This is what we are going to use instead of the traditional egg.

However, if you don’t have any flax, or a grinder and don’t care about egg, by all means use egg!

Then toss together the flax with the zucchini, carrot, onion with:

  • 1/4 cup chickpea flour
  • 1 Tbsp arrowroot powder
  • 1 Tbsp curry powder
  • salt and pepper, to taste

Mix these all together till you get a nice thick batter.

Heat a skillet and add enough oil to coat the bottom, but I don’t like too much so they are swimming, but enough that the bottom is covered.  I even brush the oil around with a pastry brush so the pan is well coated.

Then start adding batches of about a 1/4 cup of mixture, as many as comfortably fits, and flatten them down.

Cook until golden and crispy on both sides.   Keep them warm in a low oven till they are all ready.

And then serve immediately!   With the topping of your choice.

These were really good considering there was no egg or real flour and really kept their shape.

 

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Curried Kale Pancakes with Maple Glazed Onion topped Eggs!

Now I  know that all of the experts say that the key to a good food blog is enticing pictures of the dish that pull people in to read further and maybe even attempt your dish.

But I made something so delicious for brunch today, that I just had to tell you about it immediately.  I wasn’t even thinking that I would write about it because I had no idea it would be so good.   But then we gobbled it down and I never got a chance to take any pictures!

Hopefully just my description of the item will be enough to do the trick for you!

As anyone who has been following this blog for any length of time knows all too well,  I am a big fan of kale!  And that I like to use it in untraditional places.  Case and point in my kale pancakes.  But I have to say that this recipe is one of most looked at postings on this blog.  And in fact, if you Google kale pancakes, it is the first item listed!  On ALL of the interweb!!

So this morning I felt like making some eggs, but was out of bread for toast and it is a bit of a dreary winter Sunday so I didn’t feel like going out to get any.

What to make?  I didn’t really feel like anything too sweet………of course the kale pancakes!

So I whipped up a batch of the pancake batter, only I changed it up a bit and actually this version is completely Vegan.

Into the blender went:

  • 2 whole cloves fresh garlic
  • about 2 cups worth of ripped kale leaves, stems removed
  • 1 cup plain almond milk
  • 1 cup ( or more till you achieve right consistency) chick pea flour (or flour of your choice)
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tbsp curry powder

Whiz that all up in the blender and then let sit a bit.

Meanwhile, heat up your skillet ( I used two at a time to move things along quicker).

Once they are ready, add a bit of butter or oil of your choice and make your pancakes as you normally would.

Keeping the cooked ones warm in a low oven.

Once your pancakes are all cooked, use one of the skillets to caramelize an onion.

When it is well caramelized, douce it with a generous glug of good maple syrup!

Meanwhile, in the other skilled, fry up as many eggs as needed.  I did them to a nice “over easy” so that when you put them on top of the pancake and cut into them, the nice creamy yoke will ooze all over.

When ready to assemble, place pancakes on the bottom, then over easy eggs and then top with the maple covered onion!

Oh MAN was that good!

And if you were so inclined, feel free to add a little bacon or sausage to the equation and some extra maple syrup on top and you will have an impressive brunch item indeed!

I really wish I had a picture for you, cause it was THAT good!

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Dodgy Beet

It’s hard to say if there is actually anything wrong with this beet.

We have become so accustomed to “cute” vegetables.   “Baby Greens” and mini this and mini that.

The truth is, these quick grown, quickly harvested vegetables don’t have nearly the same amount of nutrients as their older, possibly tougher, longer grown counter parts.

I mean it would it makes sense.  The longer you grow, the more good stuff you have in you.

So I was VERY surprised when someone gave me this beet!

A beet the size of a rutabega!  I’ve never seen such a thing!

But now I’ve been so conditioned by the “small stuff” that I am frightened of the big beet!

Was it grown under a power line?  Near a nuclear reactor?  What’s the deal with it?

Perhaps it just hid from the picking machine on a few harvests?

I don’t know.

I mean you could do great things with such a big beet.   Like slice it super thin and make raw beet ravioli out of it.

Or the biggest pot of borscht?

I don’t know.  I’m afraid of it.

What do you think?Birthday 2014001

 

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Rice Crackers

How does that saying go?  “Something or other is the mother of invention”?

Well with me, it is “expensive”.  I often come up with some of my best creations after trips to the health food store.  I walk the isles offended that they want to charge WHAT for THAT??

So then I get mad and come home and make my own version.

Today it is rice crackers.  Now with everyone on the gluten-free band wagon, rice crackers are abundant and varied and increasingly expensive.

So I googled “how to make rice crackers” and there were a few variations, but this is what I ended up doing and it was so simple.

You will need:

  • 1 cup cooked rice ( I used brown basmati)
  • 1 cooked potato or yam ( see note)

If you like you could just chop and boil the potato or yam, but I decided to roast the yam with a small diced onion like I do in my side dish ROASTED YAM to add a whole new depth of flavour to the cracker.

Then add rice and yams to the food processor.   Whiz them up until coarsely blended.

Then it is up to you what you might want to jazz them up with.  I added:

  • 3/4 tsp sea salt
  • 1 tsp sesame seeds
  • 1 tbsp pumpkin seeds
  • splash of olive oil

Whiz that up in the food processor till well blended.

Then dump the mixture out onto a piece of parchment paper that is directly on the counter or other flat surface.  Cover with another piece of parchment paper and with a rolling pin, roll the dough out nice and thin.

You may need to do this in two half batches.  With my first attempt it kept squishing out of the sides of the paper because there was too much in there.  You don’t want that.

Then when you have your dough rolled out to a nice size, remove top parchment and then carefully slip the bottom parchment with dough on top on to an awaiting baking sheet.

Use a knife to gently score shapes into the dough so that the crackers come apart easily when baked.

Then put into a 300 degree oven for about 45 minutes or until they are crisp but not browned.

Can it get easier than that??  And for a FRACTION of the price AND they are gluten-free!

BAM!

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And they turned out delicious, probably my best attempt at home-made crackers yet!

World Vegan Month

If you’ve been following along, you might remember that earlier in the year I did a VEGAN CHALLENGE where I adopted the Vegan diet for one month.

I just did it to see IF I could do it and to see if it made me feel different or not.

Well it certainly did.   CLICK HERE if you’d like to read how it turned out.  And read some back posts for some of the Vegan recipes I tried along the way.

So when I found out that it is WORLD VEGAN MONTH, I just wanted to honour all those Vegans for their hard work and dedication!   Good on ya!

And Happy World Vegan month!

World Vegan Month

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