On Tuesday, we had the pleasure of lunching at True Food Kitchen at the Biltmore Fashion Park in Phoenix. Many of you recommended it on the blog and on my Facebook page (thank you!), so we figured it was a safe bet. I later found out that the famous Dr. Andrew Weil (along with restaurateur Sam Fox) opened this first location of several, in 2008. The entire menu is based around Dr. Weil’s Anti-Inflammatory Diet and food pyramid with an emphasis on local and organic food whenever possible.

The weather was gorgeous and sunny, so we opted to sit out on the large patio. A quick peek inside the restaurant revealed a huge interior absolutely packed at 1:30pm on a Tuesday. That’s always a good sign!

We soon deemed the weather beer worthy.

I tried the organic Eel River Acai Berry Wheat Ale. Loved it. Light and fruity, but not overly so.

For an appetizer, my mom and I shared the Shiitake and Tofu Lettuce Cups with Ginger, Cashew, and Garlic.

The lettuce cups are filled primarily with cashews, teeny-tiny bits of tofu, and shredded carrot all coated in a lovely Teriyaki-like glaze. Very fun to roll up and make a huge mess!

For my main, I ordered the Teriyaki Brown Rice Bowl with Asian vegetables, sesame, and avocado. I also added big chunks of tofu.

Oh my gosh was this ever amazing. Easily, one of my favourite meals in a long time. It’s so simple, but not lacking in any way. I also loved the huge sliced avocado half on top. Not one single piece of rice was left behind.

Eric and John ordered the Turkey Burger with provolone, lettuce, tomato, avocado, mayo, on a flax seed bun. It came with sweet potato hash and a kale salad.

They both gave it two thumbs up!

Mom ordered the Spaghetti Squash Casserole with mozzarella, organic tomato, and zucchini. She also really enjoyed it, but thought the cheese was a bit heavy.

For dessert, Eric devoured the warm & pudding-like Flourless Chocolate Cake. No surprise there!

My mom and I shared the Vegan Apple Crisp with Maple Ice Cream. John also had the apple crisp, but did not share with anyone.

Absolute perfection. The crispy, sweet crumble topping was the best part.

I washed it down with a big glass of water when I realized that beer probably wasn’t the best idea before hiking a desert mountain!

After lunch, Eric and I drove straight to Camelback Mountain to begin the hike of our lives, my dangly earrings and all.

All in all, it was a great experience at True Foods. The service was friendly and attentive, the atmosphere to die for, and the food fresh and satisfying. My only suggestion is that the restaurant adds more vegan options on their menu as there were only 2-3 vegan entrees indicated on their lunch menu.

As for that hike, my glutes and quads might recover some day. Just not today.

Tomorrow = Sedona and the promise of more hiking. Better rest up!

Are pigs flying?

I think pigs are flying.

Wait, maybe tofu is flying.

I know what you are thinking…Ange is eating tofu?

It all started a couple months ago when my friend Sarah treated me to an incredible sweet and sour tofu dish for dinner. A heavenly sweet and sour glaze coated crispy baked tofu all served over steamed vegetables and wild rice. This meal was all I could think about for days! I haven’t tried a lot of tofu because I always thought that tofu bothered my stomach (I tend to have stomach pains after eating tempeh and seitan, for example), however this tofu meal did nothing of the sort. My stomach was fine and my taste buds were smitten!

A few weeks later, I was in the kitchen making a similar recipe…

Then, I made eggplant roll-ups with “ricotta” cheese and was also blown away.

[Both recipes may appear in a hopeful future cookbook, but if not, I will certainly post them!]

This week, I was struck with an idea to make a crispy breaded tofu to pair with sweet potato fries. I was inspired by a cornmeal tofu recipe in Veganomicon. One of the meals Eric always ate in university was chicken fingers and fries so I was curious if I could make a tofu version that he’d enjoy. It was a stretch, but I figured it would be an interesting experiment! You know how I love my kitchen experiments.

Well, lo and behold it worked…and we both inhaled this meal. Dipped in ketchup and served with roasted sweet potato fries, it was easily one of our favourite easy meals in a long time. I seasoned the fries and tofu with a lovely cinnamon/cumin/chili powder blend which went along nicely with sweet potato fries. I never thought I would see the day when we would both inhale tofu.

Crispy Breaded Tofu Strips & Sweet Potato Fries

These crispy strips could turn anyone into a believer…even my chicken finger loving husband.

Print this recipe

Yield: 2-3 servings

Inspired by cornmeal tofu in Veganomicon 

Ingredients:

• 1 package firm or extra firm tofu (I use organic, non-GMO, about 350 grams)
• 1/2 cup almond milk (or other milk)
• 1 tbsp cornstarch
• 1/3 cup cornmeal
• 1/2 cup breadcrumbs (use gluten-free if necessary)
• 1/2 tsp cinnamon
• 1/2 tsp cumin
• 1/2 tsp chili powder
• scant 1/2 tsp kosher salt
• 1/4 tsp cayenne powder (for a kick of heat)
• 1/4 tsp onion powder
• 1 large sweet potato + 1 tsp oil + 1/2 tsp cinnamon + pinch salt + 1/4 tsp cumin

1. Press tofu: Rinse the tofu with water and place a couple kitchen towels on the counter. Wrap the tofu with another towel, place another towel on top, and finally several heavy cookbooks on top. Let sit for at least 20 minutes to soak out the water.

2. Meanwhile, whisk together the milk and cornstarch in a shallow dish. In another bowl, mix together the cornmeal, breadcrumbs, salt, and spices. Set aside. Preheat oven to 400F and grease 2 baking sheets with oil. Slice the potato into fries and then coat with 1 tsp oil, 1/2 tsp cinnamon, 1/4 tsp cumin, and a couple pinches of salt. Lay out on greased baking sheet.

3. Slice tofu into 8-9 strips, lengthwise, depending on how thick you want it. With one hand dip the tofu strip into the milk mixture and then into the cornmeal/breadcrumb mixture. Use other hand to sprinkle dry mixture all over the tofu. Coat both sides entirely and then place on baking sheet. Repeat with the rest.

4. Bake tofu on middle rack and fries on bottom rack at 400F. Bake for 20 minutes, then flip the tofu and fries, and then bake for another 15-20 minutes until crispy. Remove tofu and broil the fries for a few minutes, watching carefully, until golden and charred in some spots. Remove and serve with ketchup!

The first thing I did was rinse and press the tofu. I put down a couple kitchen towels on the counter, then wrapped the tofu in another towel, added another towel on top, and then stacked heavy cookbooks on top. I let it sit for about 20 minutes. This simply soaks out some of the water in the tofu, allowing for a crispier result.

Meanwhile, I got my sweet potato on! I used 1 large sweet potato, added 1/2 tsp cinnamon, 1/4 tsp cumin, few pinches of salt, and 1 tsp oil. Mix it all together and lay out on a greased baking sheet. Set aside.

After pressing, I sliced the tofu into 9 strips (next time I would probably just do 8 so they are a bit thicker)

Then I dipped the tofu into the milk and cornstarch mixture, followed by the cornmeal/breadcrumb mixture.

Place on a greased baking sheet. Now bake the tofu and sweet potato fries simultaneously (tofu on middle rack, fries on bottom), for 20 minutes at 400F. Now flip everything and bake for another 15-20 minutes. Remove tofu and broil the fries for a few minutes, watching very closely!

Amazing, crispy, addictive tofu strips that were made for dipping in ketchup!

With the leftovers, I chopped up a couple strips and mixed it into a big salad for lunch. It was a great salad topper with a kick of protein. You could also layer these in a sandwich or wrap too.

If you try it out, let me know what you think!

The lovely ladies from Booty Camp Fitness recently sent me their new Ultimate Home Edition 11-disc workout plan to try out. I am a big fan of their first workout DVDs, so I was really excited to try their newest series. Sammie Kennedy- the Creator of Booty Camp Fitness- and the other amazing boot-camp instructors have a very friendly and laid-back style, making even the biggest exercise newbie feel confident. When you think of a “boot camp” workout, you often think of instructors screaming at you and lots of intensity. This isn’t Booty Camp’s style at all. It’s all about having fun, empowering women, and making it seem like you are working out with a few of your girlfriends (who just happen to know some killer workout exercises).

The 11-disc series contain the following workouts:

The DVDs come with a workout calendar, jump rope, measuring tape, lifestyle guide, and e-cookbook as well. I’ve been testing out the workouts since the end of December and I’m starting the 2-month plan this week.

The workout that I love to hate? 20-minute Bounce ‘n Burn (jump rope)

Burn isn’t even the word! My legs feel like bricks when I do this workout. The last time I jumped rope was probably in grade school so it wasn’t pretty the first time I did it. After a couple painful sessions, I’ve relearned how to jump rope without whipping myself like silly (tip: wear long pants!). It will probably take me at least a few more sessions until I’m not gasping for air..it’s an intense 20 minutes, even with alternating jumping rope with strength exercises.

So far the videos are going well and I’m loving the variety of the 11 workouts. My muscles hate me though, so I’ve been making sure to stretch a lot, take my rest days when needed, and get lots of protein following tough workouts.

Like with this Triple lentil Recovery Soup!

Triple Lentil Recovery Soup

Print this recipe

Packed with over 25 grams of protein per serving, this soup will aid with post-workout recovery and get you back in the game in no time.

Yield: 4 servings

Ingredients:

• 1 tsp extra virgin olive oil
• 1 sweet onion, chopped (~2 cups)
• 4 garlic cloves, minced
• 1 heaping cup chopped celery

• 1/2 tsp coriander
• 1 tsp cumin
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 5-6.5 cups vegetable broth, depending on how thin/thick you want it
• 1/2 cup dry red lentils
• 1/2 cup dry black beluga lentils
• 1 cup dry green/brown lentils
• Kosher salt & pepper, to taste (I used about 1/2 tsp salt)

1. In a large skillet or pot, add the oil and sauté the onion and garlic over low-medium heat for about 6-7  minutes.

2. Add in the celery and sauté another few minutes. Stir in the spices and cook for another couple minutes on low.

3. Now, rinse and drain the lentils and stir into skillet/pot. Add the broth and stir well. Increase heat and bring to a boil. Reduce heat to low, cover, a simmer until thick and lentils are cooked, about 45 minutes to an hour. Watch closely and stir frequently so it doesn’t stick to the pot. Add more broth to thin out if desired. You can also use an immersion blender to blend some of the soup a bit. I did this, but left it mostly chunky. Add salt and pepper to taste.

Print this recipe!

Prepare yourself for a high protein and flavourful soup, great for all those sore muscles that we often have at the beginning of the year. A little bit goes a long way with this soup! It’s extremely filling and lovely with a toasted bun or piece of bread.

It’s a bit of an “ugly duckling” soup, but I think we learned not to judge food by its appearance long ago.

Booty Camp Fitness Giveaway!

The ladies from Booty camp Fitness are giving away one of their Ultimate Home Edition 11-disc workout plan (this includes the 11 workout DVDs, the calendar, jump rope, measuring tape, and lifestyle guide) to a lucky OSG reader!

If you’d like a chance to win the Ultimate Home Edition 11-disc workout plan, simply leave a comment below telling me: Something you’d like to do in 2012 (maybe a goal you’d like to accomplish or something fun you want to do!). Contest is open until Wednesday. Goodluck!

The healthy dinner recipes continue…

I’m happy to report that as of December 30th, I finished off my cabbage that haunted me for almost 2 months in my fridge.

2 months.

I think I’ve discovered the fountain of youth because cabbage just won’t die!

Plus, I really didn’t want to bring this “cabbage baggage” with me into 2012.

har-har.

I ended up throwing some things into a pot and it turned out incredible. Lots of dill (thanks for the tip, Ewa), lemon and zest, cabbage, drizzle of extra virgin olive oil, marinara sauce, herbamare, lots of cooked wild rice, etc. It tasted much better than it looked.

I actually ate so much, I got a stomach ache from all the cabbage…never fun!

Now, I was faced with a new problem…I had a huge amount of dill to use up. Those bunches of dill from the grocery store are h-u-g-e.

As a result of my dill surplus I made this healthy dill dressing, packing in a whopping 1.5 cups of fresh dill.

Dill be gone.

I tossed together Dinosaur kale, red onion, cucumbers, my salt & Vinegar roasted chickpeas, and sesame seeds with the dill tahini sauce for a healthy, well-rounded meal.

And unlike the cabbage, when I ate my weight in this stuff, I didn’t get a stomach ache.

Kale for the win!

Dinosaur Dill Crunch Salad

Dinosaur kale (also known as Lacinato or Tuscan kale) is the dainty and sweeter sister of traditional curly kale. It blends beautifully in this salad while letting the flavours of the dill shine. As a result of it’s soft texture and pleasant taste, you don’t have to marinate the dressing on the leaves for long. The healthy lemon dill tahini dressing is very low in oil and packs in 1 & 1/2 cups of fresh dill to sneak in more greens. I topped the salad with my favourite crunchy salt and vinegar chickpeas. Their tangy and salty flavour compliments the dill dressing nicely while adding a bit of a crunch!

print this recipe!

Yield: ~4 servings (but will depend on how much kale you use)

For the S & V chickpeas:

• 1 (15-oz) can chickpeas, drained and rinsed
• 2 cups white vinegar
• few pinches of kosher salt
• extra virgin olive oil, to lightly coat

for the dill tahini dressing: (makes just over 1 cup) adapted from my lightened-up tahini dressing

• 2 garlic cloves
• 1/4 cup + 2 tbsp fresh lemon juice
• 1/4 cup tahini
• 2 tbsp water
• 1 tbsp extra virgin olive oil
• 1.5 tbsp nutritional yeast*
• 1.5 cups packed fresh dill, stems removed and roughly chopped
• 1/2-3/4 tsp kosher salt

For the salad:

• 1-2 small bunches Dinosaur kale (also called Lacinato or Tuscan kale) OR 1 large bunch curly kale
• other greens if desired (I used a couple large, de-stemmed collard leaves)
• 1 English cucumber, chopped small
• 1/2 red onion, chopped
• 1 batch of Lemon Dill Tahini dressing (below)
• few tablespoons of sesame seeds, toasted if preferred
• 1/2 batch of Salt & Vinegar chickpeas

1. Salt and vinegar chickpeas: Preheat oven to 425F and line baking sheet. In a pot, bring 2 cups white vinegar to a boil and add pinch of salt. Add in drained and rinsed chickpeas and bring to a boil for 1 minute (no longer). Some skins may fall off and that’s normal. Turn off heat and let the chickpeas sit in the vinegar for 30 minutes. Drain the chickpeas, place into pot, and light coat with a tiny bit of oil and a few pinches of kosher salt. Place on pan and roast for 35-40 minutes at 425F, until golden and crispy. Halfway through baking, give the pan a shake to rotate the peas. Keep an eye on them to avoid burning, especially near the end. Leave on pan until ready to eat. They are best served fresh as they get soft when stored.

2. Dill dressing: In a mini chopper or food processor, mince the garlic. Now add in the rest of the ingredients, except for the dill, and process until smooth. Give the dill a rough chop and add into processor and process until smooth. Should keep in an air-tight container for 5-8 days in the fridge.

3. Salad: Prep all salad ingredients and add into a large bowl. Massage your desired amount of the dressing into the leaves and let it “marinate” until ready to serve. Add roasted chickpeas on top along with a drizzle of more dressing and sesame seeds.

*Note: If omitting the nutritional yeast, reduce the tahini by 1/2-1 tbsp as the yeast takes a bit of edge of the strong tahini flavour.

print this recipe

The first thing I did was make my roasted salt and vinegar chickpeas. Have you made these yet? The chickpeas taste just like salt and vinegar chips, minus the deep frying and unhealthy ingredients. I strongly recommend them if you are a salt & vinegar fan!  They require 30 mins of vinegar soaking time and about 40 mins baking time, but the actual prep work is less than 5 minutes. They turn out so nice and crispy too.

While they roasted, I made the salad dressing.

I must say, I have no idea how I cooked so long without a stick immersion blender and mini chopper! I know you have been telling me this for years, but I really didn’t know how much I would use one.

I got this Cuisinart Smart Stick for Christmas and it’s working good so far. It does everything from finely chop garlic, puree dressings, blend soups, and more. It’s also very easy to use…I haven’t even glanced at the instructions yet. Hopefully it stands the test of time (and abuse) in my kitchen!

Once the dressing is prepared, chop your kale, red onion, and cucumbers. You can also use regular curly kale if you wish, but it will need to marinate longer to soften.

Pour some dressing onto the greens and massage it in. You can let it “marinate” for 10-15 (or longer) minutes before serving, but it’s not necessary when using dinosaur kale.

When the chickpeas are ready, sprinkle 1/2-1 cup on top along with more dressing and sesame seeds. Serve and enjoy!

A delicious, well-rounded, vegan & gluten-free dinner, lovely for the first week of January.

I ended with a vegan chocolate cupcake, leftover from Monday’s dinner party. When you eat a meal this good, there’s always room for dessert!

P.S.- I now have a page just for my Top recipes in 2011, so it’s easier for you to find them. The page is also located at the very top of the blog in the menu (beside “recipage”). I will be adding desserts and possibly snacks this week as well.

Happy New Year! Are you eager, worn out, hung-over, excited, or ready for summer?

Maybe, you’re cold and looking to warm up with a soothing bowl of soup? Or maybe you’re fighting off a bit of a cold from the holiday excitement?

Yes to all of the above.

Here are the top 10 soup recipes of the year according to you. I’ll rank the soups below and then tell you my personal favourites at the end. I also suggest serving the soup with warm & crispy cornbread or cheezy garlic bread.

Let’s get warm/healthy/energized…!

10. Red Lentil and Squash Curry Stew

9. Husband’s Healing Stew 

8. Carrot Apple Ginger Soup 

7. Vegan Tortilla Soup

6. Energizing and Spicy Broccoli Dal 

5. Curried Lentil Soup

4.Broccoli and Cheeze Soup

3. Mushroom Millet Soup with Cheezy Garlic Bread

2. Holiday Soup for the Soul 

1. Creamy Roasted Tomato, Garlic, and Onion Soup!

[and this how to roast garlic post was popular too!]

My favourite soups just so happen to be the top 4 soups plus the carrot soup! Oh how I adore the carrot soup. And the red lentil and squash stew is high up there on my list too. What about you?

Other Best of 2011 posts:

Top 5 salads of 2011

Top 12 entrees of 2011

I’ve never been a big fan of black eyed peas which is a bit strange given how much I love beans and legumes. I’ve made black eyed pea soups in the past and was always left a bit disappointed with them. I felt like I was just slurping broth and chomping on black eyed peas. Not all that exciting.

I finally realized this year if I was going to enjoy them, I needed to amp up the flavours in the dish!

That’s where this chili comes in.

This year, I made chili instead of soup because I suspected the peas would pair well with the chili’s texture and flavours. I gave this chili a smoky and spicy BBQ flavour and it really brought everything together really well. I’m happy to report there was no disappointment with this black eyed pea recipe.

Instead of serving it with traditional cornbread, I was craving something flat and crispy so I came up with this crispy cornbread, which reminds me a bit of Socca chickpea bread. Like traditional cornbread and Socca, this version is cooked in a cast iron skillet for the crispiest texture and unlike traditional cornbread, it doesn’t have a delicate texture which makes it great for dipping into chili and soup. The flavour is lightly sweet with a crisp-around-the-edges and chewy-in-the-centre texture. A definite winner for sure!

As I type this, I really want to go back to the kitchen for more…..can I just give you my chicken scratch and call it a year?

Penmanship was never one of my strong suits. I think one of my New Year’s resolutions will be to write my recipes down neatly, or at least, legible.

Ok, ok, I will type it out. For your sake and mine…

New Year’s Smoky BBQ Chili

print this recipe!

I almost forget the black eyed peas were in there. If you’re like me, that’s never a bad thing. Here’s to a lucky 2012!

Yield: 5 cups

Ingredients:

• 1 tsp extra virgin olive oil
• 1 sweet onion, peeled and chopped
• 4 garlic cloves, peeled and chopped
• 1 red pepper, chopped
• 1 jalapeno pepper, seeded and chopped (optional)
• 2.5 tbsp chili powder, or to taste
• 1 tsp ground cumin
• 1 tsp smoked paprika (optional)
• 1/4 tsp cayenne pepper (or crushed red pepper flakes)
• 1/2 cup dry/uncooked black eyed peas
• 3/4 cup dry/uncooked black beans
• 6 cups vegetable broth
• 1 (28-oz) can diced tomatoes, liquid drained
• 2 tbsp tomato paste, to thicken
• 1 tbsp chia seeds (or ground flax), to thicken
• 1 cup frozen corn
• 2 tbsp your fav BBQ sauce
• 1/2 tsp kosher salt, or to taste
• couple handfuls of chopped spinach, or other greens like collard, kale, etc

1. Soak the beans in water overnight or for at least 3-4 hours. This part is optional, but it helps reduce cook time and makes the beans more digestible. Rinse and drain beans before using. In a large pot, add the oil and sauté the onion and garlic over medium-low heat for about 5-6 minutes, until translucent.

2. Add in the pepper and optional jalapeno and sauté for another 3-5 minutes.

3. Stir in the spices (chili powder, cumin, smoked paprika, cayenne) and sauté on low another couple minutes. If you want, you can add just a bit for now and then add the rest to taste after it has cooked.

4. Add the dry black beans and black eyed peas, broth, and drained diced tomatoes. Stir well. Now stir in the tomato paste. Simmer on low with the lid ajar for about 2.5 hours, checking often to make sure it doesn’t dry out. If it does, add a bit more broth to thin out.

5. About 15 minutes before it’s done cooking, stir in the chia seeds, corn, and chopped greens. The chia helps thicken the chili. Also stir in the BBQ sauce, starting with 1 tbsp at a time and tasting as you go. Season with salt and pepper to taste. Can be made 2-3 days in advance and frozen if preferred.

Note: You can probably use canned beans, but you won’t need as much broth. I would add it slowly.

I was very excited to use my Kirkland pot (from Costco) that my mother in law Margaret gave me for X-mas! I’m loving it so far.

Every good chili recipe needs a secret ingredient. This BBQ sauce is the “special twist” in this recipe.

A couple tablespoons just brings all the spices together so nicely.

As with other chili recipes, making it in advance works to your advantage. I like making it the day before so the flavours can mingle overnight.

I also used chia seeds to thicken it, but you can use ground flax instead. I’ve heard that some people use cornmeal to thicken chili. I will have to try that next time!

This flat cornbread (shown above and below) was my very first trial. I made it in a square baking pan instead of a cast iron skillet. It crisped on the edges, but it had a very soft and bendy texture.

I noticed a huge difference when I used my cast iron skillet! It got a lot more chewy and crispy in the skillet. I picked up this skillet from Loblaws. I think it’s President’s Choice brand and only set me back about $9-10 bucks.

Note to self: Clean dried chili off the oven.

Flat & Crispy Cornbread

print this recipe!

Flat, chewy, crispy, “buttery” and lightly sweet tasting, this cornbread is the perfect vehicle for chili or other winter soup. You can also eat it on its own or with your favourite spread for breakfast or a snack.

Yield: 4-6 pieces

Ingredients:

• 1/4 cup + 2 tbsp cornmeal
• 1/4 cup + 2 tbsp whole wheat pastry flour (or flour of choice)
• generous 1/4 tsp kosher salt
• 2 tbsp organic cane sugar
• 3/4 cup water
• 1/2 tbsp coconut oil, melted (or oil of choice or earth balance)
• 1/2 tbsp coconut oil (for coating skillet)

1. Preheat oven to medium broil (#3 on my oven). Place an 8-10 inch cast-iron skillet in the oven to pre-heat. In a microwave-safe bowl, whisk together the dry ingredients (cornmeal, flour, salt, sugar). Now whisk in the water and melted 1/2 tbsp coconut oil.

2. Microwave batter on high for 60 seconds. Batter will have thickened up a bit and cooked around the edges. Whisk vigorously until all clumps are gone. Place back in microwave and heat on high for another 20 seconds. Remove and whisk well until no clumps remain.

3. Carefully remove the cast iron skillet from the oven. Add 1/2 tbsp of coconut oil. Move it back and forth to coat bottom and edges.

4. Pour batter into the skillet and quickly spread it around with the back of a large spoon. It’s ok if it doesn’t touch the edges perfectly. This will depend on the size of your skillet.

5. Place skillet in the oven and broil over medium heat for 10 minutes, watching it very closely as oven temperatures will vary! I kept an eye on it the entire time. When edges start to blacken (for me, after 10 minutes) remove carefully and gently flip it over using a flat metal spatula. Bake for an additional 2 minutes on the other side watching very closely.

6. Remove and let it sit in the skillet for 3-5 minutes. Place on cutting board and slice into 4-6 pieces. You can slice off any blackened edges if necessary, but a little bit adds to the fun.

I wasn’t expecting much from this cornbread, but I could not stop eating it.

I had a few slices for breakfast this morning and I had to peel myself away from it to keep from eating the entire thing! It’s just perfect on it’s own and even better dipped into chili. I can see myself having a lot of fun adapting this recipe.

Well, that’s a wrap for 2011 I guess.

Thank you for making 2011 an exciting, fun, and memorable year for me. I am so thankful for everyone of you who have impacted my life in so many positive ways.

I wish you a 2012 filled with glowing health, love, happiness, and the courage to follow your dreams.

I’ll catch you on the flip side!

I have scary memories of all of those “Cream of” canned soups.

Anyone?

For some reason my dad used to love those canned soups. Depending on the day it could’ve been Cream of Mushroom, Cream of Broccoli, or Cream of Chicken. He’s probably eating one right now, actually.  I’d watch in fear as he cranked open the can, plunked the soup into a pot (which of course, came out in a single can-shape), and added a can of milk to break apart the “soup jello”.

I was not down with that, even at the wise age of 8.

I always preferred to eat soup that didn’t come out in a single lump. Clear broths, like vegetable soup, were more my style. I also loved canned tomato soup like nobody’s business, especially with a million saltines crumbled over top. The saltines would get all mushy and saturated with tomato soup, allowing me to crush even more on top. Paired with a grilled cheese, that was just about my favourite meal as a kid.

Even though I never did take a liking to those creamed canned soups, I will admit a creamy soup sounds so comforting this time of the year. I figured I could probably come up with something a lot healthier and less processed in my own kitchen.

And with any luck…something that didn’t look like grey Jell-O.

After the weekend’s crazy holiday hijinks, I was craving comfort food, but I also wanted something that snuck in a bit of green. My recipe brainstorming session was pretty short because I was working at 30% functionality.

Idea #1: Roast broccoli and pour my 5-min cheeze sauce all over it. That sounded wonderful, but not quite a meal.

Idea #2: Make Cream of Broccoli soup made with cashew cream instead of dairy cream. I wasn’t really feeling the cashew cream though, so I tossed that idea for now.

Idea #3: I combined my broccoli and cheeze idea with my soup idea to make creamy Broccoli and Cheeze soup.

Idea #4: Toast bread and slather Earth Balance and garlic powder all over it. Forget the greens.

If it hadn’t been for this 12 days of healthy dinner challenge, I would’ve gone for idea #4! But my goal was a meal, so I compromised and combined ideas #3 and #4… 

Jackpot.

This soup was quite a lot of work, due to all the chopping. If you want to save time you can use a food processor or electric chopper to speed things up. Or maybe bribe your loved one to do it for you?

If you figure out how to do that, please let me know.

While the soup is simmering, make the cheeze sauce in a medium-sized saucepan. This sauce comes together in under 10 mins, so it’s the perfect busy work while you are waiting for the soup.

Set aside the cheeze sauce, and carefully transfer the soup in a blender in two batches (or just use an immersion blender!) and blend until almost smooth. I left it a bit chunky, but you can blend as much or as little as you wish.

Now stir in the cheeze sauce, reserving 1/3 cup for later:

Now we’re talking.

I also stirred in about 1/4 cup of Daiya cheese, but that is optional. Add the rest of the spices and seasonings to taste.

Serve with croutons, remaining cheeze sauce drizzled over top, a sprinkle of Daiya cheeze, and smoked paprika.

It’s creamy, filling, and healthy while satisfying a major craving for comfort food. Sadly, it didn’t last long…

Previous 12 Days of Healthy Dinner Recipe posts:

1) Naughty & Nice Vegan Enchilada Casserole

2) Over The Rainbow Cabbage Salad with Tahini-Lemon Dressing

Recipage News

Many of you may know that I use (and love) Recipage, the recipe organizational system for bloggers. I wanted to pass along the exciting news that Recipage is now FREE for all users!

Want to see it in action? Check out my recipage and see how easy it is to search for ingredients, courses, and specific recipes.

Hello, beautiful.

I have a secret to share with you about food photography.

Don’t eat all the food before you photograph it!

I’ve been there before. It usually involves Holly nog smoothies and Chocolate Cake Batter Smoothies.

Want to know another secret?

Photograph an easy subject, like fruit and veggies.

They do all the work for you. Run water over them before shooting and they glisten for the camera. Easy!

Not so easy?

Try taking pictures of a black bean dip. Then help me fix mine. I may hurl.

But let’s talk about the actual food for a minute. Can you believe this is the first time I’ve made a recipe with a red cabbage?

I’m guessing I’m probably not alone.

What the heck do I make with it?

Soup?
slaw?

more soup?

stew?

Being the planning-challenged gal that I am, I put this huge cabbage in the shopping cart and let it take up valuable refrigerator real estate for 1.5 weeks. Every time we opened the fridge a clunky, purple bowling ball would roll out at us.

Eric finally said, “Are you doing something with that thing or should I throw it in the woods?”

sigh.

It got so annoying, I just said, FINE I’LL EAT IT…and I hacked it up with a knife.

Only when you hack it up with a knife, it quadruples in volume.

DOH!

Keeping my 12 Days of Healthy Dinner Recipes in mind, I decided to turn this cabbage into a hearty salad after coming across this recipe for inspiration. To make it a meal, I added quinoa, a complete protein, to go along with it.

I really did not think this was going to taste good…

But I’ve been wrong before and I’ll be wrong again.

To make this salad, start by slicing your cabbage in half, through the stem. Now slice each half in half again to make quarters. Then, make 1/2 inch slices and roughly chop it all up. It doesn’t need to be precise or perfect!

Want to know the secret to eating a “raw” cabbage salad? You pour boiling water over top of it to lightly soften it. Then run cold water over it immediately after.

Now thinly slice a red pepper into strips and cut strips in half.

Shave a carrot with a peeler and chop a few celery sticks:

This is when I started to get excited about this meal. It’s just so vibrant!

Oh, add some finely chopped fresh herbs for a nice flavour. I used parsley.

I kinda flip-flopped on the salad dressing.

At first, I was going to make a vinaigrette, but I thought a salad this hearty and dense needed a thicker dressing. So I turned to my favourite Lightened-Up tahini-lemon dressing, thinking that it could be the perfect match…

I’ve been right before and I’ll be right again.

I’m convinced you could pour this dressing on a piece of cardboard and it would taste good! I know many of you also love this dressing because you write me about it and then we talk about how we can’t help but drink it with a straw. Or something like that.

When I made it, I almost forgot to add the nutritional yeast and kept tasting it thinking something was majorly off…it was thinner than usual and a bit too lemon-y. Once I added the nutritional yeast it thickened up and tasted just how I remembered….finger-licking good. If you don’t have nutritional yeast but still want to make it, I would suggest using less lemon juice and maybe not adding the bit of water. But yea, use the nooch if you can.

I made a half batch, but now I’m already wishing I made the full batch…

Mix it all up, add on some toasted sesame seeds (or hemp seeds), and you have yourself a killer, nutrient-packed salad.

I served the salad with some “buttery” garlic quinoa. After cooking 1/2 cup of quinoa, I fluffed it with a fork, sprinkled on Herbamare and garlic powder, and then added a tablespoon or so of Earth Balance. It was to die for!

This meal made me feel so good…I was doing a happy dance in the kitchen. It was just the right mix of veggies, healthy fats, protein, and carbs to keep my energy buzzing along. Eric also really loved it too, even though he said he probably wouldn’t like it. I think we both surprised ourselves.

I must say, it feels great to get back into the healthy meals after a bit of a hiatus. I sometimes forget just how good I feel when I eat this way.

Now, the question is…what the heck do I do with the leftover cabbage? I barely made a dent in it!

Welcome to Day 1 of the 12 Days of Healthy Dinner Recipes!

I’m excited to bring back the healthy meals over the holidays. Sometimes, I have to remind myself that the time I spend preparing dinner is redeemed with quick, effortless lunches in the days ahead. It all balances out in the end.

First up, is a delicious and versatile enchilada-inspired Mexican casserole that’s packed with vegetables, healthy proteins, grains, and a kick of heat. It’s pure comfort food, almost like wrapping yourself with a warm blanket by the fire. Or setting your blanket on fire, depending on how spicy you like it…

When we got back from our trip, Eric and I both found ourselves with a bit of a cold. You know the usual complaints this time of year- congestion, irritated throat, and dull headaches. It wasn’t a full blown cold, but could’ve potentially turned into one without the proper TLC. I knew I had to put away the sweets for a few days and get back to home-cooked nutritious meals. Green Monsters too! Eating out is fun and all, but there’s just something about a home cooked meal that feels amazing.

This dish was just what the doctor ordered. It’s vibrant, healthy, spicy, and comforting, while still feeling a bit naughty. We can’t be nice all the time.

Have you ever tried a canned enchilada sauce and loved it? This was the first enchilada sauce that I’ve ever purchased (it took me 2 grocery stores to find too) and I was so put off by the taste I almost gagged! I’m not one to gag over many foods, so I’m not really sure what it was that offended my taste buds so much.

Thankfully, enchilada sauce is really easy to make and ready in about 15 minutes. Of course, if you do have a canned enchilada sauce that you enjoy, feel free to use that instead. Just use something that tastes good as it will serve as the base of the entire casserole.

I made my sauce thick, but feel free to thin it out with water as necessary depending on what you want to use it for.

While the pasta is cooking, chop and sauté your vegetables and cook for about 5-10 mins.

Now add half of the enchilada sauce (about 1 cup), taco seasoning, and drained & rinsed beans. The spicier you like it, the more taco seasoning you can add. I used a couple tablespoons of my homemade taco seasoning and it was quite spicy.

Stir it all up and taste test.

After cooking for 5 mins more, add in the chopped green onion and Daiya cheese.

Spread 1/2 cup of enchilada sauce over the bottom of the dish. Stir in the cooked pasta really well and place into a 2 quart casserole dish.

and for a little crunch…

In a baggie, crush 2 handfuls of your fav nacho chips (about 20 chips):

I recommend sprinkling on the crushed chips just before serving if you plan on having leftovers. The chips will get a bit soft while in the fridge so it’s best to put them on right before serving.

Bake for about 15-20 mins at 350F until heated through. Sprinkle on chips.

Top with avocado, salsa, sour cream….whatever tickles your fancy!

Serve with a big green salad and tortilla chips. Pretend you are on a beach in Mexico.

What I love about this casserole is how versatile it is!

Here are a few different ways you can enjoy it:

• Leave out the pasta and use it as a burrito filler
• Spoon the warm casserole over a big salad as a sneaky way to get in more greens
• Make a quick, rushing-out-the-door, breakfast wrap
• Use brown or wild rice instead of pasta, or other grain of choice to change it up
• Add more Daiya cheese (maybe another 1/2 cup), leave out the pasta, and use the mixture as a hot dip for nacho chips!!! It could potentially make quite the party dip with a few changes.

Sinuses clear.

Belly content.

Cold be gone.

Lunch today…

For many of us, this is the time of year when finding a balance with food can be a challenge.

Sweets, desserts, drinks, and treats are plastered all over cooking shows, magazines, blogs, and grocery stores everywhere we turn. I think I even have a pair of holiday socks with cookies on them! It’s easy to start thinking that chocolate fudge makes the perfect daily breakfast staple or washing vitamins down with spiked cider is totally normal.

Well, some days I guess. I won’t judge.

But let’s be real for a minute. Sugar overload doesn’t make most of us feel our best on a day to day basis. I love sweets and indulgences as much as the next person (ok maybe more…), but I’ll be the first to admit that too much of it can leave me feeling tired, unmotivated, and blah. Over the years, I’ve realized that food and winter blahs can be closely related. When I eat crappy, I tend to feel crappy too.

Einstein said that insanity is “doing the same thing over and over again and expecting different results.” and I kind of live my life by that theory. When something doesn’t work, change it up! So that’s exactly what I’m going to do.

[Did I really just quote Einstein in a food post?]

Over the next few weeks, I’ll be featuring 12 days of healthy meal recipes** that will hopefully inspire us to stay on a healthy path over the holiday season. That’s not to say that I won’t be indulging or posting a couple holiday sweet recipes (it is me you’re talking to!), but I also want to make more of an effort to fit in healthy meals whenever possible. Eric and I are both busy with work right now (he just started a new position and I’m wrapping up my cookbook proposal), so we need these healthy meals to stay at the top of our game. Plus, more healthy food means more room for Secret-Ingredient Chocolate Pudding, of course.

**subject to change, based on how many casseroles I burn, how many gifts I have left to wrap, and how many cats I have to remove from the Christmas tree.