News and Chews

Wow, it's been a week since I last posted! We're having 'spring break'... which, in some ways is a break but other ways, very much not a break (you at-home moms and dads know what I'm talkin' about here)! I've enjoyed not having to bustle out of the house in the morning to school and preschool and back to preschool, and back home and back to school, and squeezing in grocery shopping, housecleaning, lesson, activities, and cooking in between! Phew! Yes, having a change of pace from that routine is certainly a welcome break. But, we've been trying to 'spring clean' in a sense, clearing out things we aren't using and getting to chores we've neglected... AND I've been testing new recipes, so it's been busy as ever.

So, let's catch up on some news and chews!

First, some news:
Many of you know I've been writing for VegNews for the last couple of years. Well, I'm no longer contributing articles for VegNews, in case you are looking for them in upcoming issues. I will, however, be contributing vegan cooking articles for alive magazine. I'm very excited about this, because they haven't had a dedicated vegan feature in the past, and so I hope to write for their magazine on a regular basis. alive is available in health and whole food stores across Canada, so the vegan exposure is a very great thing!

Next up in news: eat, drink & be vegan is a Finalist for ForeWord Magazine Book of the Year Award in the Cooking category. The award is announced on May 29 at Book Expo America... wish me luck! :)

Now, for the chews!

This is the Olive Oregano Wine Baked Tofu from the foodtv.ca recipes. Guys, this dish is wicked tasty, and might even convert the tofu-averse! And though I haven't yet tried it with tempeh, I think it would be smashing good!

We are enjoying tempeh more than tofu these days. Not only do I dig the earthy, nutty flavor and beany texture, but since it is fermented (and retains fibre, unlike tofu) it is much easier to digest. So, tempeh is making its way to our table more frequently, and as a result, you'll see more tempeh recipes coming from this cookbook author (I already have two insanely delicious ones that I will soon post about)! I think seitan would also be well suited to this recipe. Seitan is not my specialty. Why? Well, while I think it can be fun, and versatile and a great protein source, it's just not a food that my family ever likes. I have enjoyed the occasional seitan recipe, but not the kids or mister-man. Plus, though I've sometimes enjoyed eating seitan, I don't always feel the best after eating it. Maybe because it's such a concentrated and processed wheat product... perhaps it's my constitution... whatever, I'm not sure. What I do know is that if you want some kick-butt seitan recipes, then go to the experts - wheat-meat queens Bryanna or Isa and Terry. They'll serve up some winner seitan recipes for you! Now... back to our recipe at hand...

The tofu bathes in a marinade of white wine, balsamic vinegar, olive oil, oregano, agave nectar sun-dried tomatoes, grapes (yes grapes!) and Moroccan dry olives. Do try to use these Moroccan dry olives, rather than kalamata or other olives. They lend a very distinctive taste that is superb in this dish. Also, do try to use organic grapes if at all possible. (they are part of the dirty dozen, remember). While the recipe calls for red grapes, I used organic green grapes this time, and they worked fine. Oh, and use 1/3 cup of grapes rather than 1/4, as per edits here. Serve it with a whole grain, or with roasted potatoes, or polenta. This is also a marvelous dish for those of you that cannot eat garlic and/or onions (I have heard from quite a few of you with this dietary restriction). Plenty of flavor in this dish with no garlic or onion to be found.

Speaking of spuds. What's this, what's this? This bowl of tater temptation is Vive's Lemon Rosemary Potatoes. I've posted about them before, check it out.

All the news and chews fit to print for now. So, please try out the tofu dish folks, I think you'll LOVE it!

I'll be back with more soon... stay tuned, stay vegan!

Caution: Chocolate Decadence Ahead

Warning: The following post contains intense dark chocolate subject matter intended for a mature chocolate consuming audience. Some bites may induce whimsical, impulsive, and jubilant behaviours. Eating discretion is advised.


This slice of chocolate utopia is my Chocolate Raspberry Truffle Tart with Coconut Crust from the foodtv.ca recipes. The chocolate layer in this pie is luxurious and rich. Intensely decadent and deeply satisfying. So much so that a very small slice will suffice! All this richness, but using organic coconut oil (instead of margarine) and also healthier sweeteners... ='s no guilt!

After you've printed this recipe from the foodtv.ca site, please also print off the edits on this page (since Food Network Canada hasn't entered the edits yet).

This would make the IDEAL dessert for the Easter weekend. You can serve a chocolatey treat that is elegant but still not difficult for you to make. Heck, when I was testing this recipe, there was one day that I made 3 of these pies in one day... after making one the day before. I had so much chocolate pie I was giving it away, and freezing portions (and yes, it freezes exceptionally well... and is also most exciting to rediscover this hidden treasure when rummaging through your deep freeze!). If I can make 4 pies in one day, you can make 1 pie over the weekend!

And, a couple of cooking notes:
1. When measuring the coconut oil, break it up into small chunks/slivers with your knife. The range of 3 - 3 1/2 tbsp gives you some leeway since measuring those pieces can be tricky.
2. When combining the chocolate, oil, and coconut milk... gently stir until combined rather than heavily whisk. You don't want to work air into the chocolate mixture, so gently fold through until it's melted and combined.
3. I used strawberry jam for the pie in this photo. I was out of raspberry jam, and though strawberry was an okay substitute, raspberry jam is definitely the best. It contrasts with the chocolate better (and also looks prettier)!

I really hope you enjoy this slice of chocolate heaven as much as I do (and mister-man does).

Now, go shop for your ingredients. Make it already!

Vegan Biscotti

Matcha Green Tea Pistachio Biscotti. New recipe. Almost finished. The recipe I mean, not the biscotti. Want to keep these around a while. They're good. And wheat-free. And no margarine. Bliss.

Rawesome Nut Dip

I mentioned in my lasagna post that I'd be talking about my Rawesome Nut Dip. Well, here it is! The recipe is in ed&bv, and it is an entirely 'raw' dip, made with raw nuts.

I use a combination of raw nuts, which I think contributes different flavor notes in the dip. There is sweetness from raw almonds and creamy delicate pistachios, some earthy, slightly bitter notes from walnuts, and a deep nutty flavor from the pine nuts. As I mention in the sidebar of this recipe, you can substitute nuts with similar taste characteristics. For example, cashews (which are creamy and sweet) can be used in place of the pistachios and/or some of the almonds. Note that in my recipe, I suggest 3 - 3 1/2 tbsp of lemon juice (fresh please!). The lemon juice gives acidity that cuts through the richness of the nuts. So, I typically use the 3 - 31/2tbsp measure. But... you can start with 2 1/2 tbsp, and taste test the final blending. If you want it 'zingier', add more lemon juice, a little at a time. If you like it, but it needs extra moistening, simply add another tbsp of water and blend in.

This nut dip also includes fresh herbs and the sweet, juiciness of red bell pepper. Even though the color of this dip is not exciting or maybe even entirely enticing, I assure you this recipe is delicious! I brought it to a small party at the end of summer last year, and the bowl was scraped clean - by vegan, vegetarians, and omnis alike!

I will now offend any raw foodists reading. Yes, this dip is outrageously good to eat with raw veggies/crackers, or to present as a raw meal (ex: rolled in lettuce leaves with veggies/avocado as a wrap). But, since it has an almost 'cheesy' taste and texture, it is also incredible served in non-raw ways (sorry! raw folks out there)... such as:

1. Spread on breads/pitas with fresh veg for scrumptious sandwiches!
2. Layered in lasagna (dollop on one or two layers).
3. As a pizza based instead of tomato sauce. Spread on a whole-wheat crust, then sprinkle on toppings of choice.
4. Baked potato topping. Either use raw, or mix with some of the potato flesh and re-bake for some super stuffed spuds!
5. Used as a filling for stuffing pastas like manicotti, giant shells, or ravioli.
6. Tossed into beans or dolloped onto cooked grains.
7. As a soup garnish, especially for a lighter soup like tomato. Serve with a scoop of this dip and croutons! (try "Polenta Croutons" from ed&bv).

Any other ideas? I'm sure you'll come up with some once you test out this recipe for yourself. Get to it! Go on.

Really. Go to your kitchen. No, I can't deliver it to you. I'd like to, but I do have other things to do. Yep, I'm busy enough.

Stop reading. Get cooking. I mean un-cooking. :)

(and enjoy eating, drinking & being vegan!)

Return of the Vegan Cookbook

Doesn't that sound like a movie sequel? A film we'd like, right?! :)

At long last, ed&bv is in stock and shipping on Amazon. And since over 1/2 of our reprint was quickly distributed to fill back orders with Amazon and other sellers, we have now ordered a 3rd printing for ed&bv (to prevent a repeat of the shortage these last couple of months). But, just in case, be sure to place your order for ed&bv now if you have been thinking of picking it up.

And for those of you that have already ordered, thank you very much for your patience waiting for your shipment. You should be able to get a shipping update from Amazon now... and hopefully open a box to see that bright green cover any day now! YaaaaY!

Vegan Lasagna: 2 Ways!

Before I get to the food, an update to the Amazon situation. First, that outlandish price is no longer showing, my publisher straightened out that matter with them... but Billy, next time I'll get you on the case! ;) Also, apparently Amazon has had computer troubles, and for some reason more troubles specific to my ed&bv title. We are expecting to see stock showing for ed&bv early this week and orders being shipped.

Now, on to the good stuff!

I've been on a lasagna kick of late. I often get in cycles with recipes and dishes, and I guess February was not just for Valentine's, but also for lasagna!

I think lasagna is one of those dishes that we feel as vegans that we have to "work at" to have it (1) taste great, and (2) hold together for serving! Phooey on that! Lasagna can be easy, and in fact for both of these dishes it became a quick go-to dish for me on busier weekdays. As for it staying together in layers, there are a couple of tricks... but even if it doesn't, do you really care? As I always say "is Martha coming for dinner?"

So, this first version of lasagna is with a 'bechamel sauce'of sorts, except that... here's the jewel... I didn't have to make the sauce!

I received a sample of Mimiccreme to test out, and I really, really liked it. I was immediately intrigued by this non-dairy substitute because it isn't soy-based, unlike the majority of non-dairy subs on the market. This is a nut-based (cashews and almonds) cream alternative. You can buy Mimiccreme at VeganEssentials, and I understand it might be available through Cosmos soon, as well as natural food stores. To make this lasagna, I chose whole-wheat noodles over the standard white flour variety. I used the unsweetened Mimiccreme (probably about 2/3 - 2/3 of the quart carton). To the creme, I added a clove or two of freshly grated garlic (using my rasp), and whisked in a tbsp or two of arrowroot (since I wasn't sure if it would thicken enough through cooking, and the arrowroot thickened it just enough). I layered the sauce with the noodles, along with some artichoke hearts, and then topped the lasagna with a little vegan cheese. But, you know, the sauce was creamy and rich enough that the cheese wasn't needed. Next time I'll use a sprinkle of breadcrumbs tossed with olive oil and salt to top the lasagna, just for that textural crunchy contrast! To sum up, I definitely thought that this unsweetened Mimiccreme is a terrific pantry staple for us vegans, and I plan to order some online myself to continue to experiment, and enjoy things like creamy fettucine 'alfredo', creamy mashed potatoes, sauces... and more!

Next up is a more traditional tomato-based lasagna. This was sooooo easy, and hearty and delicious. I wanted to add legumes to my lasagna, and was thinking of making my "Hide The Lentils Tomato Sauce" from ed&bv. But honestly, as easy as that recipe is, I didn't have it in me this day to open the can of tomatoes and make that sauce from scratch. You all know that feeling! So, I opened a jar of organic pasta sauce, threw it in a pot with about 1/2 cup of red lentils and a few splashes of water (to help the lentils soften), brought it to a boil, then let it simmer covered until the lentils were soft. I went about my business, did some laundry and tidying, and before I knew it (maybe 20 mins) the sauce was ready. I layered the lentil sauce with the noodles (see all those pretty lentils?!), and kept it as simple as that... no veggies in the lasagna, since I served it with a monster big salad! Not only was this simple, nutritious, and delicious, but the lentils helped give structure to the sauce to hold the portions together (no "slip-sliiiiiding away").

Try either of these lasagnas and you'll see for yourself just how effortless a vegan lasagna can be.

And, a few tips to keep your lasagna from slip-sliding:
1) Don't add too many water-rich veggies like raw mushrooms or zucchini between the layers. They'll release a lot of moisture through cooking, and make for a runny sauce. If you want to add veggies, cook them down first, either through sauteing or roasting, or use things like sun-dried tomatoes, artichokes, and olives.
2) Use a thicker sauce, or as with my lasagna above, add some lentils to the sauce to thicken it. Don't water down your sauce or otherwise dilute it.
3) You can add some thick purees such as dips to spread on one or more layers in the centre to 'bind' the lasagna. Think of artichoke dip or even hummus... or my 'Rawesome Nut Dip' from ed&bv - this is excellent as a layer in lasagna, and I have a post coming up soon to show it to you!

Mamma mia! Go make some lasagna and eat, drink & be vegan!

Amazon Grief

I've heard from some of you asking about two things with ed&bv. First, what's up with the price listed on amazon, and secondly... WHEN THE HECK will they get their copy ordered weeks (and maybe months) back?!!

As for the price, no ed&bv is NOT $59.98 US. It is $24.95 US. I don't know why that inflated price is showing, I'm guessing there are a few sellers that have been allowed to jack up the price given there is no other stock. But, once amazon has stock again, you will see the price back to $24.95 US.

Now, as for when the books will be shipped. We now have stock. YAY! As I've explained to some of you, ed&bv sold out quicker than my publisher anticipated. The reprint was ordered, but before long stock was depleted. Plus, a new printer was employed and my publisher encountered unforeseen delays. All of this sums up to you having to wait for your copy of ed&bv. The good news is that the copies have been shipped and are on their way to amazon. I expect to see amazon showing stock and filling the back orders any day now.

Once I know amazon has stock and is shipping, I'll post again to let you know. I'm going for a much needed chocolate and tea break now.

Presenting: The Cake Condom

This photo is courtesy of a dear friend of mine. It was her son's birthday recently, and she told me about the "cake condom" she made for her Triple Layer Chocolate Cream Cake. Initially, she used it to cover the cake so she could add the CARS stickers you see (her boy is a huge fan).

But, she went on to explain the hidden bonus of the plastic wrap covering... I cracked up when we talked over the phone about this, and so I asked her for the photo to share it with you.

All of us parents know the scene:
We have this delicious cake made for our child's birthday... and we get the candles lit, and as we are getting excited about having a piece of that cake too, we see not only our child blow spittles all over the cake, but, we see a crowd of other kidlets join in on the birthday cake spray. Yum. yum.

While I know most of us won't be covering our beautifully frosted cakes with plastic wrap, wouldn't it be nice to have a way to not share the spittles?! I mean, as parents, it's not uncommon to eat after our own children, and admittedly we have ingested a fair amount of our kids' backwash and partly chewed food (ie a chip that's been licked and returned to a chip bowl - ewww! - and leftovers they kindly 'give' to us). But, whenever we have these birthday parties, we know we are sharing not just the cake, but the "blow-out-your-candles"spit spray from all the kidlets joining in. Not so appetizing!

Yes, practice safe sweets. :)