Average Betty and Above Average Estonia

Estonia Photo (c) Average Betty

Remember that time you won a Taste Award for Best Web Food Program, which included a fabulous trip to Estonia, but you were too afraid to fly over an ocean, so you asked your dear friend and fellow food blogger, Average Betty, to go on the trip for you, and she had an amazing time, and when your friends and family saw the pictures they couldn’t believe what an idiot you were for not going?

That’s right, I didn’t go on what could’ve been the trip of a lifetime because I’m afraid to fly. Actually, I’m not that scared of flying – it’s the crashing that I’m really not into. Anyway, as you’ll see on her blog, Sara went and represented like a boss.

Below you’ll find a wonderful video recipe she did for Karask, a very traditional Estonian barley bread. The bread looks fantastic, and I'm looking forward to trying it. I insist you head over to Average Betty to get the full recipe, as well as see and read more about the trip. 

By the way, the painfully cute spoon pictured here is a souvenir that Sara brought back for me. I've heard nothing but great things about Estonia, but that they have freakishly small wooden spoons there tells me all I need to know.

Even though I didn’t make it over there myself, I want to thank the Taste Awards for the honor, and the fine people of Estonia for making the trip possible. Enjoy!

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Raw Coconut Brownie Bites

I'm so excited about this recipe I found for these raw brownies. They are inspired by these two recipes from What's Cooking Good Looking and Food Doodles. They are simple and fabulous! This is the real deal...heaven here on earth for those seeking a great raw vegan brownie...this is it. I was amazed when I first tasted this, it is so much like a brownie to me. It's perfectly chocolaty, chewy and completely satisfying...one or two is all you need. I will never bother with any baked brownie again as they are so easy to make and full of wholesome goodness. These contain no refined sugars, no butters, no flours, and only six ingredients to boot. If your not a fan of coconut, try replacing the coconut with one of the nuts suggested. Let me warn you, these will go very fast!

Raw Coconut Brownie Bites

Ingredients

• 3/4 cup raw almonds, walnuts or pecans
• 1/3 cup unsweetened shredded coconut
• 1/3 cup unsweetened cocoa powder
• 1 1/3 cups packed medjool dates, pitted, softened* and chopped
• 1 teaspoon vanilla
• 1/8 teaspoon himalayan salt

Combine almonds, coconut and cocoa powder in food processor/blender and process until almonds are a fairly fine consistency. Remove mixture and set aside.

Add dates to the food processor/blender and process until dates become a paste. Add in the almond, coconut and cocoa powder mixture along with the remaining vanilla and salt. Pulse until just combined.

Line a loaf pan with plastic wrap, wax paper or parchment paper. Place mixture into loaf pan, press down firmly while smoothing out the surface. Here you can either put the brownies in the fridge for 20 minutes or so to harden a bit before cutting, or you can pull the brownies out right away and cut into 12 squares to make a 3-4 bite size brownie or cut into 24 squares for a 1-2 bite size brownie. Can be stored in an airtight container in the fridge, or on the counter, for up to two weeks.

You can also roll these into 1 inch balls and eat as is, or roll them in shredded coconut or cocoa/cacao powder. If rolling into balls you should get apprx. 18-24 balls.

Additional toppings you may like: 
Shredded coconut
Dusting of cocoa powder
Chopped or whole raw almonds

*Depending on the type and freshness of your dates, you may need to soak them. To soften your dates, place dates in a medium size bowl and soak in hot water for a few minutes. I really prefer the medjool dates for their softness, they rarely need softening, but feel to use your favorite dates. Just be sure to soak before using them. 

Enjoy!

You may also like these other healthy raw treats:

Raw Ginger Snaps
Almond Vanilla Bean Chocolate Chip Bites
Healthy Happy Hempy Cookies
Coconut Lemon Bombs
Raw Chocolate Pistachio Oatmeal Cookies
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

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Curry & Sriracha Roasted Cauliflower

 I never used to care much for cauliflower a few years ago...but times have changed. Cauliflower is awesome! I especially love it roasted. I had a head of cauliflower in my fridge that I was going to do buffalo wing style but didn't feel like going through the whole ordeal so I decided to simply coat it with curry and sriracha and roast it up. It was fantastic on all accounts...taste, texture and color. I thought maybe it was going to be too spicy but it was perfect. I sat and ate the whole thing to myself enjoying this as a mono meal. You can of course use this as a side dish along with some rice or quinoa too. I absolutely love this dish and make it often! Simply delicious...

Curry & Sriracha Roasted Cauliflower

Ingredients

• one head cauliflower
• 1-2 tablespoons sesame, coconut or olive oil
• 1 heaping tablespoon sriracha chili sauce
• 1 heaping tablespoon curry powder
• generous dash of garlic powder

Preheat oven to 425 degrees. Cut cauliflower into florets and place in large bowl. Combine oil, siracha, curry and garlic powder in a small bowl. Pour over cauliflower and coat well, mixing for a minute or so. Place coated cauliflower in a single layer on a roasting pan lined with parchment paper or lightly greased with oil if needed. Cook for 45 minutes, stirring every 15 minutes. 

Serve alone, or over basmati, jasmine or brown rice, even quinoa would be excellent.

Feel free to add more curry, sriracha and garlic powder to your taste...

Enjoy !

Sriracha makes everything better...well, almost! Get your sriracha on :)

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Israeli Couscous & Cheese – It Takes a Lot of Balls to Make this Recipe

I’ve always been fascinated with Israeli couscous, also known as pearl couscous, and have received several food wishes recently for a recipe showing it off. I’ve had it most often in cold salads, but for whatever reason I decided to turn it into a hot side dish.

Since it’s nothing more than tiny balls of lightly toasted pasta dough, I thought it would work well in some type of macaroni-n-cheese application. I decided to skip the traditional béchamel and instead use more of a risotto technique. Short story short, it worked great!

I’ve always been a fan of the southern delicacy “pimento cheese,” so I decided to hedge my bets and toss in some of the bittersweet jewels. All in all, I really liked the dish, and how well it held up. The shot you see at the end, when I dig the fork in for a taste, was actually filmed three days after this was made, and had been reheated in the microwave. Despite sitting in the fridge, and the less then gentle reheating, it was still creamy and delicious.

By the way, the chives may seem like a simple, optional garnish, but they’re not. Put them in. They really finished this recipe off right, adding a fresh counterpoint to the semi-rich mixture. I hope you give this “ballsy” recipe a try soon. Enjoy!

Ingredients for 4 small, side dish sized servings:

2 tsp melted butter

1 cup Israeli couscous

2 cups chicken broth

1/2 cup heavy cream

1/4 cup diced pimentos

3 oz sharp cheddar cheese

salt, pepper, cayenne to taste

1 tbsp freshly sliced chives

View the complete recipe

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IFBC and Be Seen

Photo courtesy of Robin Ove, from
the blog, What About the Food

Michele and I just returned from a wonderful long weekend in Portland, where we attended the 2012 International Food Bloggers Conference. It was our first visit to “Stumptown,” and we thoroughly enjoyed our stay (although, I never did see even one stump).

People were very friendly, and the local food scene was as vibrant and interesting as I’d heard it would be, but the highlight was the photography workshop I got to participate in with my friend, and celebrated NY Times food photographer/writer, Andrew Scrivani.

Despite a few minor glitches, we somehow managed to fool the large audience into thinking we’d put on an informative and highly entertaining show. My theory is that they were so hung over from the night before that they weren’t fully aware what was going on, but nevertheless, the reviews on Twitter were embarrassingly positive.

In case you missed it, here’s a video that my friends at Jenn-Airshot, showing some highlights from the session. I’d like to thank them for sponsoring the event, along with Anolon, Wüsthof, OXO, and Ninja. Also, a huge thank you to Sheri, Barnaby, and the rest of the Foodista/Zephyr Adventures’ team for inviting me to participate, and for putting on such a fun event. See you next year in Seattle!

For additional coverage of the event, I invite you to check out Andrew’s IFBC post, as well as my new friend Paola Thomas’ entertaining recap here. Enjoy!

A Few Random Post-IFBC Thoughts:

Saying Goodbye to Social Media

It’s over. The social media bubble is just about to burst, and anyone who is unfortunate enough to be standing underneath it when it does is going to get soaked with scalding hot irony. That’s right, the very food bloggers whose unbridled enthusiasm for social self-promotion helped build this cheesy soufflé, are now tiring of the pungent scent, and openly rooting for its collapse. Shame on us. I’d do a Facebook poll to see what you think, but by the time I figure out how to set it up, the site will probably be down.

Instagram, FTW

One app immune to this social media fatigue is Instagram. It seems as though food bloggers love it just as much as the food in their pictures. It’s no wonder. Thanks to Instagram’s filters, those forgettable cell phone shots we used to post are now brilliant works of art…every one of them…brilliant. What used to be a blurry eggplant is now transformed into a scene so poignant, Joseph Pulitzer would weep. Now if you’ll excuse me, I’m going to set up a shot of my cat sipping on a cappuccino.

Portland Has Great Food

Michele and I had one great meal after another during our stay. We enjoyed the uniquely delicious cuisine of Le Pigeon, got our smoke on at Ox, and dined al fresco at Departure, where we experienced a view as spectacular as Chef Gregory Gourdet’s food. And, don’t even get me started on the amazing local beer and cocktails. I look forward to a return trip soon, so we can check out all the places we missed. Thanks again to everyone to chimed in with recommendations!

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Gluten-Free Picnic Recipes for Labor Day Weekend

My newest picnic fave- quinoa salad with pears and pecans.

Labor Day is almost upon us. Summer's last bash. To inspire you to dine al fresco I've gathered my favorite gluten-free picnic recipes, salads, and pot luck supper ideas- in one handy reference. Take advantage of the warm weather and get out of the kitchen. Spread a blanket under a tree or tote a basket to the beach.

Life is short.

We need more picnics.

Read more + get the recipe >>

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Salted Caramel Sauce – Take That, Hot Fudge!

It may be blasphemy to say that hot fudge isn’t the ultimate warm ice cream topping, but after tasting this amazing salted caramel sauce, that’s exactly what I’m suggesting. 

Hot fudge has a lot going for it – namely it’s hot and it’s fudge – but the way this complex, salty, slightly bittersweet caramel marries with the vanilla ice cream is a wonder to behold. Actually, I just had a thought…next time let’s use both!

The procedure couldn’t be easier, but you really should be sure to use a heavy-bottomed pot, and one that’s plenty big enough. As you’ll see, the sugar can really bubble up and over, and will make a sticky mess of biblical proportions.

Also, be extremely careful not to drip, spill, or splash any of the caramelized sugar on your skin. We’re talking instant 3rd degree burns. In fact, if you’re kind of clumsy, maybe it’s best not to take a chance, and just have the kids make it for you.

I know some of you will want an exact temperature for knowing when to turn off the heat and add the butter and cream, but I don’t have one. I’ve always gone by look and feel, and I’m not changing at this late age. Having said that, I'm sure there are a thousand links where you can get that kind of information.

Anyway, I really hope you put this on your culinary bucket list. Homemade salted caramel sauce is one of those things we all need to experience before heading to that big ice cream parlor in the sky. Enjoy!

Ingredients for about 1 1/4 cup Salted Caramel Sauce:

1 cup white sugar

5 tbsp butter, cut in slices

1/2 cup plus 1 tbsp heavy whipping cream (*Sorry, don’t ask me about substitutions. This needs cream!)

sea salt to taste (any salt works)

View the complete recipe

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DIY Edible Sugar Scrub

My favorite sugar scrub ever. I've been using this for almost a year now and love it. It's easy to make and works great! This is an edible sugar scrub, not that your ever going to eat it...but hey, you may shower with a partner sometime. ;) I started using extra virgin olive oil but have changed to jojoba & sweet almond oil as they are better for my skin. You can try the different oils to see what works best for you. Also, you can add in lot's of different ingredients to change it up now and then. This makes for a lovely gift packaged in a nice container as well.

Ingredients

Base

1 cup sugar of choice (organic pure cane, brown pure cane, turbinado, etc.)

3 tablespoons, give or take, sweet almond oil, jojoba or extra virgin olive oil 

optional ingredients: 
1 tsp vanilla extract w/o alcohol
few drops of vitamin E oil
2 tablespoons organic cocoa powder
1 tsp cinnamon, clove or nutmeg
a few drops of your favorite essential oils such as spearmint, lavender, grapefruit, etc*


Place sugar in small/medium size container and add the oil 1 tablespoon at a time, mixing in between. You want the consistency to be sandy, not soupy. If it's too soupy the sugars will dissolve in a day or two and not slough the skin as well, but you will still get added moister from the oil. 

To use: At the end of showering, it's best to pat the skin dry a bit and then rub in circular motions all over the body and rinse well. I find it works the best after soaking in the tub which really loosens the skin making the scrub work at it's best. It will leave your skin soft and supple.

• • •

*Do not consume if adding essential oils or research before you do to make sure they are ingestible, especially if you are pregnant. 

Other oils you may like to try are:

Hazelnut Oil...Yields a pale amber oil with a pleasant aroma. Its similar to almond oil for which its often substituted. This is the only fixed nut oil with an astringent quality, making it beneficial for use on oily skin. It absorbs quickly and is useful as a base for oily or acne-prone skins.

Hemp Seed Oil...This oil is particularly moisturizing for dry, damaged skin and for eczema and psoriasis. Hemp seed oil penetrates the skin quickly and some describe it as a dry oil.  An opened container should be used within two to four weeks.

Sesame Oil...This oil is rich in vitamins and minerals. Some of its recommended uses are for psorisis, eczema, arthritis, and as a skin softner. 

Walnut Oil...Walnut oil presents good moisturizing, anti-aging, regenerative, emollient and toning properties.

Avocado Oil...Heavy in texture, yet soothing and leaves no greasy residue..Avocado oil supports skin elasticity, it's nutrient rich and hydrating. Great for mature skin.

Enjoy coming up your own sugar scrub !

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Gluten-Free Banana Crumb Cake

Lovely for snacking. Gluten-Free Banana Crumb Cake.

A certain someone in our household has a sweet tooth. And- best of all- he not only likes to eat cake, he likes to bake it, too (apparently baking can be a form of meditation for some folks, a calming, distracting respite from toiling away in one's head for hours, excavating the various thematic elements underpinning character motivation, conflict and story arcs. All those juicy, gnarly, invisible threads and knots we movie viewers take for granted when we settle in with our gluten-free popcorn to watch a screenplay come to life.

Something I've learned, living with a screenwriter (aside from the fact that baking is therapy)?

Don't judge the script by the movie.

Because chances are the script was good.

Chances are the script was tight and wry and sharp. And moving. And funny. Chances are the script made you leak a well-earned tear. Or two.

Then came the notes.

From the director. From the actor. From the producer. And the producer's girlfriend. Her dentist.

So the script gets whittled. And weakened. And tweaked. Scenes are added to make a character more likeable (How 'bout we give him a dog- or a koi pond?). Then locales get switched (apparently producers believe New Mexican Pueblo humor translates without a glitch to Australia's Gold-Coast). The language once precise gets watered down with unimaginative phrases you've heard before (not every actor can improvise like Robert De Niro I am sorry to tell you).

Sometimes the collaborative magic of filmmaking works.

And sometimes it doesn't.

And baking ensues.

Lately?

We always have cake in the freezer.


Read more + get the recipe >>

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Banana Tea Bread

I've been making this banana bread for years and years. This recipe comes from the very first cook book I ever received from my parents when I first moved out on my own...it's 'The New Doubleday Cookbook' by Jean Anderson & Elaine Hanna. By no means is it a vegan cookbook, but fortunately, this recipe has made a fantastic transformation and is as good, if not better, than the original...it's moist, fluffy and delicious just as it has always been! I'm happy to share with you this wonderful banana tea bread that I have loved for many years and look forward to loving for many more to come. 

Here is a before...I topped this one with some crumbled walnuts...even the batter is delish! I could sit and eat that all day...

And the after, so perfect and golden brown...beautiful banana bread ♥

Ingredients

• 1 3/4 cups spelt flour, or flour of choice*
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/3 cup veggie oil**
• 1 teaspoon vanilla extract
• 1/3 cup organic pure cane sugar or finely chopped dates
• 4 small or 3 large bananas (preferably overripe), mashed

Preheat oven to 350 degrees. Combine flour, baking powder, baking soda and salt in a medium/large size bowl and set aside. In a small bowl mix oil, sugar and vanilla. Combine wet ingredients with dry ingredients and mix briefly, set aside. Mash bananas, you should have approx. 1 3/4 - 2 cups, add to batter and mix until combined. Pour or spoon into a well greased loaf pan...I used coconut oil to grease mine. I don't use vegan butters, margarines or sprays as I don't care for them. Bake for about 50 min to an hour. With my oven it only goes for 50 min. You can also do the toothpick test in the center of the loaf, if it comes out clean it's about ready. Remove from oven and let cool for 10 min.

*To make gluten free use gluten free all purpose flour or gluten free flour of choice.

**I have made this replacing the oil with unsweetened apple sauce I purchase from Trader Joe's. It was just as good, a little denser and didn't rise as much but the flavor was still pretty good. I also added 1 teaspoon of cinnamon to the batch for a different flavor.

Others toppings you may like are sesame seeds, rolled oats, sunflower seeds and pecans just to name a few.

FYI: I have just recently come across spelt flour and love it ! Here is more info on the nutritional aspect and history of spelt flour from Whole Foods: Spelt if your not familiar with it. This will be a new addition to my pantry, or fridge since that is where I keep my flours. :)

Now I will share with you how I keep my banana bread fresh and moist until the very last bite...

I use aluminum foil...two pieces about a foot and a half long, overlapping each other...or you could purchase the large size aluminum foil and use one piece....

Take the lengthwise ends and bring them together, folding over at the top to seal...

Fold up each end to seal...I do this after 5 or10 minutes of cooling and it has always worked to keep my bread moist.

 Enjoy !

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Blackened Tofu, Stir Fried Kale & Quinoa

 My new favorite way of eating kale is stir frying it in my wok. I actually crave this stuff and make a whole bundle and eat it all by itself for dinner. I know I eat a lot of things some people would think is weird but this is really delicious in my book! I also know many of you who have a love of kale will just love this stir fry. For tonight's dinner I decided to serve it with some blacken tofu....now we're really cooking! Blackened tofu, kale and quinoa....I'm loving these Superfoods. :)

Let's begin with the kale...the king of the leafy greens!

Ingredients

kale, I used 10oz organic package from Trader Joe's

2 tablespoon of nutritional yeast, fine ground

1 teaspoon garlic powder

2 tablespoons sesame oil

salt to taste

sesame seeds to garnish

In large wok or saute pan heat oil on medium high. Add kale and stir fry for about a minute. Sprinkle nutritional yeast and garlic powder over top, turning and moving the kale around to get all the spices mixed well throughout the kale. Continue stir frying for another four to five minutes. You may leave a cover on for a minute here and there in between stir frying to help soften the kale. When kale turns bright green it's about ready to be removed from heat. Test a piece and see if it's too your liking, if not stir fry a little longer. Some may like it crisp and some may like it softer. Serve with a sprinkle of sesame seeds on top.

On to the blackened tofu that was such a nice accompaniment...

Ingredients

one block firm or extra firm organic tofu

2 tablespoons tamari, bragg's liquid amino's or soy sauce

1 tablespoon sesame oil

Spice Blend

2 teaspoons paprika

1 teaspoon black or white pepper

1 teaspoon cornstarch

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon thyme

1/8 teaspoon cayenne pepper

Open and drain tofu. Slice tofu into slabs, whatever size you prefer. Press tofu between paper towels or cloth to remove excess moisture. In a shallow dish place tofu and tamari, bragg's or soy sauce and let set a few minutes, turn after a few minutes to let the other side soak.

In medium size bowl, combine all spice blend ingredients and mix until blended. This is fairly spicy so you may consider using less black pepper and/or cayenne.

In saute pan, heat oil on medium high heat. Place tofu pieces in spice blend, press gently to get a good coating, turn and repeat on the other side. Place coated tofu onto saute pan and cook a few minutes on each side. They will  blacken nicely as they should and be so tasty! Serve with quinoa, rice, kale or anything that calls to you. Serves four. I used half a block and kept the spice measurements the same.

Let's do some quinoa, another Superfood! I finally got the right way to cook it that I like...

Ingredients

1 cup quinoa, I used tri-color from Trader Joe's

1 1/2 cups water

1/2 teaspoon garlic powder

salt to taste

Rinse your quinoa under cool running water for about a minute or two to remove any dust. If you forego this step your quinoa will have a bitter taste. Well worth the step. In medium to large pot add quinoa and water, bring to a boil. Cover and simmer for 15-20 min. Once done stir and let set for 10 minutes uncovered to rest and soak up any excess water. Stir once again before serving. It will be a perfect quinoa, fluffy and sprouted.

I love quinoa, it can be eaten alone or served with so many other veggies and fruits. Season for the dish you are serving it with, or don't use any seasoning at all...it's really good all by itself. The other day I had some left over quinoa and black beans in the fridge and decided to mix them together and serve it cold with lots of strawberries in the mix....sounds weird but it was so good! Anyhow tonight it is served with blackened tofu and kale. :)

Enjoy !

Blackened tofu inspired by this recipe at Daily Garnish....Great visual instructions as well!

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Hello from Delicious Portland

Just a quick note to let you know we're thoroughly enjoying our first visit to Portland. As we'd heard, they take their food (and apparently everything else) very seriously here. The photos below are from an amazing dinner we had at Le Pigeon (sorry, cell phone shots). By the way, the foie gras profiteroles (yes, you heard me) were topped with a perfectly made caramel sauce, which will be the new video recipe post on Monday. Stay tuned! 

Rabbit and Eel Terrine. Peaches, Avocado, Foie Gras Miso Vinaigrette.

Halibut, Uni, Grapes, Champagne Sauce.

Foie Gras Profiteroles, Caramel, Sea Salt.

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Raw Ginger Snaps

If you love gingersnaps you'll love this raw version. They are full of flavor, all the ingredients come through in this cookie and they are quite addicting! I'm really loving these no bake raw cookie balls if you haven't noticed....this is my fourth recipe within two weeks....they are so good and easy to make. Plus I love the idea of it being a doughy cookie, it does harden more once refrigerated and turns to be a little less doughy and more of a chewy style cookie. Along with that, I love all the natural ingredients that go into them. All you need is a few to satisfy your craving....and if you have too many, you won't feel guilty!

Ingredients

3/4 cup oats (I used GF)

1/2 cup almonds*

3/4 cup dates, pitted and chopped

2 tablespoons fresh ginger, minced or 1 teaspoon ginger powder

3 tablespoons pure maple syrup or agave
1 tablespoon unsulphured organic molasses, optional**

1/2 teaspoon vanilla

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg or ground cloves

1/8 teaspoon salt
sesame seeds & cinnamon, for rolling

Combine oats and almonds in food processor, blend until you get a fairly fine consistency, doesn't have to be perfect. Add dates and rest of ingredients, blend until combined and dough like consistency. If for reason you added more oats or nuts/seeds and you feel it is too dry, try adding 1 tablespoon of water at a time to get desired consistency. I move my dough to a medium size bowl, stir again and roll into one inch balls. I rolled mine in sesame seeds and cinnamon. My favorite was the sesame seed! Shredded coconut would be another great option. Keep refrigerated and enjoy within a week or two. Makes apprx. 12 to 14 balls.

* For those with nut allergies, you may substitute the almonds for sunflower seeds or hemp hearts.

** I have seen cases for and against blackstrap molasses as a healthy addition to foods. This is an option, if you choose not to use the molasses you will still have an excellent ginger snap treat. The rest of the ingredients are tasty enough on their own and you won't miss a thing. If you choose not to use it, you may add one more tablespoon of pure maple syrup/agave if you like (I used maple syrup). If using molasses be sure to purchase fair trade/organic unsulphured molasses as it is the healthier option and doesn't contain added chemicals. For more info on the pro's from Whole Food's and for info on the con's from Raw Food Explained. 

This is my favorite way to roll. I found some nice extra small glass bowls that work perfectly. Or you can use a plate or other small dish such as a cereal bowl. Happy rolling...

Enjoy !

You may also like to try my other healthy raw treats:

Chocolate Pistachio Oatmeal Cookie
Healthy Happy Hempy Cookies
Almond Vanilla Bean Chocolate Chip Bites
Coconut Lemon Bombs 
Raw Coconut Brownie Bites
Cinnamon Cranberry Truffles

Some of my favorite raw dessert blogs:

♥ this rawsome vegan life

♥ Fragrant Vanilla Cake

♥ Rawified

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Texas Three Bean Chili & Sweet Chia Cornbread

I know it's hot these days but I've been craving a chili as of late. I've seen a few recipes here and there and have been inspired to add one to my list. A good chili recipe is a must and this one is loaded with flavor, protein and fiber....all the while being easy to put together! Along with the sweet chia cornbread, this is a completely satisfying and hearty meal that is sure to please.

Texas Three Bean Chili

Ingredients

• 1 can black beans (15 oz), drained and rinsed
• 1 can kidney beans (15 oz), drained and rinsed
• 1 can pinto beans (15 oz), drained and rinsed
• 1 can fire roasted diced tomatoes with green chilies (15 oz)
• 1 cup tomatoes, diced (I used grape tomatoes cut in half)
• 1 onion, diced
• 3 cloves garlic, minced
• 2 tablespoons chili powder
• 2 teaspoons cumin
• 1 teaspoon old bay seasoning, if on hand
• 1/2 teaspoon garlic powder
• 1/4 - 1/2 teaspoon chipolte or cayenne pepper, to taste
• 1 -2 teaspoon cocoa powder or one small peice of dark chocolate
• 1 1/2 cups water, + more if needed
• 1 tablespoon olive oil
• salt to taste
• scallions and cashew sour cream to garnish

In large pot heat olive oil. Saute onion and garlic until translucent, about 5 min. Add all ingredients to pot and bring to boil, reduce heat and simmer for 45 minutes or so, stirring occasionally and adding additional water as needed, shouldn't need more than 1/4 cup if that. Taste for flavor adding anything you feel it needs. Serve with the sliced green onions and cashew sour cream. Serves three generously.

Notes:

Replace the 1 cup fresh diced tomatoes for another can (15oz) of tomatoes for ease.

Mix and match your beans to whatever you like or have on hand. Cooking dried beans would be even better, texture and taste wise.

Add more veggies if you like such as celery, carrots, bell peppers, corn, etc...delicious!

On to the Sweet Chia Cornbread....

Lots of texture and completes the chili dish, can't imagine it without. The chia seeds give this a little bit of a crunchy texture so those who don't like little bits of crunchiness can omit the chia seeds and 1/2 cup of water, it just adds some extra nutrition (see below) and is a nice mix up of the traditional corn bread. I enjoyed it best by breaking it up and eating in my chili barely noticing the bits. It was so good!

Sweet Chia Cornbread

Ingredients

• 1 cup organic corn meal (I used a course grind)
• 1 cup spelt flour, whole wheat pastry flour or flour of choice
• 5 tablespoons pure cane sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 3 tablespoons chia seeds
• 1/2 cup water
• 1 cup almond milk 
• juice of 1/2 lemon or 1 tsp apple cider vinegar
• 1/4 cup coconut oil (melted) or extra light flavored olive oil

Preheat oven to 425 degrees.

Prepare a vegan buttermilk by mixing the almond milk with the lemon or vinegar and set aside.

Mix the chia seeds with the 1/2 cup water, set aside. Let these set for 10 minutes.

Combine all dry ingredients in medium size bowl. Add milk, oil, chia seed mixture and combine making sure to break up any lumps of chia seeds. Pour batter into an 8x8 greased baking pan or dish. Bake for 25 minutes. Test by inserting a toothpick, if it comes out clean it's ready.

Notes:

You could also add in 1 cup canned, fresh or thawed corn to the mix.

Enjoy!

Why Chia Seeds?

100% more essential fatty acids than salmon

Double the anti-oxidants found in blueberries

6 times more calcium than milk

6 times more iron than spinach

41% your daily fiber in one serving

Anti-inflammatory

Provides natural extended energy. Known as 'Aztec running food'

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Heading to Portland for IFBC!

Michele and I are on our way to Portland for the 2012 InternationalFood Blogger Conference. I’m going to be doing a cooking demo as part of a food photography workshop led by acclaimed New York Times' food photographer, Andrew Scrivani.

As usual, you can follow my exploits on Twitter, where I’ll be posting pictures of all the deliciousness we experience along the way. By the way, this is our first time to The City of Roses, so if you have any hot tips, let me know. Thanks!

The Truth Hurts

Speaking of food bloggers, this iPhone parody video by Adam Sacks is one of the funnier things I’ve seen in a while, and would probably have most IFBC attendees laughing and weeping at the same time. Enjoy!

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Potato & Italian Frying Pepper Frittata and How I Learned to Swear in Italian

One of my earliest and fondest food memories is that of my grandfather making frittata. It wasn’t the taste of this hearty, Italian omelet that made such an impression, although that was always wonderful, it was the excitement surrounding “the flip.”

Traditionally, a frittata is cooked about three-quarters of the way, flipped over on to a plate, and slid back into the pan to finish cooking the other side. It’s an hot, slippery exercise fraught with danger, and more than one of his magnificent creations ended up a broken mess. Come to think of it, this is where I first learned how to curse in Italian.

The funny thing is, as long as you have a broiler to finish cooking the top, which he did, you don’t need to flip anything. Just pop it in for a few minutes to firm up the eggs, and brown the cheese, and you’re ready to eat. So, why did he insist on the always risky flip-n-slid?

I’m not exactly sure, but I imagine it was because his father flipped frittatas, and so did his grandfather. That’s just the way they were done, so that’s how he did it. Regardless whether you’re flipping or not, this rustic egg pie was invented for late summer’s vegetable bounty.

If you can fry it in olive oil, it tastes great in a frittata, especially leftover vegetables that would otherwise end up in the trash. It’s also amazing with any kind of summer squash. Just remember that the veggies need to be tender before the eggs go in, since they cook so fast. I hope you give this “memorable” recipe a try soon. Enjoy!

Ingredients for 4 servings:

12 large eggs

1 tbsp olive oil

6 slices of bacon or pancetta

1 1/2 cups sliced peppers

1 1/2 cups cubed, cooked potatoes

OR about 3 cups of any summer veggies

dry or fresh herbs to taste

salt and pepper to taste

hot pepper flakes to taste

2 oz crumbled feta cheese

*Remember to drain oil before adding potatoes and eggs!

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Almond Vanilla Chocolate Chip Bites

Almonds, vanilla and chocolate together...need I say any more. These are a nice easy treat anytime of day and meant to be enjoyed freely. Almonds are the most alkalizing nut, the more alkaline you eat the better. An alkaline (vs. acidic) system will help keep your system functioning at its peak! Almonds are also balancing, very nourishing, and contain high levels of potassium and vitamin E. In fact, nine almonds contain all the vitamin E you need for the day. Healthy meets delicious in these raw no-bake bites.

 Almond Vanilla Chocolate Chip Bites

Ingredients

• 1 cup almonds
• 1/2 cup oats (I use GF)
• 3 tablespoons almond butter
• 3 tablespoons pure maple syrup or agave
• 6 medjool dates, pitted
• 1 teaspoon vanilla
• 1 vanilla bean, slit lengthwise and seeded
• 2 tablespoons water, + plus more as needed
• pinch of mineral salt
• 1/4 cup dark chocolate chips, cacao or carob nibs, or raw chocolate

Place all ingredients in food processor except for chocolate chips. Blend, scrapping down the sides as needed, until combined. (I like to leave mine a little on the chunky side). Add 1 or 2 tablespoons more water as needed. Remove mixture and place in a medium size bowl, mix in the chocolate chips. Refrigerate for about 20 minutes, it will help the mixture stiffen a bit making it easier to handle. Roll into 1 inch balls or flatten like a cookie. If forming them into balls you may like to roll them in cacao powder, cinnamon or shredded coconut. I've done all three and all were great ! Makes approx. 12 - 18, depending on if your rolling or forming cookie shapes.

Store in fridge and enjoy within a few weeks. They also freeze well.

Optional add ins:
1/4 cup shredded coconut flakes
1/2 teaspoon or so of cinnamon

Enjoy !

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