Archive for October 2014

Quick Raw Fruit and Nut Energy Orbs Recipe

2014-10-26-raw-fruit-nut-energy-balls-vegan

You’ll need:

1 cup raw walnuts
1 cup raw hazelnuts
1 cup of unsweetened dried coconut
1 tsp of sea salt
1/4 cup coconut flour
*or use a powdered protein isolate like hempseed

1 cup pitted dates
1/2 cup raisins
1/2 cup dried cranberries
(*you can use really any combination of dried fruit and raw nuts, this is just a nice tasting combo)
1/2 tsp of orange zest
2-3 tablespoons of raw coconut oil
1 tsp vanilla extract

Makes about 12 1.5 inch diameter balls

This recipe is made using a food processor. A power blender my also work, but the results are best in a food processer. First, grind the coconut, nuts, flour/protein isolate into an even small meal. Then, begin adding all the other fruit/oil/extracts until the mixture is evenly milled, and beginning to stick together. I like to pulse it together, and then add a few long bursts at the end to make sure it is even. As long as it presses together and can be balled right out of the food processor, you are good to go! NEXT STEP!

Turn the mixture out into a bowl or onto a parchment lined counter. Form the mixture into even sized balls. *a-oo-ga!* It is easiest to handle with wet cool hands, but it still should form very easily.

*PRO TIP* – you can also use this mixture moulded into a greased/coconut floured glass pie dish as a raw pie or tort base. Even just chia, coconut milk and banana cream or chocolate avocado filling would make a quick and easy vegan dessert, and so easy to do raw on this one. Be sure to refrigerate after moulding it before filling. At least 30 mins in a freezer.

transfer the snacks onto a parchment lined baking sheet and toss them in the freezer for a bit to firm them up. I like to let them set in the freezer for an hour before eating, but you can do whatever.

This makes a great snack for hiking, workout, office on-the-go type nibbles, and lots more. Flavour combinations are endless. I recently did some of these using all the same ratios but with macadamia, coconut and dried pineapple- so find your own variation and let me know how it is!

Peruvian Sweet Onion Soup Recipe

2014-10-16-Peruvian Sweet Onion Soup
1/4 cup of coconut oil
2 tablespoons of olive oil
heaping tsp each of nutritional yeast, celery seed, thyme, and basil.
pinch of turmeric, cumin, and coriander
6 sweet onions, quartered, sliced thin (a mandolin works well)
4-6 stalks of celery, sliced thin
4 cloves of garlic, finely grated
1 diced potato
3 tbsp unbleached or coconut flour
1 litre of vegetable stock (beef style ideal)
500 ml almond milk
500ml water
One cup of frozen or canned peas
tbsp of balsamic vinegar
salt and pepper to taste
400ml (one can) of coconut milk
On medium heat, melt the oils together in a stock pot or large saucepan. Add all spices and seeds, and allow them to toast in the oil for about a minute, becoming fragrant and more vivid/deep in colour. Next, add the onions, celery, and potato. Bring the heat to medium high and sauté the onions until uniformly translucent and soft. Next, add the flour, and stir it in evenly, allowing it to cook and slightly thicken a bit longer. Next, add the stock, almond milk, and water. DO not add the coconut milk until the end. Bring this to a full boil and cook it until potato disappears or falls apart, and onions and celery are a lovely texture (about 20-30 mins). Be sure to stir here and there to keep the onions from settling and burning on the bottom. Once you are satisfied with the cook on your soup, you can puree it with an emulsion blender for a smooth soup, or leave it as is for a traditional soup. Either way, now is the time that you add the vinegar, coconut milk, and peas. If using frozen peas, add them toward the end of the boil, and if pureeing the soup- add them just after pureeing and cook for long enough to thaw/cook the peas. Be sure to stir often. After tasting, salt and pepper to your preference. Many also love dill in this soup. This whole process takes less than an hour, and makes about 4 litres of delicious soup.

Pakora Burger

Homemade vegetable pakora fritter shaped into a huge crispy burger patty, and served with jalapeño jelly, mayo, roasted red pepper spread, and homemade pickled beans with greens!

2014-10-12-pakora burger

Lebanese/Mediterranean style Pickled Rutabaga

What to do with Rutabaga, part two!

2014-10-03-pickled rutabaga

RECIPE! quick and easy! Ever go to a falafel place and just LOVE those pickled pink turnip/beet pickles? Here is how to make an authentic, delicious, fast prep version that are tangy and addictive!

*recipe makes about 2 one litre jars. Use glass containers for curing/fermenting only.

Ingredients:
3 large rutabagas, peeled and sliced into french fry sized pieces
1 medium beet, same prep as above, perhaps slightly thinner to spread the colour around in the finished product.
2 cloves of thinly shaved garlic

mix the above ingredients together so the beets stain the rutabagas, and the garlic is evenly mixed into the chopped root veggies.

Brine:
1 cup of distilled cider vinegar or natural distilled white vinegar
1/3 cup of coarse kosher salt
3 cups of lukewarm water
2 bay leaves
6 whole coriander seeds
3 whole peppercorns

Heat half the water after adding the salt, spices, and bay leaves. Stirring often, bring to a full boil. Allow to cool, and remove the bay leaves. Add the rest of the water and vinegar, and your brine is ready. Put about a centimeter of lukewarm brine into each jar you will be filling, and pack the pieces of vegetable in firmly, but do not cram them or compress them into the jars. You might turn the jar on an angle and shake the pieces lightly into place. Once full, top the jars up with brine so that all vegetable pieces are submerged BENEATH brine, and set the loosely covered jars in a cool dark place to finish for one week. You can check the pickles at day 4 to see if they are tangy or still very salty tasting. The goal is a tangy pickle with a nice presence of salt. After a maximum curing/fermenting time of 7 days, put the pickles in your fridge and use within 3 months, but I guarantee these won’t last that long. Or heck, you can buy them from me.

Rutabaga Whiskey Bisque Recipe

Ready in about an hour, makes a pretty big-ass pot o’ soup.

2014-10-02-vegan ratabaga whiskey bisque

You need:
2-3 large rutabaga, peeled, rough chopped
1/2 head of celery, rough chopped
3 large carrots, peeled, rough chopped

1/3 c raw coconut oil
2 onions, rough chopped
4 cloves of garlic, peeled, sliced

1tbsp pimenton (good quality smoked spanish paprika)
1 tbsp curry powder
(I make one, one could also use madras curry powder, or even just some garam masala with cumin, coriander, and turmeric in generous pinches)
1 large bay leaf
pinch of chilli powder
pinch of black cardamon
salt to taste
.5 tsp white pepper (added at end)
fresh grated ginger and daiya cheese (optional)

2 oz whisky bourbon ( I used Bulleit Bourbon for it’s vegan process and excellent flavour)

vegetable stock -at least 3 litres, enough to cover and simmer the vegetables. ( I used Better than Bouillion Paste)

up to 500ml of coconut milk

First, heat the coconut oil on medium high, and sauté the onion and garlic together, reducing the heat slightly. The goal is soft, white, translucent onions on their way to clear. Once that is achieved, add all the spices, and cook until onions are clear and garlic is lightly browned.

Next, reduce heat to medium, and add the whiskey bourbon. You will see it deglaze the onions, and make a lovely orange coloured liquid as it sweats out the onions and spices and makes a delicious concentrate that will enhance your stock. Simmer on low for a 2-3 minutes to cook off the alcohol, stirring as necessary.

Now add the remaining vegetables, and stir it all together, evenly coating the new vegetables with the onion/spice/whiskey goodness. increase heat slightly and simmer, stirring often until the veggies just soften a bit on the edges. About 5 minutes of simmer/stirring

Next, add stock until all veggies are beneath at least 2 cm of liquid, and increase temperature and bring to a boil.

Maintain a light boil until all vegetables easily mash or fall apart with minimal effort. remove the bay leaves.

Using an emulsion blender (stick blender), or food processor, process the soup until a smooth, silky consistency, add coconut milk and white pepper, and salt to taste.

I like to add some simulated bacon seiten pieces or soy bacon bits to add texture and a nice appearance, and top with a bit of Daiya Mozza. I also enjoy just a little bit of fresh micro-grated ginger stirred in to hot soup just before eating.

ENJOY!

PS: you can also add a little splash more of bourbon at the end, but do so minimally, and taste each time. If you get just the right amount, the taste is incredible. Too much wrecks it however. TO those that want to leave out the booze, you could use an ounce of agave nectar or maple- and a few splashes of malt or apple cider vinegar.