Happy Candlemas

As i didn't get around to a Our Sunday Morning post - we were to busy having fun at a monthly AGO family day and i forgot where my camera was! - i wanted to post a quick hello today. We had a snow day from work - even though i already planned to take today off to honour Candlemas with Clem! So, we made some fruit and seed bars from Vegan Cookies Take Over the Cookie Jar, played in snow, and lit a lot of candles throughout the day.
On Monday at my weekly toddler arts and craft group, we made these simple bird seed balls too, to honour today and the return of light and new life. We put them up today but i hope the birds will see them with all the snow!

As i learned most of these treats are either made with suet (yuck) or peanut butter (not wee one safe), i made a simple recipe similar to others i found on-line. Here it is:

Simple Bird Seed Snacks
1 cup vegetable shortening
2 cups seeds
1/4 cup corn syrup
ribbon
wire
orange, halved and cored

1. Wrap wire into loose ball and tie ribbon to it.
2. Make shortening into ball and start wrapping it around wire. Once ball is to your liking, roll ball into syrup and then seeds - we used a mixture of several kinds of seeds. Clem of course started to eat the seeds, shells and all - he sure loves the stuff!
2b. Put ball in orange half if desired.
3. Once done, put in freezer until you need it - needs to be firm to the touch.
4. Hang near a window and enjoy!

Our Sunday Morning - Shaking the Dressing

We were visiting family today and took a mixed bean and veg salad with us for lunch. As i was shaking the salad dressing, C wanted to help out. So, i passed him the jar and he had fun helping mama shake! I only got the before and after photos, of course.

Here's the recipe if you want a quick and easy salad to go:

Quick Bean and Veg Salad

2 cup chick peas, cooked or from a can and rinsed
2 cup corn kernels
2 cups carrots, cut into small cubes
1 apple, cubed
1 cup green onions, chopped
1/2 cup fresh parsley, chopped
1/4 cup fresh watercress, chopped
optional - cheese cubes, smoked tofu cubes, red peppers, celery

Just cut all ingredients, place in bowl and refridgerate with dressing for at least 30 minutes

Dressing
1/2 cup olive oil
2 tbsp pear juice
1 garlic, minced
1 tsp miso
1 tsp dijon mustard
salt and pepper

Place in mason jar and give it a shake!

Raw Ra Chocolate Mousse Pie

I got to sample this pie after my partner brought leftovers of it home. I devoured it and was in shock that there is even was leftovers! So, i cannot official claim the credit for this amazing recipe, but i can share it with you! I did modify it a bit to suit my needs, though. It's a raw chocolate vegan pie that is so easy to make. And, it will be a great treat for those non-vegans in your life, as they can't deny it's decadence and richness.

After getting the recipe for it close to a year ago, i had a perfect opportunity to try it out recently - at a cottage. I didn't have to bake it and i could bring all the ingredients already measured out. I love simple recipes like this! It will also make a great pudding, and i hate to admit it but knowing how easy it is, i think i'll be making it more than i should!

Raw Ra Chocolate Mousse Pie
(my name for it)
1 pie crust (ready made or you can make one - Keebler Pie Crusts work)
2 1/2 cups dark chocolate chips, melted
1/4 almond butter
1 package of silken tofu (or use almond dessert tofu as the original recipe calls for)
2 tbsp almond milk
1 ripe banana (or 1/2 if you don't want it to be too banana-y)

1) After melted chips in a double boiler, mash banana with fork and add all other ingredients into same bowl. Combine will.
2) Pour into pie shell and refridgerate for at least 4 hours.

Thanks Marnie for the recipe!

What to Do When You Grow Some Freaky Zucchini

We scored this year with some wonderful veggies in our garden. Specifically, we grew some zucchini and it was definitely very happy with the soil (or something) this year. Not knowing a lot about yellow zucchini growing, we just chanced it. Had a little battered squash blossoms a few weeks back, and then voila - the biggest squash this side of the Junction we've ever seen!

So, what can you do with 3 large zucchinis? So far, we've made Zucchini Mint Balls, Chocolate Zucchini Cupcakes, and Zucchini Chard Quiche.
Since i had to improvise and tweak a non-vegan zucchini croquette recipe (source: The Vegetable Dishes I Can't Live Without) to make this my own, i thought i would share it with you. They turned out quite lovely - simple, fresh, and summery.

Zucchini Mint Balls
1 large yellow zucchini (or 2 regular size ones), chopped roughly
1 cup fresh mint leaves
3 garlic cloves, peeled and chopped
1/2 cup fresh chives
1 cup bread crumbs - Japanese Panko ones are a nice touch!
1/2 nutritional yeast
1 tbsp olive oil + some for fry pan

1) Place zucchini, mint, and cloves in food processor and chop until fine and combined.
2) Place in bowl and then add chives, bread crumbs, yeast and 1 tbsp of oil. Mix with spatula lightly until well combined.
3) Using a medium fr pan, heat on medium with some oil. When nice and hot, shape rounded tsps of batter and place in pan. Press down lightly so that they turn more into patties or dumplings ( i am so terrible and keeping things into precise balls!) Cook for about 3 minutes and then gently turn over and fry other side until all is golden brown.
4) Transfer onto plate with some paper towels to absorb excess oil and serve warm.
Yum!

Tofu Burgers

After our recent garden party, i had quite a bit of extra firm tofu left over. Since we didn't just want to make scrambled tofu all the time, i looked at creating some other tasty dishes. Here's one i loosely based from the cookbook Everyday Vegan. I made it my own mainly because i didn't have all their ingredients, but also because it was fun to experiment!

The burgers came out nice and plump, and quite light - not as dense as i expected. I'm happy to report that a tofu-based burger, one that is pureed even, is quite nice!

Tofu Burgers

1 cup onion, finely chopped
1 tbsp olive oil
1 cup carrots, chopped
1/2 cup mushrooms, chopped
1 cup yellow bell pepper, chopped
1 tbsp Braggs
1 package extra firm tofu
1/2 cup beans in tomatoes
1 cup bread crumbs
1 tbsp fresh dill
1 tbsp Braggs
2 tsp stone ground Mustard
1 tsp dried basil
1/2 tsp chili powder

1) Saute onions in oil, over medium heat. Season with s/p and add carrots. Saute both until softened, about 3 minutes. Add mushrooms, pepper and Braggs. Continue to cook until all softened and combined well. Remove from heat.
2) Break tofu into chunks, and then place in food processor. Puree until mashed.
3) Place all above ingredients into large bowl, and stir to combine with spatula. Then add remaining ingredients, making sure to mix well.
4) If not moist and/or sticking together well, add more breadcrumbs and/or sauce from beans.
5) Scoop mixture into hand, or alternatively a ice cream scoop, and form patties. Using the same pan, coat with more oil. Fry patties over medium for about 5-6 minutes, or until browned.

We made these into sandwiches, and since it made a lot, also over salad as leftovers!

It's Raining Baby Showers!

I'm 37 weeks now, which is very exciting as the midwife said that means the baby is term. Not that i should expect to give birth this week or anything, but at least i can be reassured that Gumball is ready enough inside to come out without too much complication. Very exciting indeed!

I just have a couple of days left of work and my body is starting to resent the added pressure of leaving the comforts of my home, and more specifically, my bed. I'm getting tired easily and my poor feet are unrecognizable at times! Thankfully, it's summer so i can wear flip flops and sandals that fit.We had a lovely baby party yesterday with friends. The weather cooperated so we were able to to have it in our backyard as we hoped. We decided to make it an 'open house' potluck so that it was easier to chat with folks instead of having everyone come at once. It also allowed me to have a mellow energy. Friends organized this for us, for the most part, and it reminded me how much we're loved and how wonderful of a community Gumball has already. We also didn't really want too much of traditional shower so the only things that reminded us all (besides my ever-present belly!) were a few decorations i placed around the backyard.I wanted to make my all-time favourite appetizer treat, the Devilled Tofu dish that i think is perfect for a summer backyard party/shower. I also created a lovely drink that had goodies fresh from our garden. Here's the recipe, as requested by some friends present at the party:
Rhubarb Mint Lemonade

1 1/2 cups rhubarb, chopped
1 cup sugar
1 cup water
1/2 cup fresh mint, chopped
3 lemons, organic preferrable
4 cups water, or to taste

1) Place rhubarb, sugar, and water in pot and boil. Turn to simmer and cook for 15-20 more minutes or so, or until bright red in colour. Add mint in last 5 minutes or so. Let cool.
2) Strain rhubarb and mint with a fine sieve into pitcher.
3) Squeeze juice of 2 1/2 lemons and pour into pitcher. Add water to taste - this can be quite a sweet drink otherwise! With 1/2 lemon left, slice and place into pitcher for added flair.Our amazing friends also brought some great dishes and gifts - very generous indeed. We received some lovely things, and some precious handmade goodies, both by our friends themselves and by local artists (see photo above of the wonderful quilt by our friend Suzanne, the retro cloth wet bag, wooden box puzzle, and a month-long dinner service by our friends Mo and Ben! Of course, we got some other amazing, practical, and exciting other gifts too. I wish i had the space to feature them all. But, for some more photos, go to the Flickr set here. Not only did the gifts but also the energy yesterday solidify how much our friends know us, quirks and all! We had a lovely time and having the party this weekend really helped me jump over the hurdle that in only a few weeks time, we'll have Gumball in our arms! Wow! Thank you everyone.

Day 6 - Holiday Potluck Salad

Tis the season for holiday potluck parties, both at work and with friends. If you're busy with buying and/or making presents, the idea of making something to eat can be taxing, especially if it's for co-workers who are not vegan, or even vegan-friendly. What's a grrl to do?

I created this wheatberry and tempeh salad, inspired by Super Natural Food's book; her chapter on healthy pantry cooking is especially good. I thought it was a nice, festive dish, so i wanted to share it here.

Festive Salad
2 cups wheatberries, cooked as directed
1 block tempeh, small cubes
1 tbsp olive oil
1/2 cup vegan mozzerella cheeze
1 small apple, cubed
1 cup raw pumpkin seeds
1 cup dried cranberries
handful of greens - spinach, endives or leaf lettuce

Fig Citrus Dressing
1/4 cup orange juice
zest of 1 lemon
1 tbsp lemon juice
2 tbsp fig syrup
1/2 cup olive oil
2 garlic cloves, minced
cracked pepper, to taste

1. Saute tempeh cubes until golden brown. Place on napkin to soak up excess oil and set aside.
2. Make dressing - grate lemon into measuring cup and add wet ingredients. Whisk together so that oil is emulsified, at least in part. Add garlic and pepper at end. Set aside.
3. Mix wheatberries, cheeze and apple in large bowl. Add dressing, seeds and berries. Mix thoroughly. Right before serving, add tempeh and greens. Transfer to a fun party plate or container to take to the potluck.

My Liver is De-toxing!

I am about half-way through a 12-day detox for my liver. I had wanted to start it sooner, so that i can officially do it in the Fall as detoxes are recommended, but i know i'm pushing it a bit. It's my first serious detox like this - complete with a kit with several nasty-tasting and bowel-shaking pills. But, i can already feel a diference. My energy has never felt so good and the initial days of being nauseous and irritable have passed. I love that i'm not eating any 'white stuff' like bread, cereal, vegan cheese, white rice, and pasta - and that i can live without it. Thank goodness i celebrated Halloween and sugar before i committed to this diet!

One thing that is helping me through this, besides J doing it with me, is that we still get to eat lots of food. Like fresh fruit and veggies that are local and organic (not allowed to have tropical fruits or juices), as well as using grains like millet, kasha, amaranth, quinoa, etc that i don't typically use. Now that i have to use them, i am finding great recipes that are both extremely healthy as well as flavourful.

Like, for instance, some great recipes from the book Super Natural Cooking - millet-fried rice, sushi rice bowls, wheat berry salad, and some great soups. The book is organized to highlight 5 key ways to eat a more healthy and colourful diet. I especially like the reminder to use 'alternative' grains like teff and quinoa, so this book came in my hands at the perfect time. There are also some great photos throughout the book to enjoy as your browse through. I think this book as inspired in me to try at least 2 creative dishes each week. And, i'll commit to this by weekly looking through my various books and choosing from them each Sunday afternoon. This way, i know i can put my words into action.Another great source for good meals while i'm on this diet is the blog Domestic Affair. She typically shares some great recipes, and since i went to a Detox Seminar at a Hillside festival that was hosted by Jae (years ago), i trust that she's got some great recipes up her sleeve for my needs! Tonight, for example, i'm writing this post as my Millet-Stuffed Peppers are baking in the oven. Can't wait for dinner - the filling before we stuffed it was fantastic on its own!

I'm sure my liver will thank me. It better.

Fun Little Quichlettes

I recently made a quiche for dinner, and had some filling left over. Since a potluck birthday party was just days away, i decided to make little quiche pies for our appetizer contribution. They were a success and happily, people had no idea they were vegan!

Here is the recipe:

1 Basic Pie Crust Recipe - like from The Garden of Vegan
1 onion, chopped
2 garlic cloves, minced
1 zucchini
1 tbsp olive oil
2 tsp basil
1 tsp oregano
1/2 tsp tumeric
1 tbsp miso
1 1/2 tsp lemon juice
1 cup mushrooms, sliced
1 lb (package) silken or soft tofu
1/2 package of firm tofu
1/4 cup regular soy milk
1/4 cup sun-dried tomatos, sliced lengthwise
2 cups spinach
1/4 cup veggie 'salami'
1 cup soy cheese
1 tomato, sliced
handful fresh basil1. Have pie crust made beforehand and set aside to cool slightly. Preheat oven to 350.
2. For filling, heat oil and add onions, then garlic. Saute until lightly brown. Add zucchini, mushrooms, salami, and spices mentioned above, or ones of your choice. FYI, tumeric adds a lovely colour that mimics 'egg quiches.'
3. With a food procesor, put silken tofu in and 1/2 of firm tofu by crumbling it into pieces (similar to scrambled tofu). Add milk to make it more runny but not like pudding. Mix until it's combined. Add tofu mixture to veggie mix, as well as the remaining tofu, cheese and sun-dried tomatoes.
4. Pour into crust and add tomatoes and basil on top like a pizza. Bake for 40 - 45 minutes, or until the top has browned slightly. Let cool slightly and then enjoy!

If making into small quiches, use muffin tray and divide pie crust dough evenly into small circles. I freehanded this, and made sure the dough covered most of the tray holes. Divide filling evenly and cook for approximately 20 - 30 minutes.

Salsa Anniversary Weekend

This weekend, my honey and i celebrated our anniversary, and it just happens to fall on the same weekend as the annual Salsa on St. Clair weekend party. Since we live in the heart of the party, we hosted our own felicidies and then went to see what all the fuss was on the streets. It was also a great way to showcase some of my anniversay flowers!

We decided to go in theme, of course, and made various dishes, mainly from the cookbook "A Vegan Taste of Central America." They're the ones that are starred (*). It has some really great recipes, but is published in the UK, and thus has all the ingredients based in weight. Good thing i have a handy scale! We also thought it would be fun, and less work, to make the dishes into tapas and thus not as big nor as much work for us - so we all could sit around and chat together. Unfortunately, i got so carried away, i only took one photo of the food!

On the menu was:

Appetizers
Chips
Roasted Red Pepper and Black Bean Salsa
Black Bean Dip (recipe to follow)
Guacamole
Mains
*Pupusas with beans and (vegan) cheese
Coconut Crusted Tempeh- from Fresh
*Cornbread
*Tostadas with hearts of palm and (vegan) cream cheese - see photo above
Noodle Salad with tomatoes, cucumbers, mint, (vegan) feta and (vegan) cesar dressing

Drinks
Various Latin beers like Corona, Brahma, Negra Modela, Dos Equis
Sangria (recipe to follow)After a busy night of madness on the streets, J and it went to Toronto Islands to enjoy a relaxing day. We took our bikes, books, and a blanket and just relaxed - what a wonderful way to spend the day!

Black Bean Dip
1 can of black beans
2 tbsp tomato paste
1/2 jalepeno pepper, diced
1 tomatoe, chopped
1 tbsp garlic tarragon vinegar
1 tsp chili powder
1 garlic, minced
1 onion, diced
handful of cilantro, chopped

1. Mix all ingredients in a food processor and puree. Add salt and pepper to taste. If you like it more or less spicy, watch your chili powder!

Sangria
1 bottle dry red wine (i prefer Shiraz)
1 1/2 cup fresh orange juice
1 cup Fresca
1/4 cup lemon juice
1/3 cup additional liquoir like rum, Chambord, Cassis, Grand Marnier, etc - optional)
1/2 pint each of the following fruits - raspberries, blueberries, golden gooseberries, oranges, peaches, apples, lemons (all or some of them)

1. Clean and then cut the fruit. Use a large pitcher, and one you don't mind getting red wine stains on. Put the fruit in the pitcher and add the wine.
2. Continue by adding the other liquids, except the Fresca (or other carbonated drink). You will add that last.
3. Allow to saturate for at least 3 hours to overnight - the length will directly impact the overall taste and thickness of the fruit.
4. Right before serving, add the fizzy drink. Be careful when pouring as the fruit all sits at the bottom.