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!

Spice Up Your Life!

Let's get SPICY today!... and, anyone up for some spicy 'show and tell'? (and noooo, not that kind of spicy s&t, you saucy naughty-minded bunch) :)

Dreena's first up, so here is my Warmly Spiced Quinoa Chickpea Stew with Figs from the foodtv.ca set of recipes. Though I've called this recipe a stew, truly it's a cross between a casserole and a stew. It's prepared like a stew on the stove top, but its consistency is not soupy, so is more similar to a casserole. Whatever you want to term it, this dish has a captivating bouquet of spices and seasonings, and I really want you to try it. Whether you love quinoa, or don't know what to do with it, or think it's bland... give this recipe a whirl!

And this isn't a "hot" spicy dish... this is an aromatic, earthy, slightly sweet-spiced dish with curry, cinnamon, nutmeg, paprika, and allspice. The quinoa and chickpeas are simmered in a wine and vegetable-based broth, married with onions, garlic, bell pepper, and spices. The dried black mission figs (purchase them organic if you can, in the section of your natural foods store where you find dried apricots, raisins, etc) are incorporated just as the stew is finishing so they can soak up the juices and get plump and moist. The finished dish is embellished with pistachios, and fresh herbs if you like. One-pot meals don't get much easier, nutritious, and tasty than this - lotsa' bang for your cooking buck!

**Notes:
1) I have posted edits to the foodtv.ca recipes. The link is also on the sidebar. I'm not certain when the edits will be completed on the foodtv site, so please refer to the link when preparing the recipes.

2) Also, please provide the link to these foodtv.ca recipes:http://www.foodtv.ca/Search/SearchResults2.aspx?query=dreena+burton&site=foodtv_recipes_live

on your own blog if you like, as well as on any chat boards/forums you frequent. I regularly hear, mostly from young vegans and college students, that they aren't able to afford new cookbooks. So give 'em this link! (as well as the link to my sample recipes.)

Now, it's YOUR TURN to show and tell! - - - I received an e-mail asking about how I organize and contain my spices. uh-oh. As I explained in my reply to this e-mail, I also do not have an ideal spice system. I have a rack holding 12 spice jars (can a spice rack really hold all the spices we use regularly?), then a drawer holding additional spices I use a lot, and then larger amounts of spices in my pantry (bay leaves, whole nutmeg, cumin seeds, etc). Certainly not idyllic. Knowing that many of you are superb organizers, and bursting with creative ideas... how do YOU organize your spices? If you have a blog, snap off a photo and post it! I'll update this post with a link to your blog! Will be fun to see who does what - and which set ups are very efficient!

Before I sign off, I want to mention another spicy bit! Robin Robertson has just released her new "Vegan Fire & Spice" cookbook. I haven't seen this cookbook myself, but if her sample recipes in VegNews are any indication, your taste buds will be smokin' with flavorful and fiery dishes from around the world. So, if you're one of those people that wants some heat, and enjoys exploring new seasonings and bold spices, have a look at Robin's new collection of recipes. (btw, I am awed by how quickly and steadily this woman can churn out cookbooks! She's phenomenal.)

Now, pull out your measuring cups and spoons and cook up this aromatic, flavorful quinoa recipe...

and go eat, drink & be vegan!

Food Network Canada recipes are HERE!

Some of you already know, but here's the official announcement: My set of vegan recipes is now online at foodtv.ca! YEAH!

You can do a search on my name, and you will bring up 20 recipes. But... there is another that doesn't come up in the search (should soon though). I'll get to that recipe in a minutes. Over the next couple of posts, I'll break down some of the recipes and give you some details and hopefully pictures too!

But first, here is the full list of recipes:*
1. Pumpkin Oat Muffins (wheat-free)
2. Salba Banana Muffins
3. Raw Aioli
4. Pesto Hummus
5. Cashew-Chive Spread
6. Classic Caesar Dressing
7. Walnut-Mustard Vinaigrette
8. Mexican Bean Soup (with) Chipotle Avocado Cream (these are 2 separate recipes but I initially paired them together) **and that should be 1 1/4 tsp of cumin seed - not 1 1/4 cup!!
9. Peanut Thai Vegetable Stew
10. Pureed Squash, Sweet Potato and Celeriac Soup
11. Warmly Spiced Quinoa Chickpea Stew with Figs
12. Olive Oregano Wine-Baked Tofu
13. Brazil Nut Pesto
14. Walnut-Pecan Balls
15. Sauteed Savory Crumbled Tofu
16. Lemon Dijon Green Beans
17. Fresh Blueberry Oat Squares (wheat-free)
18. Chocolate Cherry Pecan Cookies (wheat-free)
19. Chocolate Orange Cornmeal Cookies (gluten-free)
20. Chocolate Raspberry Truffle Tart with Coconut Crust

So, let's talk more about some of these yummy recipes! The pic above... those are the Walnut-Pecan Balls. I LOVE this recipe. Though, it was tricky to take this photo, because the balls look almost too 'meaty', and they're not. There is NO meat analogue in this recipe - no tvp, no ground round, etc. Just a combination of pecans, walnuts, quick oats, veggies and seasonings. And they are scrumptious!

There's a note in the recipe about the tbsp of wheat gluten in the recipe. The wheat gluten gives some stability to these balls, to keep them from crumbling. But... if you really want to avoid using the wheat gluten for whatever reason, you can do so. Just be even more gentle when you pan fry the balls to keep them in shape. Here they are just before cooking. These are still delicate even with the wheat gluten, so don't think of them like a faux meatball. Think of them as savory, buttery, melt-in-your mouth orbs of deliciousness that should be gently pan-fried and then placed ever so handsomely on top of your pasta and sauce.
Ahhhhhhhh.

These are also protein-rich, which bumps up the nutritional value... and of course, the flavor, imo(oh-so-humble)... of an average pasta meal, especially if you use a whole-grain pasta like kamut or whole wheat.

Speaking of pasta sauce this is my new favorite brand. Whenever Choices has it on sale (like right now!) I stock up. Darn it's good! The acidity of the tomato sauce seems to be better balanced with a sweeter edge, and I think that's why I love it so much. Our kids even like it, and that's a first for "red sauce". I couldn't find a website for the company, though.

....and, what's this on top of my jar? Well, though I'm not the most organized cook, I think this little gadget is one of the coolest, smartest tools to use in your kitchen. How many times have you pulled out your jar of opened pasta sauce and wondered "how long has this been open?". This magnetic timer pops on top of the lid, can be set/reset, and rids you of that 'ewww' factor! I picked them up at a baby store (meant for baby food jars I'm guessing). Two to a package. I'll look for the name and get back to you with it.

Now, for dessert you can try my new Chocolate Orange Cornmeal Cookies. (This is the one recipe that currently is not included when you search by my name.) I posted about these cookies back in the summer. These are a little chewy, and little crunchy (from the cornmeal), and are really, really delicious! You won't believe they are gluten-free... give them a go!

I'll be back again with more details on some of the other recipes. Before I sign off, I have to say that I am ecstatic to see foodtv.ca include my vegan recipes on their site. If you are too, why don't you send a quick comment. I would love to create more recipes for foodtv.ca, and they are more likely to sign me on to develop more vegan recipes if they receive positive feedback. So, link through, scroll down and "tell 'em what you want, what you really, really want."

(you can thank me later for leaving you with that Spice Girls lyric for the rest of your day)

*Note that the yields may not be correct on some dishes. I have e-mailed a couple of edits to foodtv.ca, but I noticed another error (ex: Walnut-Pecan Balls should yield 25-30, not 4!... and the cookies above should yield about 12-16, not 8).