Posted on Thursday 5 December 2013
1 cup veg stock (I used herb bouillon curbs)
1/2 cup almond milk
1/2 – 1 1/2 cup water, as needed (I used the broccolini water)
1/2 cup cornmeal
1 tablespoon earth balance (or butter or olive oil)
1 large garlic clove, minced
1/4 teaspoons sea salt and black pepper (to taste)
added in the last 10 minutes:
5 roasted chestnuts, chopped
1/4 cup nutritional yeast
You can stir it over low heat for 20 minutes but 40 minutes makes creamier. I went with that option. And shall we forgo the dishwasher? I’ll just lick the pan clean.
Broccolini with stems cooked for 2 minutes ahead then then tops barely blanched. Spritzed with a squeeze of lime.
Posted on Wednesday 4 December 2013
A heap of red leaf lettuce (local), cucumbers (Quebec), blueberries (from Argentina), celery and mustard salad dressing. Lots of vitamins and minerals for winter. A new kind of pierogie from Loblaws with potato, spinach and feta. (Or in other words triple whammy: wheat, dairy and nightshade family but variation and moderation, right?) The biggest difference was in the thinness of the pasta. It was almost transparent but chewy. Nice for a change.
There’s probably a word for “swell up” in foodie terms. Does the foodie flash card kit cover that?
Posted on Tuesday 3 December 2013
Vegan Ginger Cookies uses finely grated fresh ginger and dried. I added 1/4 tsp allspice besides. This is a definite repeater.
2 cups whole wheat flour
1/2 cup brown sugar (+ more for rolling in)
1 1/2 tablespoons ginger powder
1/2 tsp cinnamon
1/4 tsp allspice
1/2 tsp baking soda
2 tsp baking powder
1/4 cup hot water + more as needed
1/4 cup molasses
1/3 cup melted Earth Balance or butter substitute
1 tsp vanilla extract
1 1/2 tablespoons grated fresh ginger
Posted on Monday 2 December 2013
Posted on Friday 29 November 2013
I chopped some thyme into the Japonica rice. Creamed corn is just corn boiled with starch and water. It was one of the treats I remember from childhood.
It tastes like I remember. Dressing — something new — a honey mustard.
Shredded broccoli, carrot, cabbage, bean sprouts and small bits of white mushroom. Funny after using cremeni mushroom, couldn’t taste it anymore. We switched back to white mushrooms and they have all the taste they lost from familiarity back again.
Happy Thanksgiving to American’s celebrating.
P.S. Amanda at Giraffe Life has tips on eating out as a vegetarian.
Posted on Thursday 28 November 2013
Chef Carleton demonstrated Tofu and Shrimp Stir fry, with vegetarian or meat portions. We got the recipe including the nutritional breakdown. There are a lot of recipes on the site as well including 21 for tofu. Not the recipe he did though. And he diverged from it somewhat with explanation of why. For example, the recipe says add the red pepper and carrots early at the same time and he prefers adding the red pepper later to have a crunch. Using semi-firm tofu in a stir fry hadn’t occurred to me. It makes the texture vary more. He also suggested deep frying it but that might add more fat than interest.
The advantage of in person is that it gives new ideas. It a social outing. And it’s a thing of beauty to see someone cook well. He explains techniques from knife use to substitutions if you want it hotter or thicker, and the effect.
I probably could have and should have photographed it in progress by the cooking mirror. Before the sauce (of mirin or sherry, Thai sweet chili sauce, hoisin sauce and hot sauce, lemon peel zest spice and minced cilantro) was added it was vibrant with the bright peas, fine squares of carrots, green chili, red bell pepper. It is served over OC Blue Menu Whole Grain Brown Rice.
Loblaws Superstores have regular noon hour cooking classes called What’s for Dinner. (Link’s here, presumably after the site recovers from its technical glitches. You can register online or at the store. They can only accommodate about 20.) After the one on December 10th at Westboro Superstore, there’s an extra bake something for Christmas from 1-2pm.