For this week's Raw/Vegan Post, Nida brings us a gorgeous, comforting recipe from "Oh she Glows". How people come up with such wonderful vegan replacements for their favourite meals/drinks, I will forever wonder! So creative. Enjoy. W.P
Slippers, flats, boots, scarves all in 3 days?! Toronto, i feel for ya! I say fuhgedaboudit and have a hot chocolate thats cold! hee hee :) The weather has been crazy up and down the east coast, why not arrange your DSW stores at your door entrance from all the varied crazy weather and sip on this yummy drink?! It has tons of protein, fiber, omega-3 and is like a smoothie or a pudding.
What you need:
3/4 cup unsweetened almond milk
4 large almond milk ice cubes (see note)
1/4 cup chia seeds
5-6 pitted Medjool dates, to taste
2-3.5 tablespoons unsweetened cocoa powder (see note)
1/2 teaspoon pure vanilla extract, to taste
pinch fine grain sea salt or pink Himalayan sea salt
Fill an ice cube tray with almond milk. Freeze until solid. You can use leftovers in smoothies or for more pudding in the future.
To make the pudding: Add 3/4 cup almond milk into a high speed blender. Now add the rest of the ingredients, including the almond milk ice cubes.
Blend on the highest speed until super smooth. Enjoy immediately or chill in the fridge where it will thicken up even more.
Add the cocoa powder to taste. Some brands will be more pungent than others. 3.5 tablespoons of cocoa powder is great with Camino brand however you may need to use less depending on what kind you use. My advice is to add the cocoa powder slowly to taste.
You will want around 12 tablespoons of almond milk ice cubes added to the pudding though You can skip the almond milk ice cubes and simply add a splash more almond milk. Chill in the fridge the old-fashioned way.
If your dates are firm, I suggest soaking them in hot water for at least 30 minutes before you begin. Drain well.
To turn this into a chocolate "frosty" add more ice cubes to make it super icy.
To make this nut-free, use a nut-free non-dairy milk of your choice.
Hat tip: Oh She Glows
Feeling a little chilly and summer is no where to be found? Have some warming veal and barley stew...
I made this delicious Veal & Barley Stew back in December when the ice storm in T.O hit and I had family over as we still had power… Thus the stew disappeared before my eyes before I could take some out to get a proper picture!! It is so simple to make, is insanely filling and is deeply satisfying. Keep it low on salt and big on flavour and you have yourself a healthy meal.
It is assumed that when we invite guests over to our home, we’ll be offering them something to munch on if not a full meal… and as such, there can be times people come over to your home already really hungry in anticipation! However, you might have to wait to serve lunch or dinner to guests that have already arrived because there are some stragglers that are delayed. In such situations it is important to have a back up plan on how to keep your guests happy (or busy at the very least) so that they are not a miserable bunch by the time you are able to serve them.
It would be ideal if you had a charcuterie plate all prepped and ready to go but that might not be the case if you were planning to serve a simple meal or a heavy one that you wanted your guests to tuck into asap. Appeasing a hungry and impatient group doesn't have to be a tough task. Use whatever you have- just make it look pretty. Maybe you can’t serve up your first course/appetizer as it has to keep warm and only 4 out of your 9 guests have arrived- why should you double up your efforts when you can use that time to prep for the whole meal or to chat with them. Look around your kitchen, pantry and in the fridge for inspiration.
I try to keep certain items in my pantry at all times; such as, dry fruit, textured and flavoured crackers, and nuts. There will usually be at least 2 kinds of cheese in our fridge at all times and 1 or 2 types of fruit. A couple of weeks back, we were waiting for 1 last guest to arrive for lunch, so I quickly put together the above items for the other 4 guests to enjoy as they talked and sipped on their drinks. My guests loved it. They thought I had planned it when really, I had planned for them to have drinks and start their first course directly as I was serving a 5 course heavy meal that afternoon. (The menu: Pan Con Tomate, Mushroom & Potato Bisque, Fattoush, Jerk Chicken with Tri Colour Risotto, Apple & Berry Galette with Vanilla Ice Cream, followed by Tea of course!) As you can imagine, I didn't need to plan ahead for appetizers but because I had to delay, I put together a selection of the following: almonds, black pepper goat cheese, rosemary and olive oil crackers, and grapes. Simple and yet it kept them happy for that extra half an hour.
Some suggestions of typical items that we can find in our kitchen to throw together:
Cheese slices (whatever cheese you have)
Cream cheese on crackers
Dates or figs
Bresaola or cold cuts
Bread with olive oil and balsamic vinegar
What is the oddest combination you have served up for people to pick on as they wait because you didn't have anything planned?
Veal biryani is actually one of those rice dishes that is favoured by everyone who loves tender meat. It tastes very different from chicken biryani and also takes longer to make since veal cooks at a slower rate. I make this on special occasions as it's not a dish that can be made in a hurry. The veal has to be cooked just right in order to have that tender texture. Enjoy this biryani with any salad of your choice and lots of yoghurt.
Wow- What a beautiful picture! Raw Tacos! I know many of us have semi- raw versions of these beauties but this particular recipe Nida has brought to us from her collection of favourites is a definite winner. She always manages to find us the best recipes out there to share for her Tuesday posts. H/T The First Mess for this one! Oh and for those that are wondering why Nida's post starts with her excitement about spring- before you grumble, she isn't in Toronto! W.P
Oh yes, Spring is in full swing and with the summer comes one of the best childhood delights: Corn. Sweet, fresh, juicy corn. And I happen to love Mexican food- the combination of sultry spices mixed with bright cilantro are a gastronomic vacation to the Latin world. Tacos are a favourite, but we all know there is nothing healthy about tacos the way we eat them now! So here's a recipe to keep your waist in line but satisfy an array of tastes; remember you can mix and match anything, and if you like a smoky taste, add some paprika and a touch of turmeric ;)
What you need:
notes: You could probably swing the cashew sour cream in a food processor instead of a blender. Just might be a touch more chunky–still so tasty though.
sweet corn ceviche salsa ingredients:
2 cobs of corn, kernels removed
juice of 1-2 limes
salt and pepper
1/4 cup diced red onion
1/2 pint grape tomatoes, quartered
small handful chopped cilantro
spicy nut + seed crumble ingredients:
1 heaped cup of mixed, raw nuts + seeds (I used walnuts, almonds + sunflower seeds)
sea salt + pepper
ground spices you like (chili powder, cumin, coriander, or taco seasoning if you're feeling freaky)
little splash of grapeseed oil (or olive oil)
little splash of coconut aminos (or tamari, nama shoyu, soy sauce etc)
cashew sour cream ingredients:
3/4 cup raw cashews, soaked for 3 hours or more
juice of 1/2 a lemon
tiny splash of apple cider vinegar
fat pinch of sea salt
2-3 tbsp of filtered water
1 cabbage, leaves removed and cut into respectable taco shells
6-8 swiss chard leaves, de-veined and cut into palm-size pieces
1 ripe avocado, cut into slices
extra chili powder (or paprika)
extra chopped cilantro
How to Prepare:
Make the corn salsa: in a medium bowl, combine the corn kernels, lime juice, salt + pepper and red onion. Toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Add the tomatoes and cilantro and stir to combine. Check the mixture for seasoning and set aside.
Make the spicy nut + seed crumble: throw all of the ingredients in a food processor and pulse the mixture until a chunky paste forms. Season it to your liking, scrape into a bowl and set aside.
Make the cashew sour cream: drain the cashews and place them in a blender pitcher. Add all of the other ingredients and blend on high until a smooth paste is achieved. You may have to scrape down the sides a couple times and add some extra water. Once the mixture is smooth and tasting creamy + sour, store it in a bowl or squeeze bottle in the fridge.
To serve: lay the cabbage leaves on a platter. Line them with the swiss chard pieces. Divide the spicy nut + seed mixture among the shells. Then, scoop some corn salsa into each shell as well (there will probably be extra). Garnish each taco with some sliced avocado, cashew sour cream, a little dusting of chili (or paprika) and some extra cilantro. Enjoy!
H/T: The First Mess
hAPPY eATING & kEEP sMILING
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