Barley Risotto


Returning with something super simple but so delicious.
When first sampling plant-based, I found it easier sticking to familiar things that were already in the pantry. While on the search for various grains to keep things interesting,
I remembered barley.

My mom used to use it in many of her soups when I was a kid. This, of course, makes it an easy favourite for me. It’s hearty and slightly chewy. It’s soft, warm and filling, making it a perfect, but overlooked addition to so many dishes in the winter.

Treating it like a risotto, is a great way to flavour the barley. And in this case keeping it open to so many different flavour variations. It’s no secret that I love spinach, so pair that with some sautéed mushrooms and even a pan fried tofu and this becomes a perfectly satisfying, affordable and easy winter weekday dinner.

BARLEY RISOTTO

1 Tablespoon Olive Oil
2 Shallots, minced
1 Cup Pearl Barley
3 1/2 Cups Vegetable Broth
Sprig Thyme, stem removed
Salt & Freshly Ground Black Pepper to Taste

Heat the oil in a large saucepan, adding the minced shallots to sweat.
Add the barley stirring well to coat with oil and lightly toast.
Cover with all of this liquid at once. Once the mixture begins to lightly simmer, stir and reduce the heat to maintain.
Add thyme leaves.
Stir occasionally until broth is mostly absorbed and barley is tender. (If more liquid is needed add 1/2 cup water.)
Season with salt and pepper to taste.

For the Spinach & Mushroom Topping

1 Tablespoon Olive Oil
2 Cloves Garlic, thinly sliced
1 Cup Crimini Mushrooms, sliced
4 Cups Baby Spinach Leaves, packed
Salt and Pepper to taste

Heat the oil and add the garlic and mushrooms.
Sauté over a medium high heat until mushrooms begin to brown.
Add the spinach, turning regularly to wilt.
Serve hot over top of prepared barley.

Serves 2

Raw For Dessert


For the longest time, I think I’ve misunderstood raw eating. The desire for it or the satisfaction from it was a bit of a mystery as most of my comfort foods (mashed potatoes and gravy, minestrone soup or ooey gooey, fresh out of the oven oatmeal chocolate chip cookies) are all well cooked items. Now, I could understand the desire to be vegetarian, but it wasn’t until tasting a brownie, of all things, did I get the raw idea.

It’s fresh. It’s alive an you can taste the foods! It just feels healthy.
…And this was all from a brownie! The hard day satisfaction wrapped in chocolaty goodness.

How wonderful (and intrigued I was) to be invited to flip through Jennifer Cornbleet’s newest creation: Raw For Dessert.
Her recipes are well thought out and all use fresh ingredients, which I love…. And a food processor, which I LOVE, LOVE!

I had to try her 10 minute, one bowl brownies. The recipe was clear, simple and of course, fast.

Everything into the food processor as directed and I still think I had a minute to spare.

With the cocoa and walnuts the flavour was extremely chocolaty but a touch bitter. I found the that the finished brownies stayed together, but were still crumbly when I tried to cut or most importantly, eat them. I’m not sure I ended up adding enough dates to sweeten and stick everything together. Perhaps if the recipe went by weight for the dates, rather than in numbers, I may have been more precise. Either way,  I was yearning for a perfectly placed dried cherry in each bite as that’s what seemed to help balance and sweeten my untrained for raw palate. Not for the kids, but   a m a z i n g   with an afternoon cup of coffee and practically guilt free!!!

Always wooed by photos, I wish there were more. Either way this is a book I’m holding on to. I’m itching to try at least another half dozen recipes! That being said, Jennifer has let me know that I can keep my copy and still share!

Leave a comment, tell me about your raw food adventures. If you’ve tried it, if you want to… Let me know your comfort food.
I’ll be randomly drawing to choose someone to have a copy of Raw For Dessert for your very own.
Tell your friends, let them enter and I’ll enter you twice!

I’ll give you a week.

Until then, here’s the recipe to indulge without indulging:


REALLY! ONE BOWL BROWNIES

Recipe courtesy of Raw For Dessert
By Jennifer Cornbleet

3 Cups Raw Walnuts, unsoaked
1/8 teaspoon Salt
16 Pitted Medjool Dates
2/3 Cup Cocoa powder, or raw cacao powder
1/2 Cup Dried Cherries, chopped
1/4 Cup Raw Cacao Nibs, optional ( I didn’t include these)
2 teaspoons Filtered Water

Place the walnuts in a food processor fitted with the S blade and process until coarsely chopped.
Remove 1/2 Cup of the walnuts and set aside in a small mixing bowl.
Add the salt to the food processor and process until the walnuts are finely ground.
Add the dates and process until the mixture begins to stick together.
Add the cocoa powder and process to incorporate. Add the chopped walnuts, dried cherries, optional cacao nibs, and water and process briefly, just until mixed.
Pour the mixture evenly into an 8-inch glass baking dish and press down with your hand to compact. Cut into squares.
Covered with plastic wrap, Really! One Bowl Brownies will keep for 5 days stored n the refrigerator or for 2 weeks stored in the freezer.

Yield: 16 small brownies (8 servings)

Mihl over at Seitan Is My Motor also reviewed this book. Check out her awesome blog and what she had to say…

Thanks for commenting and for waiting. After getting a number at random, we have a winner!
Congratulations Kelly! We’ll be in touch via email so I can get this great book out for you to enjoy too!

Quinoa & Mixed Grain Breakfast


_DSC4466-Edit

There’s a way to make oatmeal “healthier”?
It took me a couple of days, but I realized that the rice cooker makes more than, well, rice.

With the cold weather just about everyone’s been having lately, there’s been a lot of oatmeal filling the bowls around here. Since it’s the weekend, to keep things a little different, I tried a combination of quinoa and mixed grains like; cracked rye, flax and Irish oats. Fancied up with maple caramelized banana and it almost made for a showy brunch option instead of a detox meal.

MIXED GRAIN PORRIDGE WITH CARAMELIZED BANANAS

1/2 Cup Red Quinoa, very well rinsed
1/4 Cup Irish Oats, Steel Cut
1/4 Cup Cracked Rye
3 Tablespoons Flax Seed
2 1/3 Cups Water
Pinch Salt

2 Bananas
1/4 Cup Maple Syrup

Rinse the quinoa well and add it along with the other grains to your rice cooker or a large saucepan.
Add the water and the pinch of salt. For the rice cooker, follow the manufacturers directions (which is turn it on) and for the stovetop version, heat to a boil then reduce to a simmer over a low heat.
Stir, then cover until the water has been absorbed and the grains are tender; about 15 minutes. Stir to fluff when done.
Meanwhile, slice the bananas about 1/4″ thick on the diagonal and heat along with the maple syrup in a frying pan, over a medium-high heat.
Maple syrup will reduce and thicken. Flip bananas to cook and coat with the syrup on both sides.

Serve bananas over the prepared porridge with a splash of soy milk.

The New Vegan Frontier


I had this realization at the grocery store the other day. It’s something I’ve obviously not given enough thought. I mean, I know why people have food restrictions and I know that there are many reasons. There are people in my family are allergic to wheat and dairy and a large reason because of that is why this site exists. I’m fairly conscientious but never though, have I gone out and so rigorously read every ingredient that went into my shopping basket. What was once simple shopping took an hour and a half.

I’m aware of the easiest ways to healthier eating and that’s making everything yourself. But after this experience, I couldn’t believe it more true. The sneaky binders and unfortunate ingredients that “deprive” those of a delicious waffle. After a few let downs there was excitement. I’d find new produce or the wheat-free, gluten-free, yeast-free bread that will remain nameless to excite me into a tizzy. I was about ready to start this detoxing cleanse.

My biggest splurge was to finally buy a rice cooker. I honestly don’t know why I hadn’t done this earlier and now it sits happily along sit my Kitchen Aid as one of my favourite appliances. Shameful to admit, I’ve never been a stellar rice steamer myself. Iffy at best, I’d cross my fingers and hope not to burn it on the bottom or lift the lid early exposing a soggy mess. Amazing that this basic food is one of my favourites and when cooked right, tastes like a delicacy to me. Naturally, I was inspired and created one of my first meals for the detox as a rice bowl.

Totally versatile, starting with a mix of brown and wild rice, I added many of my grocery shop finds; broccolini, roasted squash, pea shoots and bean sprouts. To it was a great maple baked tofu with a great tahini sauce to liven it up.

Maybe this won’t be so bad?

MAPLE TOFU AND TAHINI RICE BOWL

4 cups Cooked Brown & Wild Rice, or whatever you have that you think is nice
1 Acorn Squash, seeded & sliced
1 Block Extra Firm (organic) Tofu, halved and sliced about 1/4″ thick
Handful Each of Pea Shoots, Sprouts, Broccolini & Frozen Green peas
1/4 Cup Maple Syrup
2 Tablespoons Olive Oil,
Safflower Oil for frying

SESAME TAHINI SAUCE

1/4 cup tahini
3 Tablespoons Water
3 tablespoons Sesame Seed Oil
1/4 cup  Lemon Juice
Pinch of Salt to taste

Make the dressing by whisking together the tahini and hot water to thin. Add the lemon  juice, sesame oil and sprinkling of salt.

Preheat the oven to 375ºF. Lightly drizzle 2 Tablespoons of olive oil in a baking dish. Lay your sliced squash evenly and flip to coat in the oil.
Bake for about 15-20mins, then flip and return to the oven to continue roasting on the other side for another 15 minutes or until soft and golden. Remove from pan and lightly sprinkle over salt and pepper.
While the squash is roasting, heat a thin layer of the safflower oil in a large pan for frying.
Once the oil is hot, add the tofu slices and brown on both sides.
Remove and drain on towels.
Reduce the oven temperature to 350ºF.
Using the roasting pan for the squash, add the tofu and evenly pour over the maple syrup, tossing to coat on both sides.
Bake the tofu for about a 1/2 hour, flipping half way through, until it is browned and slightly crisped.
Cook your rice, as per your usually methods. 2C dry rice with about double the water, usually does it for me.
Scoop the cooked rice into a nice, big bowl and to it, stir in the broccolini and frozen green peas

Serve rice family style or into individual bowls, topping with tofu, slices of squash and a handful of shoots and sprouts.
Drizzle over the tahini dressing. Taste and add more salt and freshly ground pepper, if needed.

Serves 4-6.

Detox



I’ve finally found a time of year where I can’t find an excuse not to eat a little better.

Honestly, doing a detox for the next 21 days has more to do with January than New Year’s and all it’s resolutions.
It’s something I’ve been meaning to do and put it off again and again. I’ve finally found that this month and the next couldn’t the be better. I’ve had every food excuse. Last spring with all it’s new produce, the summer with it’s berries, cobblers and bbq’s the fall harvest… you get the picture.

Based on the Dr. Joshi Diet, the next three weeks will have:
No Coffee
No Alcohol
No Sugar (Maple syrup is ok)
No Wheat or Yeast (ack)
No Nightshades; potatoes, peppers, eggplants or tomatoes.
No Fruit (double ack)

It’s long overdue. I need a balance and this is what this type of elimination diet is trying to achieve. A balanced PH, making my body more alkaline rather than acidic. I just never realized how much I liked acidic once I tried to figure out what to eat when you’re not allowed to eat anything.

Seriously, I made the trip to the grocery store to stock up and in trying to keep in interesting I wanted to eat more than brown rice with broccoli every night, not that I won’t enjoy that. Especially with a little maple glazed tofu… but for all of you with allergies I feel for you. Even after eliminating all of these things, my bill had never seen such heights!
Goes to prove, cheap is NOT healthy.

Wish me luck.

I’ll be sure to post once I figure out what to eat beyond today’s roasted butternut and edamame;)