Tofu & Chickpea Tagine


Ever wonder what came of those preserved lemons? Or just what to do with them?
Now that I’m detoxing and the only fruits allowed are lemons and bananas. I couldn’t have been happier now that I’ve made them. One of the key ingredients in several Moroccan dishes, these mellowed lemons add just the perfect flavour, lifting something that could have been heavy to a fresh new height.

Since this was the first meal that I would be making for visitors while I’ve been on the detox I was obviously compelled to be sure it wasn’t boring. The last thing I wanted was to showcase the potential dark side of a detox. Really, the truth be told, I’ve been having a great time being challenged to get creative in the kitchen again and I wanted it to show. This lively dinner, with it’s combination of spices and the lemon certainly didn’t disappoint.

TOFU & CHICKPEA TAGINE

1 Block Extra Firm Tofu, pressed to remove excess liquid
1/4 Cup Olive Oil
1 Tablespoon Ground Coriander
1 Tablespoon Ground Cumin
1 Tablespoon Ground Cinnamon
1 1/2 teaspoons Garlic Powder
1 scant teaspoon Sea Salt
1 scant Tablespoon Freshly Ground Black Pepper
2 Tablespoons Cilantro, well chopped
1 Large Onion, sliced
1 – 540ml/19oz Can Chickpeas, rinsed
1 – 540ml/19oz Can White Kidney Beans, rinsed
1 1/2 Preserved Lemons, rind only – rinsed
1 1/2 Cups water

Press the tofu between two plates to remove execss liquid. Then, slice into 1 inch (2cm) cubes.
Combine the olive oil, spices, chopped cilantro, salt and pepper in a large bowl. Add the cubed tofu and toss to coat. Cover and let it sit to marinade for at least one hour.

Heat a large sauté pan and fry the tofu over a medium-high heat until it is dry and beginning to crisp.
Remove from the pan and add the sliced onions to cook being sure to soak up any remaining bits of the marinade.
Rinse and remove the pulp from the preserved lemons. Dice the peel and add, along with both the onions and the tofu, to a large pot. Add the rinsed chickpeas and settle over a moderate heat.
In a separate bowl add the white kidney beans and the water. Using a potato masher, crush the beans, then add to the other ingredients, stirring well to combine.
Heat through, adjust seasoning where necessary.
Serve over a chewy brown rice, couscous (if not detoxing) or quinoa with a handful of extra cilantro.

Serves 6 – 8

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.

Maple Pumpkin Quick Bread


One of the best things about living in Canada in the fall, other than the fabulous hauls from the farmers market, is that other reason why we appreciate the almighty maple tree.
The nectar of nature, maple syrup is truly a spring gift, however delicious, a simple autumn walk can be just as spectacular. The colourful displays the scarlet and rusted orange maple leaves screaming their last vibrant shrieks before plunging to their deaths is always enough to get my heart racing back to life.

When I recently took part in a detox diet, I realized my longing of food. No, I didn’t crave fatty snack food or sugar, per se, it was the bread. Neglected of fruit, sugars and wheat among (many) other things, it was the bread I craved.

Always a creative person, by mid-diet, I was determined to solve my dilemma.
Only restricted by wheat, gluten and yeast, I set out to find any alternative.
Scanning the aisles of the health food store, I found various root and bean flours which met my specific diet requirements. Knowing that some of these new flours would lend an undesired new flavour twist to my creation, I found the most mild; brown rice, cranberry bean, arrowroot and soy flours then set off to work.

Inspired by a dense, sticky snack bread sent to me from my Blogging By Mail partner, Arden. Her Kruidkoek was spiced, but not too sweet, perfect for something like, say, pumpkin.

Next having to go sugar-free, I knew I wouldn’t get the sticky, sweetness of that super Dutch snack, but it didn’t matter. I wasn’t looking for cake, I wanted my bread back. Something to clean my plates and dip in my soup. Something just to finally eat and feel satisfied again. The maple syrup was perfect in this regard. Not the same sweetness as sugar and just a hint of smokiness – perfect.

What I ended up with made me feel like I was cheating, isn’t that terrible? Great on it’s own and with the Roasted Vegetable Soup, I finally I felt like this diet was really working for me. I had my bread, I felt whole again.
Continue reading Maple Pumpkin Quick Bread