Pineapple Sorbet

I like to keep it really simple most days, and Wednesday posts is where I really want to showcase how eating very simply can be amazingly delicious and satisfying.

I was looking through my list of recipes that we're already photographed and realized I didn't really have anything that would fit that mission. Until I dug through some realllllllyyy old pictures I had taken in Toronto when I had no idea what taking a good food pic meant!

It's great to really see the progress I've made over the last 9 months though.

This pineapple treat could not be easier to make. It requires a bit of pre-planning to cut and prep the pineapple for freezing (or you can just buy it frozen). But other than that, all you need is a good blender or food processor and you are set. 

Did you know that its takes about 2 years for a pineapple to grow to maturity?

This is the type of recipe that really got me into raw foods in the first place. The ease in which you can make a wide variety of frozen treats is astounding. The variety is limitless and you can have ice cream for breakfast. Score!!

Sorbet has always been one of my favorite frozen treats and while you can find plenty of vegan choices at the grocer store, many of them have dairy and/or gelatin of all things. Not to mention preservatives and all those nasties. So why not whip up a little pineapple goodness in the comfort of your own kitchen?

Pineapple Sorbet

- 1-2 large ripe pineapples, cut into chunks and frozen overnight

This is as simple and delicious as can be. Dump all your pineapple into your food processor with the S blade. Process until smooth.

Note: You may want to let the pineapple defrost a bit before processing, it’ll make it easier and faster.

Enjoy!

Black Bean Tacos and How to make Corn Tortillas

We've moved yet again!

Our new home (for the next 3 months) is a MASSIVE improvement on the last one. The kitchen is truly equipped and functional, we are a 5 minute ride from our fruit stand and everything is much more accessible even if we are further from the beach. Also, no more of these holiday plates.

We also have a few waterfalls nearby that we'll be exploring shortly! My birthday being Friday, we'll be going to the most popular of them that afternoon.

I love birthdays! I even make mine out to span a week (IMO everyone should). Which means food and fun activities for me and my partner. Maybe even some pampering...

Since being here, I have learned how easy it is to make corn tortillas. It's ridiculous really. In Canada, I was always complaining how hard they are to find fresh, and the ones you buy at the grocery store are like cardboard. With the time it takes to actually make them, and the low cost, there is no excuse now.

So now tacos, fajitas and even burritos are a routine thing around here.I even made a pizza crust with the same method and it turned out really good! But that's for another post.

Black beans are definitely my favorite legume, so I though it would be appropriate to present my first taco recipe as being filled with them. You can sub whichever bean you prefer here, or mash them up to make them "refried" beans.

I also made a fresh mango salsa to go with these, gave a great savory-sweet balance that is one of my favorite pairings.

Black Bean Tacos with Mango Salsa 

Ingredients:

- 2 cups cooked black beans, seasoned to taste.
- 1 small head nappa cabbage, shredded
- 10-12 corn tortillas (below)
- 1 recipe Mango Salsa (below)

Assemble your tacos as desired.

I seasoned my black beans with cumin and S/P.

A great addition to this would be some guacamole, coconut sour cream and hot sauce.

Mango Salsa

Ingredients:

- 1 large mango, diced
- 2 large tomatoes, diced.
- 1 bell pepper, diced.
- 1 small red onion, minced
- 1 lime, juiced.
- S/P, cumin, cayenne, cilantro (optionnal)

Combine all ingredient in a bowl and let "marinate" for at least 10 minutes, up to 2 hours.

Corn Tortillas

Ingredients:

- 2 cups masa harina
- 1 cup water

The masa harina is the key ingredient here, you should be able to find it in a local grocery store, but call ahead to ask instead of having to go to a gazillion different ones until you find it.

Mix the masa harina (corn flour) with the water until is forms a solid dough. You don't want it to be sticky or too dry, so add the water a little bit ata time until the texture seems right.

Divide the large ball into 10-12 smaller balls. At this point there are a few ways to proceed. You can use a tortilla press or some parchment paper and a rolling pin, or do like I do without wither of these and use an XL ziplock freezer bag with a bit of flour so that it doesnt stick and a rolling pin (or glass).

Roll out the little balls until they are as thin as you like. Then, on a hot griddle or pan (something that will not stick), cook the tortillas for about 1-2 mins on each side. Voila!

ENJOY!

*** SIDENOTE***

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Meatless Monday's: Mushroom Gravy

I've come to realize that making otherwise non-vegan friendly comfort foods into healthy vibrant dishes is sort of becoming my thing. I'm loving that I can eat all these things without a deep-fryer, excess salt and all that jazz. That being said, I don't really want to box this blog into just being that one thing.

Challenges could also be considered my thing.

Although this gravy is barely a challenge since it's been around in the standard diet for quite some time and probably one of the easiest things to make without oil or animal products. I've had it over a million different dishes and now it's always a pleasant surprise to find many restaurants using mushroom gravy instead of their meat based counterparts.

Since I'll be reembarking onto the raw fruity wagon as of my birthday on the 7th of March, I'll be posting many more raw recipes: smoothies, salads, dishes, snacks... However I do have many recipes still in reserve so those will be popping up now and again as well.

Onto the food!

Mushroom Gravy

Ingredients:

- 4 cups sliced or diced mushrooms (I used portobellos)

- 1 medium onion, minced.

- 2.5 cups broth or water

- 2-3 tbsp gluten-free flour

- 2-3 tbsp Braggs Soy seasoning or tamari

- Generous pinch black pepper

In a deep pan, sauté the onion with a bit of water until translucent, add the mushrooms and cook until they start releasing juicy goodness.

Add in the broth/water, braggs and black pepper. Then whisk the flour in a bit of water until well combined and add it a bit at a time to the pan while whisking it continuously and waiting a bit between each addition until you've reached the consistency that you enjoy.

Serve it over mashed potatoes, rice, veggies... Whatever feels right!

Enjoy!

ALSO: as I have mentioned I have some plans to grow the blog. I would LOVE your input and have put together a short 2 minute survey. I would be eternally grateful if you could fill it out.
Here's the link. https://www.surveymonkey.com/s/YJ6PH75

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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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Meatless Monday's: Quick Black Bean Burgers

Sometimes, there just isn't the time or energy to make dinner, let alone a complex meal.

I find that somedays, if I didn't eat as simply as I do, I'd just be too lazy to make myself food. Or I just get so caught up with whatever it is that I'm doing that once I realize I have to eat, it's a gotta-eat-right-now-omg-starving kind of feeling. During the day, I scarf down some fruit, usually just whatever is ripest and easiest, which 90% of the time means bananas. Fruit is the fastest food around!

But then, on those days days, when dinner comes around and I'm not in the mood for a monster truck size salad, something quick and easy is on my mind.

In comes the black bean burger.

You can even freeze them, which means even less preparation time come dinner.

Just as a side note, the buns I used are not of the gluten-free variety. I haven't found a store bought (or what I would love is a local bakery) that makes vegan gluten free buns that tastes great, or even just have a non-crumbly texture. If anyone has any suggestions, I am more than open to trying any! Anywho, I used the ezekiel organic flour-free sprouted buns, that I find are the only wheat I can digest just fine.

Quick Black Bean Burgers

Ingredients:

-1 can, or equivalent homecooked, black beans

- 1/3 cup oats

- 1/2 tbsp chili powder

- Hot sauce, to taste

- 1 1/2 tsp dijon mustard

Pre-heat oven to 400F

In a medium bowl, mash the beans until about half are still in bits and pieces, add in the oats and all the seasonings and mix well. 

Form into 4 patties on a parchment paper lined baking sheet. Bake on each side for about 5-7 minutes, until the outside is almost crispy, but not browned.

Using your burger bun of choice, or a lettuce leaf, load on your favorite toppings. I added lettuce, avocado, hot sauce, organic ketchup, mustard and some low fat vegan mayo. Tomatoes would have made it perfect, but I didn't have any at the time.

ENJOY!

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Cheap Eats: Chickpea Curry

We all have those recipes that we can make blindfolded with one arm tied behind our backs. That used to be boxed mac and cheese in my world, it's an understatement to say that things have changed.

Before going veg, I was basically hopeless in the kitchen, I could do the basics and thats about it. Which meant that I relied far too much on pre-made or packaged meals. I thought that real cooking was either difficult or too time consuming. How wrong was I?

When I went veg, I had to rely on myself a bit more and became much more adventurous in the kitchen. I also watched a ton of food shows to gather inspiration skills and knowledge about flavors, spices and food combinations. This was the beginning of a much healthier and happier relationship with food.

Now the kitchen in my sanctuary, my therapeutic space where anything is possible and failure just another adventure. Plus, I get to eat it. Win-win.

This recipe is warm, comfort in a plate. It's easy and cheap to make, which makes it a staple and a go-to for me for all occasions, from a mid-week dinner to feeding a group of 12 people. I'm pretty sure the price on this one comes out to less than 10$ for a family portion, or two hearty appetites such as ours.

Chickpea Curry

Note: I made the tomato sauce from scratch here, but for an even quicker meal you can use store bought tomato sauce or thicken the sauce with sun-dried tomatoes in the blender to reduce cooking time.

Ingredients:

- 3 large tomatoes, chopped.

- 2 tbsp ginger, chopped.

Blend the tomatoes and ginger until smooth.

- 1 large onion, chopped.

- 2 large red peppers, chopped.

- 1 lb mushrooms sliced

- 1 large can chickpeas.

- 1 tbsp turmeric

- 1 tbsp ground cumin

- 1 tbsp ground coriander

- Cayenne pepper, to taste.

- S/P, to taste. 

In a large sauce pan, cook onions with a bit of water for 2-3 minutes, then add all other veggies and spices. Cook until fragrant, about 2 minutes.

Add tomato sauce and cook until sauce has thickened to desired consistency. Add chickpeas and warm throughout.

Serve over rice or quinoa.

Enjoy!!

Kicking Off Vegan MoFo 2013: Sleepy Sunday Avo Mac

I seriously thought that Vegan MoFo started October 1st, so it was quite surprising this morning when I realized that it actually starts today!

Talk about last minute preparations.

But I got it down and thanks to some advance thinking on my part, I have a recipe ready for todays theme!

First, let me introduce you to Vegan Month of Food (MoFo), an awesome annual event for all vegan foodie blogs where everyone gets together and posts every day, or almost, based on daily themes. Unfortunately I missed the official signup so I wont be linked to directly on their website this year. There are official daily themes, which are not obligatory. I've chosen a few of them and also made up a few of my own! There are as follows:

Sleepy Sundays: Breakfast, Brunch and Lazy time snacks.
Metal Mondays: A recipe inspired by an awesome metal song.
TV Tuesdays: A dish inspired or pulled from a fave movie or TV show.
Web Wednesdays: Based on a random search.
Thirsty Thursdays: Some sort or drinkable concoction.
Fruity Fridays: All about the freshness.
Rawk'n Saturdays: A raw dish day.

I've got the first week planned out for the most part, and of course it so happens that my pantry and fridge are on the empty side, so it's going to be a creative week! I'm also going to challenge myself to keeping my recipes as affordable as [possible and will try to post exactly how mush the dish cost for our two big appetites.

Onto deliciousness!

This is something I just randomly came up with when I was 1. Craving comfort food 2. Not wanting to use any flour or non-dairy processed cheese and 3. Had tons of ripe avos. It seriously satisfied me, although it may seem odd at first, just try it.

Creamy Avo Pasta

Ingredients:

- 1-2 avocados

- 1/2-1 cup nutritional Yeast

- S/P to taste

- 1/2 small jar minced jalapenos

- 1/2 cup water

Blend all ingredients except jalapenos until smooth. Serve with whole package of pasta of choice. Top with jalapenos.

Enjoy!