Roasted Tomato Salsa

Experiencing the rainy season here is interesting. Some days it threatens to rain all day, but not a drop. Other days it's bright and sunny in the morning, then turns dark and gloomy pretty quick. Today is one of those days. Planning hikes and fruitlucks isn't obvious at this point, but we are risking a beach day on Saturday to hangout with a few fruities in the area. I'm crossing my fingers that it'll be sunny!

Being here has really taught me to be much more self sufficient when it comes to food. In Canada we are so used to things like salsa and hot sauce being both easily accessible and reasonably priced. Here they are usually expensive or full of preservatives and msg or salt. So I've got into the habit of making them myself so thatI can control the ingredients and lower my sodium intake drastically. Not to mention I get to actually pile it on instead of rationing those tiny jars they sell.

Something that may seem like alot of work is actually pretty simple and not too time consuming when you roast the majority of the ingredients. We are salsa obsessed around here, so we go through a large batch a week. No need to can it.

I'm sure it would be pretty simple to can though, I'm just no expert and prefer making batches that will last us a week at most. There are endless variations you can make to this salsa to change up the flavors. This is a basic roasted tomato recipe that is a great place to start from.

To serve with our salsa, I just toasted up some corn tortillas to dip in. We also use it to top our evening meals like rice and potatoes.

Roasted Tomato Salsa

Ingredients:

- 5 lbs of tomatoes

- 4 medium/large onions

- 3 large red bell peppers

- 1 tbsp cumin

- 2 tbsp hot sauce of choice or roasted hot peppers

- 1/2 cup lime juice

- 1/2 cup chopped cilantro (opt, not shown)

- S/P

Heat Oven to 400F

On a large deep baking sheet line up the tomatoes, onions (skin on) and red bell peppers. Roast for 35-40 minutes then let cool until they can be easily handled by hand.

Skin and core the tomatoes, and skin and de-seed the peppers.

In a large bowl, dump all the tomatoes and squish then with your hands until they reach the texture that you desire. You can also use a food processor for this step if you aren't the hands on type. Drain about half the water, depending on how thick you like your salsa (My partner like to drink the juice, it's quite good!)

Chop the pepper and onions to desired size and add into the bowl. 

Add in the spices, cilantro and lime juice. Give it all a good stir and let sit in the fridge in a tightly covered bowl until ready to serve. It tastes even better the next day!

CTFU Creamy Beet "Soup"

Sometimes, when one experiments in the kitchen, the outcome isn't exactly what you were going for. On some occasions, that means a disastrous goup that is pretty much inedible.

Other times, it's a delicious masterpiece.

This is one of those times.

Going to the farmer's market anywhere in the world always gives you such amazing ingredients to work with that, for me anyways, it's hard not to be inspired to combine them to make simple yet delicious dishes.

I finally got to go to the big farmer's market in the next town/city over. The produce is so fresh and there is a decent variety. Most of which we can get at our local Fruteria, but with even better prices. We even got some ripe soursop to chow down on while waiting for our bus back.

Having a farmer's market nearby is a blessing. Taking advantage of it wherever you are is essential. You can speak directly to the farmers, ask what seeds they use, what fertilizers, pesticides if any... This means that you know exactly what you are eating. It's easier to avoid GMO's, support heirloom varieties and organic farmers. The produce is always cheaper too.

Even better? Get a CSA box! You are essential becoming an investor is a small local organic farm and getting amazing produce in return. This one also has the perk of providing you with new varieties of local fruit and vegetables to try out.

So they had these amazing beets at the market, and I've been daydreaming about making some kind of borstch like soup deal. I've never had it and it has always tickled me as something that would be delicious. Now I am far from following a traditional approach to this one. I like my meal carb heavy, so I added more potatoes and some rice to make it extra carbolicious.

The plates we have here are quite festive I must say.

Creamy Beet Soup

Ingredients:

- 4-5 medium potatoes, diced.

- 1 massive beet or 2 large, 2/3 diced, 1/3 shredded.

- 5-6 medium tomatoes, diced.

- 1/2 head of cabbage, shredded.

- 2 cups rice

- 4-5 cups of water or low-sodium broth

- 1/3 cup chopped chives or green onion

- S/P to taste.

In a large pot, boil the potatoes until tender, set aside to cool.

While the potatoes are boiling, prep the beets. When they are done and cooling, add the beets and tomatoes with the water or broth and bring to a boil, turn down to a strong simmer. Once the beets are about half done, add the cabbage and the rice with extra water if needed. About 5-6 minutes later add the potatoes back in and season. 

Let it all simmer until the rice is cooked through. Mine came out as much more of a stew consistency.

Garnish with chives or green onions and serve.

Enjoy!!

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Top 10 Ways to Eat Avocado.

Sooo top 10 Friday turned into top 10 Saturday. Can't say that I am the best at keeping a strict schedule, I'm a bit more of a go with the flow of the day type person. Nevertheless, I am quite set on doing this 3 posts a week deal.

To start off the Top 10 series, I think that the delicious avocado is in need of a little spotlight treatment. Other than the occasional coconut/coconut milk, it's basically the only fat source in my diet. Unless I can find some durian, which I could go for just about now...

Anyways, like I said, avocado is a frequent addition to my meals. I have one about every other day or at the least every few days. While I could simply eat it with a spoon and be content, it's versatility has me making all kinds of things with it. Let's go from simplest to complex:

1. Topping:

Avocado makes a great topping to just about anything: grain bowls or a simple bowl of rice and braggs, sushi, pasta, refried beans, chilli, soups, salads, on top of salsa, quinoa, pizza, the list goes on!

2. As a sauce:

My favorite of all sauces made with avocado is this one which is a recipe for a mac and cheese that is so easy and delicious you''l thank me after the first bite.

I think that using avo as a base for any sauce that needs to be creamy works great. It also usually brings down your prep time because you don't have to cook it, simply blend and pour over the hot vessel that shall be receiving the goodness. My ideas include alfredo sauce, carbonara, hollandaise, vodka, sun-dried tomato or roasted red pepper sauce...

3. Dip.

Everyone knows the amazing food category that is guacamole, any gathering is incomplete without the fast-vanishing dish. I have a recipe for a basic one here. But what about a nacho dip? This one is super simple, mash avocado with nooch, hot sauce and a little braggs or salt. Maybe a little cumin or chili powder to fancy it up a bit.

It's also an essential layer to a Mexican dip. To prvent your avo dip from browning, add in some lime or lemon juice. It also always kicks up the flavor. You can always do what my partner does as well, simply cut and pit the avo, spray with a little lime and dip veggies directly in!

Guac mixed in with a bit of salsa, deeeelicious.

4. Mayo Substitute

In any way that you would use mayonnaise, an equal portion of well mashed avocado will do the trick. Try this one with a little Frank's hot sauce, instant spicy "mayo"!

5. As a vessel

That little dip in the avo is a perfectly nature give vessel to fill with delicious toppings such as fresh pico de gallo, roasted tomatoes and red onions, coleslaw, hearts of palm...

6. As a base for desserts

Making icing just got healthier, instead of using shortening, replace it with avocado. While a vanilla icing will come out green, it's easily camouflaged in chocolate or with a little beet juice for color. But hey, green icing looks amazing and will be a great conversation piece.

7. In a salad dressing

Craving ranch or ceaser dressing? Don't want oils or want to soak those nuts/seeds? Look no further! Avocado is a great base for any smooth creamy dressing recipe you want. Try using a whisk to mash and get to the creamiest consistency.

8. In baking recipes

This is a new one to me, you can apparently use avocado in denser baking recipes, like pancakes and breads. Replace the fats with avo and have some interesting looking baked goods!

9. In a gazpacho 

Raw soups are absolutely delicious, while they aren't all gazpachos, they are easy to make and only require a blender. If you have a high speed blender you can also warm up your raw soups a bit to make it all that more comforting of a cold day. The only recommendation I have here is to reserve the avocado until the soup is basically done so that it doesn't get too blended or cook since it can develop a somewhat bitter taste.

10. In risotto. 

Move over cheeze, I;ve got a new one for this creamy rice dish. Stir in some diced avocado to take it to the next level. Great vegetable pairings would be asparagus, zucchini and spinach, making this a very nutritious meal!

Enjoy!

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Vegan MoFo 2013: Web Wednesdays: Asian Green Beans

Sometimes the simplest thing are the best.

Like this recipe, simple, fresh and easy to make.

Web Wednesdays are fun because all I'm doing is googling three ingredients I have in my fridge/pantry and attaching vegan and recipe to them. I look through the results to find something that appeals to me and make it.

This time around I included green beans, rice and ginger. Asian green beans sounded the best and the simplest to make. 20 minutes later dinner was served!

Asian Green Beans

Ingredients:

-2-3 large handfuls green beans

- 1 tbsp minced fresh ginger

- 1/4 cup tamari

- 1 tbsp rice vinegar

- 1tsp Sriracha hot sauce

- 2 tbsp sesame seeds

In a hot pan, saute the ginger in a bit of water until fragrant.

Add all other ingredients along with 1/2 cup water to the pan ans simmer for 2-3 mintues.

Add in the green beans and cook covered for about 5-7 minutes depending on how you like them, I prefer them on the crunchy side. 

Enjoy over rice or soba noodles! 

Sweet Surrender Zucchini Pasta

This summer has my food cravings going through different seasons every other week. Last week, it was fall, I wanted warmth and density because of the colder days and chilly evening. This week, it's bright and sunny and calls for fresh no-cook meals.

Since I do strive to live a raw lifestyle, with tons of fruit and veggies in their most natural form, I love those days when I just want fresh and raw foods. It's also a perk cause it means not having to turn on the stove or the oven. I find that I get my most creative when experimenting with my raw savoury dinners, where the sky is the limit and I love surprising people with the versatility of raw foods, without even venturing into the gourmet aspect of it.

Right now, almost all I can think of is fresh corn. I've always looked forward to this time of year, simply because I can indulge in mountains of it without killing my wallet. I've gotten more picky about my corn in the last few years though. I prefer local and refuse to eat any of it if I cant be 100% sure that it isn't GMO. So organic is the best way to go, or just talking to the farmers at the local farmer's market where there is tons of organic produce that isn't necessarily certified.

GMO's are a big issue right now, with so little testing being done before they hit the market, and the testing being done is usually solely by the manufacturers, there are too many side effects and unanswered questions for me to justify thinking they are truly safe. There are some great documentaries on the subject, like "The World According to Monsanto", "Seeds of Death" and the like. The independent studies that have been conducted, have shown some effects that I'm not willing to take a chance on!

Onto happier topics.

This pasta is quite delicious and overt-fat-free, although I have been known to add a little avocado now and again. It's incredibly fresh. No boring salads on this table.

Sweet Surrender Zucchini Pasta

Ingredients:

- 2.5 cups corn, raw.
- 1 date, soaked for about 10 minutes.
- 1 tsp chili powder
- 1 tbsp lime juice
- 1/2 cup water
- Pepper, to taste.

- 4-5 medium zucchini, spiralized or peeled into ribbons.
- 3 medium tomatoes, diced.

Blend all the sauce ingredients in a high powered blender until smooth but still retaining some texture.

In a large bowl, pour sauce onto noodles then add tomatoes. Add extra pepper if desired.

Enjoy!

Banana Ice Cream.

I had this for breakfast at least 5 times in the past week and a half. Yes, that's right, breakfast.

I laugh so much when people have those bewildered looks on their face when they find out I'm not only vegan, I stick to a whole food, high raw diet. I know they have images of endless salads popping up in their heads and while I love me a good salad, it's definitely not the bulk of my diet.

In my book, healthy still means delicious. Actually, when I started being more conscious of my food choices, the variety and quality of my food went way up. When you start exploring real food, there is no comparison to the richness and the amazing taste of what nature gives us.

Back to ice cream.

I discovered this amazingly simple and oh-so-decadent treat a few years ago when I started looking into raw foods. Having always been an ice cream lover, and it really not loving me back, eating a version that I could feel amazing about in so many ways made me jump for joy (literally. I even have a happy dance just for this).

On top f all the healthy benefits and amazing taste, this stuff won't actually spike blood sugar for those who are concerned about it. Coconut sugar (the topping) has a very low glycemic index. Tastes like caramel molasses with a hint of maple and has an abundance of nutrients. If you are looking for an alternative sweetener, this really is the beat available. It's actually all-natural and not full of chemicals, which beats the competition with ease.

It tastes like the "real deal", actually no, it's better! More like soft serve or frozen yogurt, it's melty, rich, healthy and well ,just make it. When you read the recipe, you won't believe me until you make it and eat it... Then make more so make sure to prepare extra ingredients from the start. I'm putting in enough ingredients for a batch that usually feeds 2 of us with hearty appetites, so feel free to adjust it to your needs.

Banana Ice Cream

- 12-14 ripe bananas.

(make sure they are spotty-ripe so that they are very sweet)

Toppings:

Choose as many as you like! These are my faves.

- Coconut sugar

- Strawberries

- Date sauce/bits

- Carob/Cacao

- Jam

- Maple Syrup

- Anything your heart desires. 

Peel and cut the bananas into fours and put into a freezer bag or glass tupperware container. Freeze it overnight or for at least 6 hours. 

Put the bananas in either a high powered blender, food processor or juicer with a blank insert and process with little to no added liquid. I prefer the food processor as my blender does sometimes overheat while making this. If all you have is a regular blender, defrost the bananas slightly to soften them. You might have to add liquid as well. 

Once it's all smooth, add toppings and enjoy!