Three Hits and a Miss

Since I'm obsessed with food this blog really ought to reflect that.

I made more recipes. Every week I make at least four new recipes. Which is roughly four times as many recipes as I used to make in any given year. So this is ridiculously successful for me.

Friday I discovered this blog and decided to try her very very wrong-sounding sandwich spread.

VERY WRONG BUT ACTUALLY OKAY SANDWICH SPREAD - proceed with caution

1/2 cup chickpeas (drained and rinsed)
1 generous tbsp natural peanut butter
1 tsp...okay maybe 2 of maple syrup

Mush it all up and spread it on toast.

Okay - yes, it IS chickpeas and peanut butter. That sounds as freaky-nasty as my kale smoothie. (Yes, I've made that too.)

I served it to the Little Girl who simply burst into tears. So I ate it. It's not bad. In fact, it's a pretty decent protein hit first thing in the morning when you need it most and when you feel like cooking least.

FREAKY-NASTY-LOOKING BUT GOOD SMOOTHIE

• 3-4 full leaves of chard, stalks removed
• 1 apple
• 1/2 cup frozen mangoes
• 3/4 cup water
• toss in a frozen banana for extra sweetness

I'll be honest: this looks appalling. It tastes better. And it's the easiest way to get yer greens.
Dreena Burton made this one up. She's a whole lotta awesome.

My other favourite chef is the inimitable Sarah Kramer, whose La Dolce Vegan is my God-send. So far, everything I have made in this book is amazing. Everything. And I've made about two dozen! I'll only share the one recipe, because it wouldn't be fair to her if I gave away all her secrets when they're actually for sale. So make this, enjoy and go buy her cookbook!


Today, I made the Quinoa Black Bean Salad. It rocked my world.

Cook the quinoa according to directions.

In a large bowl, combine:

• 1 can black beans, washed and rinsed
• 2 green onions, chpd
• 1 tomato, chpd
• 1 celery stalk, chpd
• 1/4 small green pepper, chpd
• 1 avocado, cubed
• 1/4 cup cilantro, finely chopped

In a small bowl, stir together:

• 1 tbsp olive oil
• 2 tbsp flax oil
• 2 tbsp balsamic vinegar
• 1/4 tsp chili powder
• 1/4 tsp sea salt
• 1/4 tsp ground black peppre

Once quinoa is done, remove from heat and stir in

• 1/4 cup corn niblets (because niblet is such a great word. Say it. Niblet. Tee hee)

Let it sit, covered for about 5-10 minutes. Add the quinoa and dressing to the salad and toss it. Refrigerate it for about an hour.

If you need to take something to a pot-luck, this is a good 'un. It's easy and if you're the only vegan, and it'll probably be the only thing you can eat.


And now...the miss:

I love dessert. Which is a problem when you're supposed to stay away from refined sugar and dairy. So...any way I find to enjoy the sweet things is a good thing!

I made "Chocolate Pudding" today. I won't credit it because it was crap. "Dairy-free chocolate pudding?" I asked suspiciously? "Well, let's try it! I'm sure it's fabulous!" I blended the tofu, frozen banana, vanilla and melted the chocolate. I chilled it in wine glasses in the fridge. I waited hours for this special treat. .... People, this is vile. Even the dog doesn't want it, and he eats pens.