Healthy Blueberry Oat Pancakes (+ gluten free!)

There's something indulgent and wonderful about weekend breakfasts.  You're not rushed to get out the door, you can take your time and make something delicious.  Suddenly, breakfast isn't just a necessary quest for nourishment you scarf down while you get ready for work, it is once again a meal to be enjoyed.

I'll be the first to admit, North American breakfast doesn't lend itself easily to veganism.  Typical weekend breakfast menus are full of bacon and eggs.  Don't get me wrong, I love a tofu scramble as much as the next vegan, but it still feels like it's lacking something.  As luck would have it, pancakes are particularly easy to veganize.  Unfortunately, typical pancakes, made of white flour and covered in syrup, are nothing but empty calories, devoid of any and all nutritional value.  Sure, it's maple-flavoured empty calories, but let's face it, not the best start to your day.

One day, a few years ago, I accidentally invented something awesome.  I wanted pancakes for brunch, but went to the cupboard to discover I had no flour.  Drat.  I did, however, have an exceptionally large bag of oats.  I had encountered oat flour in baking before, and figured it was a reasonable substitute for wheat flour.  It was not reasonable.  It was amazing.  It was like healthy oatmeal and delicious blueberry pancakes had a lovechild, and then that lovechild rolled around in maple syrup.

Blueberry Oat Pancakes
Serves 2

1 cup oats (gluten-free if that's how you roll)*
1 Tbsp sugar
2 tsp baking powder
a dash of salt
a few dashes of cinnamon
1 Tbsp ground flax seed
3/4+ cup non-dairy milk
Splash o' vanilla
1/3 cup frozen blueberries

In blender, grind oats into flour.
In small bowl combine ground flax with about 1/4 cup of non-dairy milk, mix and set aside to thicken.
In medium size bowl, combine the dry ingredients.  Add remaining 1/2 cup of non-dairy milk, vanilla and flax mix.  Let batter sit for about 5 minutes. Add more liquid if need be (batter should be slightly thicker than pancake batter).
When your skillet is nice and hot (med-high), melt some vegan margarine or coconut oil.  Gently fold frozen blueberries into your pancake batter.  Ladle into pan.  Cook thoroughly before flipping (these pancakes will be more delicate than typical wheat flour pancakes, but should hold together fairly well if cooked enough before flipping).  Cook until nicely browned, but these will take longer than regular pancakes.
Top with real, Canadian maple syrup, berries or bananas.

* A note on Gluten-free oats: For those new to the GF game, oats are inherently gluten-free.  However, typical oats you buy in the store are almost always contaminated, as they are often processed on the same equipment as wheat. For this reason it is essential that you acquire legit gluten-free oats if you are sensitive to gluten.  Bob's Red Mill has GF Oats that you can find at most supermarkets, and if you are in the Ottawa area, Castor River Farm's oats are gluten-free, very reasonably priced and can be purchased at the Ottawa Farmer's Market (check their website to find out which weekends they attend which market).

Vegan Masoor Dal Soup

Lentils are a vegan's best friend.  They are tasty, versatile, filling, fast-cooking, and hella-cheap.  I've done a lot of things with lentils in my 6 years of veganism, and tonight I'm sharing one of my favourites.  No big surprise, it's a soup.  Dal, to be exact.  Now in India, "dal" is the word for any legumes (lentils, peas and beans) that have been hulled or split. Dal can also refer to a preparation of legumes, as a stew or soup.  Hulled lentils and split peas break down when you cook them, which is perfect for making thick, stick to your ribs soups.

Now, I have to confess something.  I hate peas.  Peas of all kinds.  Most of all, I hate yellow split peas. Pea soup?  Grossest food on the planet.  I know, not very vegan of me.  But I know that they are super good for you, so I've put them in this soup, and maybe, little by little, I can teach myself to like them.  I've kept my pea-to-lentil ratio low, but if you like peas, by all means, add more!

As discussed above, it is important to use hulled lentils in order to get the right texture.  Red lentils will do the trick and easy to find in most grocery stores, but any other hulled lentil will do.

Vegan Masoor Dal

1 onion, minced
3 cloves garlic, minced
1 carrot, shredded or finely chopped
3-4 kale leaves, finely chopped
1 tsp turmeric
1/2 tsp each cumin, garam masala, & cayenne pepper (to start)
1 1/2 cups red lentils
1/2 cup split yellow peas
5 cups vegetable broth

Mince up your veggies and saute in a pot with a bit of oil.  Save yourself some time and mince up your veggies in a food processor if you have one.  Add the rest of the ingredients and simmer until the lentils are cooked.  Taste the soup, and add more spices to taste. Serve with papadams or vegan naan bread if you can find it (most naan has dairy in it, but I've found vegan ones at the grocery store before).

The Trouble with Pesto

The trouble with pesto is that as tasty as it is, I really hate having garlic breath afterwards.  This makes pesto a poor choice for take-along lunches for work.  Nevertheless, I love pesto.  I find it a much tastier way to enjoy pasta than a traditional tomato sauce.  Also, sometimes tomato sauce upsets my somewhat cantankerous digestive system.  Pesto you find in stores or restaurants will typically have cheese in it, so if you want vegan pesto you will most likely have to make it yourself.

Pesto is really quite easy to make, particularly if you have a food processor.  A few cloves of garlic, a handful of fresh basil leaves, freshly squeezed lemon juice, some nuts (ideally pine nuts, but walnuts will do if that's what you have on hand), and a good helping of nutritional yeast, and you're away to the races.  You can also add any other fresh herbs you have on hand, spinach, kale, whatever you like to the processor, and blend!  Typically, pesto is quite oily as people will create a sauce of it by adding olive oil, but I've been trying to avoid unnecessary extracted oils (I get all the healthy fats I need from nuts and seeds).  I recently made myself a batch of pesto, and to thin it out, I used the starchy pasta water and it turned out perfectly.  I'd like to show you a picture, but I ate it all before I got the chance!

Sprouting with the BioSnacky!

BioSnacky?  What's that, you say?

For christmas I received a gift card to the Natural Food Pantry, and I did what any good vegan would do with a natural food store gift card burning a whole in their wallet - I bought a sprouter! Ok, to be honest, I was totally considering buying $50 worth of Daiya with my gift card, but as luck would have it, on the way to the Daiya aisle I spotted the BioSnacky 3-tier Germinator!  With three different levels I could simultaneously sprout 3 different kinds of sprout, or alternatively, stagger my sprouting so that ever other day I have a fresh batch of new sprouts!  There are entirely too many exclamation marks in this paragraph, but I don't care, that's just how excited I was about this thing.

Triple the tiers, triple the fun!

So, you might be asking yourself "Why sprouting?".  Fresh sprouts are live, actively growing food, full of enzymes and vital nutrients.  Sprouting makes available nutrients that wouldn't be available or accessible in the pre-sprouted state.  In addition to the usual alfalfa and mustard sprouts you might find in the grocery store, you can sprout just about any legume or seed.  You can sprout chickpeas or lentils, and once sprouted, they don't need to be cooked in order to eat them (bonus!).  Looking for raw, plant based protein?  Alfalfa sprouts are 35% protein, clover - 30%, lentil - 25% [1].  Combined that with their low calorie content, and high concentrations of vitamins and phytonutrients, that makes sprouts among the most nutrient dense foods out there.  Best of all you can grow them yourself in your own kitchen - no green thumb required!

You can easily grow your own sprouts the low-tech way - all you need is a mason jar topped with some cheesecloth or other mesh-like product.  Frugal-Wise has a nice post on jar sprouting (I love the dish rack idea - brilliant!).  This is a totally legit way to sprout, I've done it before, and it worked out just fine. But there was something about the Biosnacky that called to me. Probably because it reminded me of giant petri dishes.  Clearly, the Biosnacky 3-tier Germinator is the nerdy way to sprout, and well, I'm a nerd.

Here's the deal - you pour water into the top tray to just above the red node until the water drains into the next tray.  When it reaches a high enough level in the second tray, that one will start to drain, and so on.  No soaking, no swirling, no shaking or tapping.  Just pour, and the Biosnacky takes care of the rest.  It took an already easy task, and made it even easier!  In just 4 short days, I had a smorgasbord of fresh sprouts!

What do you do with sprouts?  You can toss them in salads, stir-fries, smoothies, or my personal favourite - put them on sandwiches!

The HST Sproutwich - Hummus, sprouts, and tomato!

For everything you could possibly want to know about sprouting, as well as buying seeds, check out the Sprout People.  If you're in Canada, you should purchase seeds from Mumm's Sprouting Seeds (they offer free shipping in Canada for orders over $25!).

Freedom Never Tasted So Good

Ok, ok.  I've been a bad blogger.  Again.  Sorry.

On a brighter note - I just made the best muffins ever!  AND they're gluten-free!

So what's the deal with gluten anyway?  Much like veganism, it's been getting a lot more buzz lately.  But, in case you're still in the dark, here's some information.  No skipping past the knowledge to the muffiny goodness!

The word "gluten" comes from the latin word for "glue".  No, I'm serious.  You see, gluten is a protein found in wheat (and related grains like barley and rye), and is a binding agent used in baking - it's what gives bread dough it's stretchy, elastic consistency. For a very long time this posed a big problem for those trying to bake gluten-free goodies.  Gluten Intolerance is a spectrum of disorders involving people who have adverse reactions to gluten, from sensitivites, to full-blown auto-immune response (aka celiac disease).  While celiac disease has been pretty well researched, non-celiac gluten sensitivity is still poorly understood, but it can trigger many similar symptoms, such as digestive upset, headaches, and fatigue.  What we do know is that more and more people are discovering that they feel better when they are not eating gluten.

It is estimated that 1 in 133 Canadians are affected by celiac disease [1].  Throw in the folks with gluten sensitivity, and well, it just makes good sense to learn how to cook without gluten!   Two of my close friends are gluten-intolerant, and I myself spent a year eating gluten-free as I suspected it as a culprit in my digestive woes.  When I first started cooking gluten-free (6 or more years ago now!) it was a challenge.  There was no Gluten-Free section at the grocery store, you couldn't find gluten-free goodies in your local bakery, there was no gluten-free pizza crust or hamburger buns available at restaurants.  What a difference 6 years makes!  Times have changed, and as awareness grows, so is the availability of products and resources.

Take, for instance, Bob's Red Mill All-Purpose Gluten Free Flour.  With one easy step you can transform any baking recipe into a gluten-free one.  Which is just what I did with the delightful muffins I'm about to teach you how to make.

Om nom nom... 

Gluten-Free ChocoNana Walnut Muffins!
Makes 12-15 muffins

1 1/2 cup all-purpose gluten-free flour
1 cup sugar
1/4 cup cocoa
1 tsp baking soda
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp cinnamon

1 1/3 cup mashed, ripe bananas
1/3 cup vegetable oil
1/3 cup non-dairy milk
1 tsp vanilla

1 cup chopped walnuts

Whisk together dry ingredients (= lazy man's "sifting").  In a separate bowl whisk together wet ingredients.  Add wet to dry.  Fold in walnuts.  Pour into greased or lined muffin tins.  Bake at 350 for about 20-25 minutes, or until muffins are set and toothpick comes out clean.  Devour.

Starbucks inspired cupcakes!

This summer Starbucks introduced a new frappuccino - the Mocha Cookie Crumble.  I was making cupcakes for a friends' baby shower, when the Siren's inspiration hit.  These cupcakes were seriously decadent - this may be my favourite icing I've made to date!

Vegan Mocha Cookie Crumble Cupcakes


24 Chocolate cupcakes (I used a double recipe of Basic Chocolate Cupcakes from Vegan Cupcakes Take Over the World )

1/2 cup vegan margarine
1/2 cup vegetable shortening
1/2 cup cocoa
3 1/2 cups icing sugar
1 tsp vanilla
1 package Starbucks Via Instant Coffee
1/4 cup non-dairy milk

6 Chocolate wafer cookies
12 Oreos
*Yes!  Oreos are accidentally vegan! Just be careful of imposters - some imitation brands do have milk ingredients.

Make chocolate cupcakes as usual.

Beat together margarine and shortening until smooth.  In a separate bowl, whisk together cocoa, icing sugar and Via instant coffee.  Add in small quantities to margarine mixture, adding small amounts of non-dairy milk along the way to achieve desired consistency.  Add the vanilla.  Beat it all on high til it's fluffy and awesome.

Ice cupcakes, don't be stingy.  Put the chocolate wafer cookies into a ziplock bag and bash them up into fine crumbles.  Generously sprinkle the cupcakes with crumbles, and top each cupcake with half of an oreo.  I would tell you to enjoy this with a frappuccino, but these cupcakes are so rich you'll be needing a large glass of water instead!

Taraxacum officinale

Has this ever happened to you?  You're in the grocery store or farmer's market, and you spot something.  "Hmm..", you think to yourself, "I've never had that before, I wonder what I could make with it!" This time, that something was dandelion greens.  As a biologist, I knew that the latin name for dandelion is Taraxacum officinale, and any plant with the species name officinale, officinalis, or officinarum indicates that it is a medicinal plant.  I figured that there must be something special about dandelion greens to have afforded it such a long-standing medicinal status.  Although often viewed as a pesky weed, it is undeniably a tenacious survivor, a quality that is indeed admirable.

After returning home with my greenery, a quick internet search revealed that dandelions are an incredible herb.  Traditionally they are used as a diuretic, improve kidney and liver function, aid digestion, stimulate appetite, act as a mild laxative, and the list goes on.  Recent research indicates dandelion can be used for weight loss, normalizing blood sugar, lowering cholesterol, and as a disinfectant. [1, 2, 3].  Nutritionally, they are an excellent source of calcium, iron, potassium, manganese, vitamins A, B3, B6, C, E, K, thiamine, riboflavin, and folate [4, 5].  That only scratches the surface.  Take home message: eat more dandelions!

Problem being, dandelion greens are really quite bitter.  Young greens aren't so bad, and are often found in "spring mix" salad greens.  The greens I bought were older, and when I sauteed them up with some garlic salt &  pepper like I would normally do with spinach, kale, or collards, they were much more bitter than I would like.  I figured to make them more palatable, they would need to be paired with something sweet.  Tonight's dinner was an overwhelming success!

Sweet Potato and Dandelion Saute

1 sweet potato

1 tsp rosemary

1 cup dandelion greens

1 cup other greens (I used beet greens)

1/4 cup diced red onion

1-2 cloves minced garlic

Roast the sweet potato with the rosemary in the oven until soft.

Saute onion for a few minutes in a bit of olive oil.  Add garlic, saute for 30 seconds.  Add greens and cooked sweet potatoes, toss until greens have wilted.  Salt and pepper to taste and enjoy!

Vegan Easter Awesome

I always remember Easter as being a pretty fun time when I was a kid.  Easter meant egg hunts, chocolate, and decorating eggs.  This year, with my niece about to turn two, the fun times can start again.  My mom and I orchestrated her first egg hunt, which she was super good at!  We figured two was a little young for egg decorating, and let's face it, it isn't exactly a vegan tradition.  So I came up with a better idea.  A way better idea.  Let's decorate egg-shaped cookies!  Not only are they vegan and less fragile, but once you're done decorating, you get to eat them!

I made the sugar cookie recipe from Vegan Cookies Invade Your Cookie Jar, some simple icing, and I had purchased a whole lot of fun sprinkles from bulk barn.  I taped some parchment paper to the coffee table, and handed her some freshly iced cookies for her to sprinkle at will - and sprinkle she did!  As you can see, they are masterpieces! :)  The cookies were delicious (albeit crunchy with the copious amounts of sprinkles), and I think I've just found myself a new Easter tradition.

My family had our celebration on Good Friday, and we discovered at the last minute that my sister-in-law, who is catholic, cannot eat meat on Good Friday.  Good thing there's a vegan at the table!  I made the vegan quiche from Fat Free Vegan Kitchen, and put green onion, red pepper, and broccoli in it instead, and topped it with cheddar style Daiya shreds.  It was super yummy, and my sister-in-law thought so too (she even asked for seconds!).  Definitely omnivore approved! This quiche tasted just as good (possibly better?!) the next morning for breakfast, and I am going to start making it regularly as an easy make-ahead breakfast that is fast and nutritious for busy mornings.

What holiday would be complete without cupcakes?  These cute easter cupcakes are super easy to make.  First you take your basic vanilla (or chocolate if you prefer!) cupcake and fluffy buttercream icing from Vegan Cupcakes Take Over the World.  Then you colour some shredded coconut the spring colour of your choice, and roll the cupcakes in the coconut to form a "nest" around the outside (leaving the middle un-coconuted).  Then stick some mini-eggs in the middle, and ta-da!  Bird Nest Cupcakes! I know mini-eggs aren't vegan, but they make the perfect decoration (I gave mine to my mom to eat).  If anyone know of any vegan mini-eggs or something that would take their place, let me know so that next year they can be truly vegan, decor and all!

Step 1: Start with a healthy breakfast

So the first step (and arguably the most important) in "Breaking the Food Seduction" is eating a healthy breakfast.  The right breakfast can set you up for success, or failure, so choose wisely.  So what constitutes a healthy breakfast?  The two key components are 1) lots of fiber and 2) healthy protein.

Fiber is essential to winning the battle against cravings.  Fiber not only fills you up, but it also fills you up for longer.  Fiber digests slowly, gradually releasing a steady stream of energy all morning.  Low fiber foods (white toast/bagels, sugary cereals) release their sugar too quickly, raising and then dropping your blood sugar, opening you up to mid-morning cravings.  These refined carbohydrates (which you might as well consider pure sugar, because it takes no time at all for them to break down into sugar) increase the serotonin in your brain.  Serotonin regulates sleep, and mood.  These serotonin spikes can leave you feeling sluggish and drained - and reaching for a sugary and/or caffeinated pick-me-up.

Enter protein.  Plant-based protein blocks that extra serotonin surge and prevents the ensuing sluggish feeling.  I say plant based protein because most animal based proteins are laden with fat and cholesterol, and that is  not how we want to start our day.  I'll discuss more on the effects of fat and cholesterol in a later post, for now, let's stick with breakfast.

So here's a breakfast I had on a successful day:

Cantaloupe, dark rye toast, and scrambled tofu.  Fruits have lots of great soluble fiber that will keep your GI tract healthy and happy, and they help bundle up all those fruit sugars and make sure they are released gradually throughout the morning to give you the energy you need to make it til lunch.  Hearty whole grains, in particular low Glycemic Index whole grains like rye and pumpernickel, are also rich in fiber, to keep you full and prevent a mid-morning sugar crash.  Scrambled tofu is a quick protein source that easily replaces scrambled eggs, without all of the cholesterol or moral dilemmas.

If you have never tried scrambled tofu before, don't be afraid, it's really quite tasty.  Simply crumble up a block of firm tofu into a skillet.  You can add in diced onions and peppers for added flavour.  Season it with onion powder, garlic powder, nutritional yeast, turmeric, salt and pepper.  Saute it up til it starts to brown.  Voila!  That's it.  Seriously tasty, hearty breakfast.  That day I didn't crave pastries at work at all!  It had lost its appeal.

Other mornings where I've just had a smoothie, my resolve has not been so great and I find my sweet tooth aching quite quickly.  I either need to improve my smoothie recipe by boosting the fiber and protein in it, or have it along side some other hearty options.  This is still a work in progress, but I'm sorting it out.

Another easy breakfast that satisfies the protein and fiber in one fell swoop is beans.  You may not consider beans traditional breakfast food, but many cultures around the world eat beans for breakfast, and for good reason.  They are cheap, easy, fill you up, keep you full, and are SO good for you.  The easiest way to enjoy them for breakfast is in breakfast burrito form.  Saute up some canned beans with onions, peppers, tomatoes and/or salsa, and season it up with some cumin and chili powder.  Wrap it up in a whole wheat tortilla and you now have a portable breakfast.  The other great thing about this is you can make a lot at once, save it in the fridge, and you have a week's worth of breakfasts at the touch of a microwave button.

I'll have more ideas to come, but I thought I'd better update to let you know how it's going!

Reclaiming Control

For many people, going vegan is often accompanied by weight loss and healthier eating. After all, many of the fattening foods are now off limits, and you find yourself filling your plate with more veggies, beans and whole grains than ever before.  After a while of being vegan, however, you get better at it, and your options expand.  It's no secret that I love making cupcakes, but cupcakes are nothing but fat and sugar (delicious and adorable fat and sugar).  After a while you learn more about what you can eat: no butter vegan beaver tails!  Oh wait, more fat and sugar.  The fact is, there's plenty of junk food out there that is vegan that you really have no business eating (oreos, potato chips, french fries, passion flakies - readily available vegan junk!).  Here's the truth - just being a vegan isn't good enough if your goal is to be healthy and fit.

Or maybe, you start to lose your resolve, get a bit more flexitarian from time to time.  A bit of cake at a wedding here, a sweet treat at a coffee shop there.... sooner or later, that vegan line you drew in the sand gets washed away and you're nibbling from the pastry case on a daily basis!  Ok.  So I have a confession.  I've been a bad vegan.  I started working at Starbucks.  When I started out I restricted myself to only the vegan snack options (blueberry bar, sweet potato chips, packaged nuts), but I gradually started sampling more and more of the pastries, pastries I knew weren't vegan, but I wanted them anyway.  "To hell with it", I would think, "I'm not allergic, it's not going to hurt me."  Eventually I was eating non-vegan pastries every time I went in to work.  Even when I didn't want to eat them - I wanted to resist - I craved them, and the cravings won, day after day.  

It's not like I was craving the animal products, which are quite minimal in a lemon poppyseed loaf, peppermint brownie cake pop, or the new cinnamon swirl coffee cake that I fell in love with.  What I was craving was fat and sugar.  I used to be able to resist these treats.  In fact, I never used to crave sweets at all!  I used to be a salty snack craver (potato chips being my ultimate undoing).  This was desperate, I needed to break free of this craving cycle, I needed to regain control of my diet!  Enter Dr. Neal Barnard.  I've been a big fan of his for a long time, and when I became a vegan I read his book Food for Life: How the New Four Food Groups Can Save Your Life.  It's a really excellent book that discusses the health repercussions of the "standard american diet".  It is well referenced, thorough, and in my opinion, a must read for everyone who wants to be healthy.  One day, guilt ridden after not having the will power to resist sugary temptation, I remembered another of Dr. Barnard's books.  Breaking the Food Seduction: The Hidden Reasons Behind Food Cravings and 7 Steps to End Them Naturally.  I promptly got myself to amazon and ordered it.  It was high time I took charge, and I did that the only way I knew how - by learning as much as I could. 

If any of you find yourself at the mercy of your cravings, if you find yourself addicted to chocolate, sugar, cheese, or other unhealthy snack foods, I highly recommend this book.  It explains, on a scientific level (without being filled with complicated jargon), what is happening in your body and your brain when you crave and eat these foods.  Knowing is half the battle.  The rest of the tools are pretty simple, and the ones I'm going to talk most about on this blog are:

1. Eat a healthy breakfast

2. Choose foods that hold your blood sugar steady

3. Boost Appetite-Taming Leptin

One of the other steps is "Call in Reinforcements", and that's why I'm blogging about this.  It's like my version of AA.  I'm hoping to come on here and post about the foods that I'm eating that are helping me be successful, how many days I've gone without eating pastries (my current nemesis), and tell you about my failures a means to come clean and get back on track.  Stay tuned!

Veganism is not Deprivation

Don't believe me?

BEHOLD!!:

om nom nom...

Disclaimer: While veganism is generally healthier, and many people lose weight when they make the switch, this is not one of those recipes.  This recipe is for over-indulgence purposes only. Proceed with caution, and at least a pint of water.

Raspberry Chocolate Mousse Cake
you will need:
Chocolate cake
chocolate mousse
raspberry jam
fresh raspberries
Piping bag

Here's how I did it:  Make one chocolate cake recipe, in my case I used a double batch of the chocolate cupcake recipe from Vegan Cupcakes Take Over the World (if you don't have this book yet, I don't know what you're waiting for.  It's truly indispensable).  Bake it in 3 8-inch round pans.  Make a double batch of vegan chocolate mousse (again, from VCTOtW).  Yes this mousse recipe has tofu in it.  No, it tastes nothing like tofu.  Even my incredibly skeptical and picky brother had no clue. I promise.  Let the mousse firm up in the fridge for a few hours, and make sure the cakes are good and cool.
Ice the first layer, and pipe a protective lip around the outside of the cake, this will keep the raspberry jam from oozing out of the layers and making your outer icing a big mess.  Apply a thin layer of raspberry jam.  Gently place the next layer on top, and repeat.  Once the top layer has been placed, ice the whole thing.  If you find it's sliding around (mine did) place a BBQ skewer down the middle.  Pipe a fancy scalloped edge around the top of cake and fill in the top with fresh raspberries.  Keep refrigerated until you're ready to indulge, devour, and slip into a diabetic coma.

Brrr!

Well it's October. Don't ask me how it happened, I haven't a clue.  It's summer, everyone is warm and happy, you look away for one second and BAM! cold, damp, fall swoops in to put an end to sundress season.   Wasn't it only last weekend that I was sweating my butt off hiking through Gatineau Park on a beautiful 25 degree day?  Yep.  That was definitely only 8 days ago.  Regardless of what evil trickery brought it about, it's here now, and we're just going to have to deal with it. Autumn has arrived, and that means it's time to bust out the jackets and scarves, and it's also time to start making soup.

Lookout view over Gatineau park, Sept. 25 - the leaves just starting to turn

The really great thing about autumn (or as I like to call it "soup season") is that the fall harvest brings a bounty of produce to the local farmers markets.  So many soup possibilities await!  All of the produce in this warming, immune-system-boosting soup can be found at the farmers markets now.  You can make this in two ways: soup or stew.  I'll tell you how I made the soup, then what you can do differently to make it a stew instead!

Vegan Groundnut Soup 
Makes about 2 big meal-sized servings, or 4 small "on the side with a sandwich" sized servings

1 onion, diced
2-3 cloves garlic, minced
1 tsp fresh ground ginger
1 red pepper, chopped
4 plum tomatoes, diced
1-2 sweet potatoes, cubed (1-2 cm cubes)
Enough vegetable broth to just cover the vegetables
Cayenne pepper to taste
1/4 cup peanut butter (all-natural preferred)

In a large pot, saute onions with a bit of oil for a few minutes until they soften.  Add in garlic and ginger and saute for one minute.  Add the tomatoes and red peppers and saute until tomatoes start to break down.

Add remaining ingredients making sure to only put as much vegetable broth in as is needed to cook the sweet potatoes - you can add more liquid later, but it's more difficult to take it away.  Bring to a boil and simmer until sweet potatoes are cooked.

Using a hand blender, pulse soup to form a thick, creamy base while still leaving lots of chunks of vegetables. Alternatively, you can remove 1/3 to 1/2 of the soup and puree in a blender, then return it to the remaining soup.  Add more liquid if needed to reach desired soup density.

Stew form: Chop vegetables into larger chunks, do not puree at the end, and serve over rice.  Top with chopped peanuts and cilantro.  You may also add beans, tofu, or faux chicken to this stew if it pleases you.

World Peace

You'd have to be a fool not to love cupcakes.  I strongly believe that if there were more cupcakes in the world, we wouldn't have all the war and civil unrest, and general bad behaviour that humans seem to be so good at.  It would take a particularly evil person to eat a cupcake and then go blow up a village.  The point I'm trying to make is you need to make more cupcakes.  To do so, and possibly bring about world peace, you will need to pick up a copy of Vegan Cupcakes Take Over the World.  Not only can $12 bring you boundless joy, but it will also bring joy to those you bake cupcakes for.  Need proof?

BEHOLD!!  Peanut butter chocolate chip mini-cupcakes with fluffy chocolate buttercream icing!!!

If I believed in heaven, I would also believe that upon arrival you would be served one of these cupcakes.  They're that good.

Peachy Green

I love smoothies.  They're hard not to love - delicious, healthy, filling, and can be consumed on your commute to work (unless you cycle, that would be tough).  But lately I feel like I've been in a smoothie rut, making the same couple of smoothies every day.  I needed to branch out!  Shake it up a bit!  So yesterday, while at the grocery store, I spied the box of spinach and thought to myself - it's time to go GREEN.

No one will argue the benefits of leafy greens.  In them you'll find vitamins A, C, K, folate, fiber, calcium and iron.  Wait a sec.... just what is vitamin K?  It's not one of those vitamins you hear a lot about.  But like all vitamins, it's extremely important.  It plays a major role in healthy blood clotting and it is also vitally important to bone health.  Post-menopausal women who are experiencing bone loss can help prevent fractures by consuming adequate amounts of vitamin K.  Vitamin K also inhibits calcification (aka "hardening") of the arteries that is commonly associated with heart disease.  Vitamin K deficiencies can lead to heavy menstrual bleeding, gum bleeding, nose bleeds, easy bruising, anemia, bone fractures and osteoporosis. [1] The best source of vitamin K?  Leafy greens.

Don't worry, you don't need to gorge yourself on leafy greens for fear that your blood will stop clotting and your bones will break.  One cup of cooked spinach has over 1000% of your required daily intake of vitamin K.  Leafy greens such as spinach, kale, collard greens, swiss chard (you get the idea) all have whopping amounts of vitamin K.  So as long as you make some leafy greens a part of your regular diet, you'll be just fine.

Back to the smoothies.   I have made a green smoothie or two in the past.  Search google for "green smoothie" and you will turn up over 1.8 million hits.  After a little searching and a few of my own attempts I have a few tips for my fellow green smoothie noobs:

1. Adding berries to a green smoothie will produce an unappealing brown smoothie.
2. Use well-ripened bananas for creaminess and sweetness.
3. Spinach has a mild flavour and is a good "starter green"
4. Blend like hell - you don't want leafy chunks in your smoothie.

Peachy Green Smoothie

1 banana (frozen)

1-2 peaches

1 tbsp ground flax seed

a handful of baby spinach 

Enough water or soymilk to make it blendable

Throw it all in a blender, blend on a high setting for at least a few minutes (or until the leaf chunks disappear)

The verdict: really quite tasty!!  The spinach flavour is barely perceptible, and I have to admit, I enjoy the green colour.  This will definitely join the regular smoothie rotation.

"Blueberries is one of the great forces o'good in the world" - James A. Owens

Late summer - and that's what we're at now, in case you blinked and didn't notice summer whiz by - is my favourite time of year.  There are many reasons why August is such a great month - cicadas are singing in the trees, meadows are in full bloom, back to school supplies are out, and nearly all of Ontario's produce is now available.  All summer long I await the arrival of two fruits more than any other: peaches and blueberries.  

Last week I paid a visit to Canaan Blueberries, which is located east of Ottawa.  It is a lovely, peaceful farm, boasting four varieties of highbush blueberries.  I have always enjoyed picking blueberries, I find them to be the most contemplative of berries.  I used to work on a berry farm when I was in high school, and the blueberry patch was my favourite.  Sitting quietly in the blueberry field, feeling the warmth of the sun pressing against me, listening to the birds chirping and the wind rustling through the trees, was like a kind of meditation.  In the blueberry field, my mind grows still (a rare occurrence), my heart swell with joy, and I am filled with appreciation. 

At Canaan Blueberries, the feelings of peace and happiness found me again.  With the branches bending under the weight of their fruit, picking was easy and plentiful - I came away with about 6 litres of blueberries!  A week later, less than a quart of berries remain.  So what did I do with them all?

Those blueberries lended their antioxident power to blueberry-peach smoothies, pancakes, turnovers, tarts, soy-yogurt breakfast parfaits, and one epic blueberry pie!  The blueberry pie is a combination of three separate from around the web, and let me tell you - it was friggin awesome.  

Epic Blueberry Crumble-top Pie

Flakey Vegan Pie Crust

From Veganbaking. Also what I used to make my turnovers and tarts. Excellent crust!

This recipe would do for a crust topped pie - since this pie uses a crumble topping, you only need to make HALF the recipe.  Or, make it all and use the leftover dough for tarts and other such goodies!

2 ½ cups flour
2 Tbsp sugar
1 tsp salt
¾ cup cold margarine
½ cup cold vegetable shortening
¼ cup cold water
3 Tbsp cold vodka 

Sift together flour, sugar, and salt (I like to cheat-sift by whisking my flour mixtures.  It blends everything really well and breaks up clumps).  Cut the margarine and shortening into the flour with a pastry cutter until crumbly (if you don't have a pastry cutter, a wire whisk also works really well! Whisks ftw!).  Drizzle half the water and vodka and toss.  The original recipe says to use your fingers, but I used a spatula to keep the warmth of your hands from melting the margarine/shortening.  Add the rest of the water and vodka and mix again.  Press the dough into a ball and refrigerate while you get the filling and topping ready.

Why vodka? The alcohol inhibits gluten formation (the protein in wheat flour that causes the stretchy breadiness), and it also provides moisture that will quickly cook off, both contributing to perfect flakiness!

Blueberry Filling

I used the recipe from The Joy of Baking. You really can't ask for a more perfect blueberry filling.

4 cups fresh blueberries

1/2 cup sugar

2 Tbsp cornstarch

2 Tbsp fresh lemon juice

1 Tbsp lemon zest

Combine sugar, cornstarch, lemon juice and zest.  Add the sugar mixture to the blueberries and toss to combine.

Chemistry lesson: Pectin is a polysaccharide found in fruit and is used as a gelling agent when making jam.  In the presence of an acid (in this case, lemon juice), pectin chains bind together. Water is bound together by sugar and the pectin chains, creating a thick gel.  Blueberries are naturally high in pectin, thus the addition of sugar and lemon juice makes for a fool-proof pie filling.

Walnut Crumb Topping

I found this crumb topping on Epicurious. I'll be using this recipe for a peach crisp in the near future!

3/4 cup flour

3/4 cup brown sugar
3/4 cup chopped walnuts

1 1/2 tsp cinnamon

1/4 tsp salt

6 Tbsp margarine, melted

Mix together all ingredients except margarine.  Add the melted margarine and mix with your fingers until crumbly.

ASSEMBLE!!

Place oven rack at the lower third and preheat oven to 375 degrees.  

Roll out pastry.  The crust recipe suggests rolling it out between two sheets of parchment paper (this is a great idea as it won't add additional flour to the crust). I however, have always make pie crusts using the add flour as needed method, and that's what I did here.  It worked out wonderfully.  Pre-bake the empty crust for about 10 minutes.

Fill the bottom crust with the blueberry filling, then top with walnut crumb crust.  PLACE PIE ON TOP OF COOKIE SHEET LINED WITH FOIL!  If you choose not to put a cookie sheet under your pie, prepare for a sticky blueberry mess on the bottom of your oven (and subsequent oven smoke).  If you don't line your cookie sheet with foil, prepare to scrape sticky blueberry mess off your cookie sheet.  Consider yourself warned.

Bake for a good hour or so, or until the crumb topping is doing some serious browning and there's lots of filling bubbling up through the gaps in the crumble (and likely onto your cookie sheet).  Remove from oven, resist urge to shovel scalding hot pie into your mouth, allow to cool, impress your friends.

There's a new burger in town

Summer is the season of BBQs, and the king of the BBQ is the burger.  Veggie burgers are a staple among many vegetarians and vegans in BBQ season (and beyond) because they are easy - easy to find, easy to transport, easy to integrate into the BBQ scene because you won't find yourself explaining your food to skeptical omnivores because it looks "normal". 

Veggie burgers are not without their problems.  Most veggie burgers found in the freezer section of the grocery store are not vegan, and those that are vegan tend to be quite pricey and they aren't always tasty.  Some of us have tried our hand at homemade veggie burgers to varying success.  The greatest problem plaguing the homemade veggie burger is stability, aka they crumble, therefore making them not suitable BBQ fodder.  Not to mention that they often just taste very... uhh... homemade.

Vegan culinary goddess Dreena Burton has forever solved my homemade veggie burger woes with her Mushroom Pecan Burgers!  I made them exactly as she instructed and they were perfect!  Held together amazingly well (though I might grill them from frozen if I were taking them to a BBQ), and they were mega tasty.  I thought that they were a bit like a yummier version of a Lick's Nature Burger (which I do recommend if you're in a pinch).  My only complaint is that they are too big and too filling!!  Dreena recommends making 6 patties, which I did.  Next time I'll be making them into 7 or 8 patties, because I like to have room for side dishes or dessert.  Four hours after dinner and I still feel stuffed.

We topped our burgers with Daiya cheddar style shreds and No Meat Athlete's Vegan Bacon to create the most amazing VEGAN BACON CHEESE BURGER!!  Om nom nom!!

Vegan Birthday Brownie!

This year I am celebrating my birthday at bluesfest, and I just polished off this decadent vegan (and gluten free!) brownie courtesy of B. Goods bakery. Mmm! Happy birthday to me!

Tis the season

Farmer's Market season is well under way, and, here in Ontario, July and August offer the widest variety of fresh local produce for you to plunder.  Don't believe me?  Check out the availability of produce on Foodland Ontario's website. One of my favourite market buys is green beans.  Whether you eat them raw or steamed, green beans are tasty, low-cal morsels of goodness.  A cup of green beans offers 30% of your RDA of vitamin C, 15% of the RDA of vitamin A, and 4g of fiber, among many other vitamins and minerals.[1]

It may surprise you to know that green beans belong to the same species as black beans, navy beans, pinto beans and kidney beans (to name a few).  Phaseolus vulgaris was domesticated in Central America as early as 7000 B.C. [2] .  If you're thinking to yourself "Wait, green beans look nothing like kidney beans!" , that's because green beans are "immature" pods.  Just like pea pods, inside the green bean pod grows the round bean that would one day mature and harden into the "dry bean", which is the seed of the bean plant.  Unfortunately for the hard-working bean plant, and fortunately for us, we harvest green beans long before they mature, while they're still crisp and tender.

July and August is also prime BBQ and picnic season.  Potato salad, often in the form of a mayo-laden mush, is ubiquitous at such events.  But this is neither vegan nor is it healthy (or remotely tasty, in my opinion).   For your next summer potluck event, why not bring a big bowl of Green Bean & Potato Salad?  With local green beans and new baby potatoes available at the markets (or maybe even in your own garden, you lucky duck), it's a fresh and tasty departure from the old standby mayo-mush.

Anniversary Pancakes

Today is my one year anniversary with Rick! (xoxo)  One of the things we have in common is our undying passion for food.  It seems only fitting that this day should be celebrated by creating some truly epic pancakes.  I'm sure I'm not the first person to come up with chocolate pancakes, but maybe those of you reading this blog have never tried to make them. I think there comes a time in everyone's life when you need to have chocolate pancakes for breakfast.  And when that time comes, I hope you'll top them with peanut butter sauce, bananas, and real Canadian maple syrup.

I'd love to give you the recipe for these pancakes, except that I never use a recipe when I'm making pancakes.  I'll do my best to approximate, and you can go from there or just adapt your favourite pancake recipe to add chocolatey goodness. Be warned that this is in no way a precise recipe, but I've included approximate quantities for those of you who like to measure things.

Cocoa Pancakes
makes 2 generous servings
~ 1 cup flour
~ 2 tbsp sugar
~ 2 tsp baking powder
~ 3-4 tbsp cocoa
~ 1 tsp vanilla
enough non-dairy milk to reach desired pancake thickness
(I would also have added ~1/4 cup of minichips if I had some on hand)

Mix, fry, and top with bananas & peanut butter sauce (strawberries/raspberries & chocolate sauce would be pretty awesome too).

Peanut Butter Sauce is a staple in our house for pancakes and crepes because we're both obsessed with peanut butter.  Simply take a few good dollops of peanut butter and thin it out with some soy milk, a little at a time until you get a nice creamy sauce.  Add honey, maple syrup or agave nectar to sweeten to taste.  Yummmm!!!

Beavers and VeganTails

As I've told you before, the Rideau Canal is the world's largest skating rink, and a quintessentially Canadian experience.  In the spring, the snow melts to reveal bike paths that line the canal on both sides, meaning that skating the canal is not exclusively a winter activity.  I recently strapped on my roller blades and skated down the canal to the Tulip Festival (read more about my visit at my new nature blog!).  BeaverTail huts frequently appear at Ottawa festivals, and decided that a good skate always deserves some cinnamon-sugar goodness.  

Cinnamon-Sugar VeganTail!  Now with less guilt!

While awaiting our tails, Rick mentioned to the guy that I was vegan but I cheat for BeaverTails, to which he replies "We can make them without the butter, we make VeganTails all the time!"  As I mentioned in the post "A Tale of Tails and Zen", I e-mailed the nice people at BeaverTails to find out how vegan their products were.  They informed me that only the butter they brush on top right before adding the toppings is non-vegan.  The contents of the actual tail are fully vegan.  Now we can all request VeganTails and no longer make the tough choice between guilt and deprivation!  

While we were on our way home from Major's Hill Park that evening, we spotted this little guy touring the Rideau River in the Vanier area.  Don't worry buddy, I'm a vegan, your tail is safe with me.  :)