I had this whole thing typed up about all these life-y bits and frustrations. Then Mark and I took a trip to the dump on Monday. It was rainy, cold and the wind would pelt you in the face when you just got around to forgetting about it. I was chucking gnarly old tree roots and heaps of lath into a giant, depressing garbage bin, next to 5 equally depressing garbage bins, when I realized that my glance needed re-adjustment. I was steady-bummed for a while because the whole renovation situation felt a bit unfamiliar and outside of my immediate grasp. There were a lot of defeatist comments being thrown around.
I keep forgetting that there is an entire universe of vivid and ecstatic energy bundled up within. I’ve been thinking small, that I’m small, that we’re small, that everything else is too big. Then, on that miserable day at the dump, I realized it’s kind of amazing to be uncomfortable, to be far flung outside of your cozy, blanket-wrapped elements. I’m learning heaped handfuls of life-y things every day. We’re gaining strength, understanding and stretching a little bit deeper all the time. The frequency of it just takes a little getting used to. Anyway we’re still here, I’m embracing my inner “big-ness” and now there’s a little bit of cake too.
This is a raw and vegan affair that comes together pretty simply once the cashews are soaked and the carrots are grated. I reserve the walnuts for the top, rather than mixing them up into the already unique texture of this raw “cake.” My favourite carrot cake ever has plenty of orange zest in the frosting, so I went in that direction for mine. Lots of warm spice, vanilla and smooth coconut oil too. Also, the ratio of cashew-based frosting to cake is 1:1 and I don’t even feel the need to qualify that one. Go have some cake for breakfast, friends. xo
RAW & VEGAN CARROT CAKE SLICE WITH TANGY CITRUS FROSTING
SERVES: makes an 8 inch square cake
NOTES: I make the cashew icing in my Vitamixbecause the high speed makes for a really dreamy frosting. I imagine this would work out alright in a food processor though, maybe a few more textural bits, but still tasty. Also, you want the icing to set in the fridge to a point where it becomes spread-able, not rock solid. You could probably speed this up in the freezer if you need to.
1 1/4 cups raw cashews, soaked for at least 4 hours
1/2 cup almond milk
1/3 cup raw honey/raw agave nectar/maple syrup
1/4 cup fresh lemon juice
1/2 tablespoon vanilla extract/liquid vanilla
pinch of fine sea salt
1/2 cup melted coconut oil
zest of 1/2 an orange, about 1 teaspoon
1 cup pitted Medjool dates
splash of water/orange juice
1 cup almond flour
1 cup hazelnut flour (or more almond if you like)
1/4 cup liquid coconut oil
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
pinch fine sea salt
zest of 1/2 an orange, about 1 teaspoon
1 cup finely grated carrots
Line an 8 inch square pan with parchment paper, with some overhang, and set aside.
In a blender, combine the soaked and drained cashews, almond milk, raw honey/agave/maple syrup, lemon juice, vanilla and salt. Blend on high until you have a smooth and creamy consistency. With the motor running slowly, lift off the top of the blender and drizzle the melted coconut oil in slowly. Once you have a homogenous mixture, shut the machine off. Scrape the frosting into a bowl and fold the orange zest into the frosting. Cover the frosting with cling film, pressing it onto the surface. Allow the frosting to firm up in the refrigerator for about an hour.
In a food processor, pulse the dates with the splash of water/orange juice until you have a chunky paste (you could also just chop the dates up fine to make a paste). Scrape the date paste into a large bowl. To the date paste, add the almond flour, hazelnut flour, coconut oil, spices, salt, orange zest and grated carrots. Mix it up with a spatula or your hands until everything is evenly mixed. Press this cake mixture into the parchment lined pan until you’ve achieved an even thickness and you’ve filled out the pan. Cover it up and place in the fridge until you’re ready to frost it.
Spread the tangy citrus frosting on top of the cake and garnish it with chopped walnuts, more orange zest, currants, whatever you like. At this point, I like to let the whole thing set up all nice in the fridge, but you don’t have to. Lift the cake by grabbing the parchment overhang. Place it on a cutting board and slice into squares. Keep leftovers covered in the fridge for about 5 days or so.
This is an easy one, completely by my own choice. Eating raw foods with regularity, while simultaneously trying to make it varied, is HARD. (Feels way awesome though, trust.) My brain is always in a future-thinking mode where food is concerned. I need to soak almonds because I’m almost out of almond milk! That granola needs to dehydrate for 8 hours, which means I should be around to check it later on, probably… I should pick some greens and celery now and put them in the fridge so that I don’t get lazy about juicing tomorrow morning. Salad is the one thing I’m eating everyday that allows for spontaneity (oh, and raw chocolate + banana shakes, I’m having those everyday too).
I wanted to make one that would be suitable to gathering ’round though, a little more baller-time. If I’m in a potluck situation, I always volunteer the salad portion. Mostly because I don’t want to eat a crummy salad, but also because I want my peeps to get real jazzed about vegetables. I know I can fix them up pretty well, so the token salad offering becomes this sort of greater mission thing. I was thinking about holiday time and all of that indulgent heft, the need for a fresh counterbalance that still felt rich in certain ways.
I love a tangy and creamy tahini-based dressing. It seems like a bit of a hippie-dip staple, but for good reason. It has a luscious texture that really fills out a salad/slaw. Its undeniably fatty feel on the tongue carries flavour really beautifully too. Citrus, cumin and garlic tag along, all with a quick blitz in the blender. Then I just did some small shreds/cuts on a bunch of my fall faves. The beets and sweet potato stay crunchy. The apple is lightly tart and juicy. The brussels sprouts fill this out and the celery was kind of a last minute addition, super fresh though.
I ate this with a big helping of greens and half an avocado, you know, just for fun. Pretty refreshing and perfect as far as Fall lunches go. Anyway, gonna keep it short today. This gal’s got seeds/nuts to sprout, buckwheat to soak, cherry tomatoes to dry, lathing to tear out in a future kitchen (!!!), trim to paint, and other fun things :)
shredded brussels sprouts + fall vegetable salad w/ garlicky orange tahini dressing
with tahini dressing guidance from Tara
notes: You could easily mix up the veg here. I went with beets and sweet potatoes (because yay! Just found they’re kind of awesome in their raw state), but kohl rabi, celery root, little turnips and fennel would all be so tasty. I use a very basic Benriner Japanese Mandolin to make quick work of the shreds. I’ve had it for years and it’s still so sharp–highly recommended small investment.
1/2 lb brussels sprouts, trimmed + finely shredded/sliced
2 stalks celery, thinly sliced
2 small-medium beets, peeled + cut into thin matchsticks
1 small-medium sweet potato, peeled + cut into thin matchsticks
1 apple, cored + thinly sliced
1/2 small red onion, sliced into little slivers
salt + pepper
1 clove of garlic, peeled
1 tsp ground cumin
1 tsp grainy mustard (or dijon, whatevs)
1/3 cup raw tahini (or regular, NBD)
juice of 1 orange (a generous 1/4 cup)
raw honey/maple syrup/agave nectar to taste
1-2 tbsp extra virgin olive oil
salt + pepper
splashes of apple cider vinegar/water for thinning out (if necessary)
big handful flat leaf parsley, roughly chopped
1/3 cup raw pumpkin seeds
In a large bowl, combine the sliced brussels sprouts, celery, beets, sweet potato shreds, sliced apple and red onion slivers. Season all of that with some salt and pepper and toss. Set aside.
Make the dressing: combine all of the dressing ingredients in a blender on high until you have a smooth dressing that will coat the back of a spoon, in a decidedly thin way (you might have to add splashes of cider vinegar/water etc to get there). Check it for seasoning, adjust and set the dressing aside.
Pour the dressing onto the salad and toss it up. Garnish with the pumpkin seeds and parsley. I think it could hold up in its dressed state, sans apples, for a couple hours if you had to bring it somewhere. Just add the apples and garnish it up right before serving.
Have I mentioned this? I’m going to try the raw food thing for a month! That completely immersive and beautiful dinner we had at Pure Food & Wine back in September left a pretty serious impression on me. It was so innovative, colourful, satisfying and, most importantly, life-giving. I didn’t feel like a half-drunk, belly-aching, lumbering bear clambering around in the streets afterward. Sometimes destination restaurant experiences have that sleepy after-effect, but not this time. We had three courses, cocktails, the whole bit, and just bounced right outta there afterward without missing ANY sort of beat. I’m pretty sure I observed out loud at least 7 times how awesome and vibrant I felt.
I’m not a stranger to raw foods or anything, but I wanted to give the lifestyle a very sincere effort for a lot of reasons. I feel like my creative nature might need a slight kick in the pants–just been in steady resting mode with foods and preparation methods lately. Certain constraints seem to reveal a whole new world more often than not–i.e. travel, changing careers, using twitter as a communication medium IN GENERAL etc. You can lose those everyday crutches and gain a new set of tools/capabilities once you decide that the lead-up actions are worthwhile. Any shred of personal growth is so valuable to me, so yep, I dug out the dehydrator and bought myself some lucuma.
It’s also a bit of a control readjustment thing. The house and its updates are kind of maddening/sad-party some days (but also really great in a future-thinking sense–not complaining, dudes). I’ve been reaching for what my man calls a “poor man’s mocha” more often than I’d care to admit (it’s like ordering a coffee and then asking that half of the cup be taken up by hot chocolate–I know sooooo sneaky). There’s a lot of hastily grabbed snack-y foods that are less than virtuous floating around. I figure a new mindset/mission is what I need to take the power back. I get to a point almost every day where I pause in the middle of some glamorous task like piling up smelly old floor boards outside, and I think “Aaaah, maybe I’ll just like, make sure I eat a salad before I go to work…?” That doesn’t usually pan out. It’s just an overall operating-at-75-percent kind of thing, in the efforts put forth and the results, that’s bothering me. I’ve never been a 75 percent-er, ever, so it’s time to change and work outside of my comforts a bit. Simple as that.
And the last obvious thing: it’s for my health, duh! I’m excited to feel a bit more in tune with my body and this magnificent, consistently humbling earth. It’s pretty crazy to think about the amount of energy you can just weave into the fibres of your being by simply eating. And the land provides! I’m excited to make beautiful things happen, and to feel a bit more spring in the heels. Also, no shame, a bit of this.
So yeah! Gonna try it all out, learn a few things, make some stuff. Just living and working with a bit more intention is all. This little snack came to me while I was flipping through Sarma’s amazing book. She has a version with jicama for the rice portion, which sounds really fresh and lovely. We have celery root everywhere and I love its lightly sweet, fresh, creamy celery-ish taste. I thought it would be mind-blowing all rice-d up in an autumnal nori roll (or sushi if you aren’t gonna be all crazy concerned about cuisine terminology usage) situation with some dressed carrots, dill and dijon. The combination was pretty solid–nice and crunchy, bit of chew from the nori and zing from the mustard. My dad grew some mighty fine carrots in his garden this year–so sweet and flavourful. The dill is vibrant and green out there too, despite negative temperatures at night. Thankfully, it all just grows and goes together. Nature, seriously!
See you next week with some more raw goodies, loves! xoxo
raw autumn sushi w/ celery root “rice”
with vegetable-based rice guidance from Raw Food, Real World
special equipment: A sushi mat! These can be had rather inexpensively.
serves: makes about 18-24 rolls, depending on how thick you lay the rice mix in
notes: I coat the celery root chunks in lemon juice pre-processing to prevent any sort of browning. Also, it’s fun to have the leafy bits of sprouts sticking out the ends of the rolls. Pretty presentation!
celery root rice ingredients:
3 cups diced (peeled!) celery root
juice of 1/2 a lemon
1/4 cup raw pine nuts
splash of rice vinegar
splash of raw agave nectar OR raw honey
fat pinch of sea salt
1 large OR 2-3 medium carrots, peeled + cut into matchsticks
juice of 1/2 a lemon
2 tsp za’atar
little handful of fresh dill, chopped
1 tsp dijon mustard
salt + pepper
3-4 sheets of nori (there are raw brands available, if you are concerned)
1 ripe avocado, sliced
extra dill sprigs + the little seedy flowers if you got ’em
big handful of sprouts (sunflower is my fave)
nama shoyu/coconut aminos to serve
Toss the diced celery root with the juice of 1/2 a lemon. Throw the pieces into the food processor along with the pine nuts. Pulse/run the motor until the nuts and celery root become rice-sized. Scrape all of that out into a medium bowl. Toss the “rice” with the rice vinegar, agave/honey and salt. Set aside.
In another medium bowl, toss the carrot matchsticks with the lemon juice, za’atar, dill, dijon, salt and pepper. Set aside.
Line up your nori sheets, sliced avocado, sprouts, dill bits and pour your coconut aminos/nama shoyu in a little serving bowl.
Lay a nori sheet, rough side facing up, on your sushi mat. Make sure the lines are going horizontal. Spoon some celery root rice onto the bottom third of the nori. Spread it to all the corners, packing it down. You should have a solid layer of the rice with minimal gaps. In the middle of the rice, lay some of the carrot mixture down. Top that with dill, avocado and sprouts.
Now, grabbing the bottom edge of the sushi mat with your thumbs and simultaneously pushing the sushi filling in with your fingers, start rolling it up. After you’ve enclosed the center bits (carrots, avo etc), clamp down on the roll to firm it up a bit. Continue rolling, firming up the shape of it as you go. Moisten the last little edge of the nori with water on your finger before you completely roll it up, just to seal it a bit.
Cut the roll in half. Then cut those halves into 3 evenly sized pieces each. Repeat with remaining nori, rice, carrots etc. Serve it up with the nama shoyu or whatever you like.
Rather than bore you with details of the constant wallpaper scraping and other real-life, highly repetitive, and very zen activities of new home ownership (maybe I should blog about it?!), I’m going to talk about doughnuts instead. AW YEAH. Glazes and sprinkles and yums and AALLLLLL that. Let’s do it.
My bud Ashley from The Edible Perspective is an expert on the subject of doughnut making and even better, she knows her way around some higher vibe doughnut making as well. So she developed, tested and photographed a book‘s worth of content about it and the results are so, so great. I had a doughnut pan kind of languishing in the back of a cupboard for a long-ass time. I had bought the cookbook from a very high profile bakery with the hopes of executing their healthed-up doughnuts at home. So I bought the pan and tried the recipes out. Multiple attempts and total BS results each time. I’m not saying I’m an expert or anything (and neither would Martha apparently)(PS: COME ON), but I do know my way around a kitchen and some of the more freaky-funky-granola-type ingredients. I finally reasoned that the problem lied in the recipes themselves, and that some things should be left to the pros.
Then Ash sent me a copy of her book. Let’s talk about changing the game entirely. Her combination of flours makes for a pretty wonderful texture, without all the expensive gums that can be ubiquitous in gluten free baking. Her advice and approach comes from a place of experience, warmth and accessibility. I always appreciate her encouraging and authentic voice in blog land, so was really excited to see that translate in a real, printed work (high five, girl!). The potential for innovative flavour combinations is showcased to the utmost through the pages. There’s doughnut cakes, savoury treats, ice cream, and! She even thought of my sweet pup with a recipe for peanut butter and pumpkin doggie doughnuts. Cute right? I went with her vegan maple doughnuts and a version of her tahini maple glaze for toppin’. We were out of tahini so I went for almond butter and a complimentary fat pinch of sea salt to work its magic with the maple. So, so yummy.
Anyway, I’d like one of you to have some doughnut fun at home, so Ash is letting me give away a copy of her book, Baked Doughnuts For Everyone(plus a dope set of measuring spoons)! All ya gotta do is tell me what your favourite doughnut is in the comments. Mine? The grapefruit and candied ginger one from Pies ‘n’ Thighs in Brooklyn ranks pretty high. Prior to that, I was more of a classic raspberry jelly-filled kinda gal. But I promise if you bake me any of the goodies from Ash’s book, I’ll pretty much be your bestie for life. Yep, they’re that good. I’ll close the giveaway next Monday (the 28th), so tell me about your faves, people! (Note: giveaway is open to US, Canada + UK residents only) THE GIVEAWAY IS NOW CLOSED, PEEPS :)
vegan + GF maple doughnuts with salted almond butter glaze from Baked Doughnuts for Everyone by Ashley McLaughlin
special equipment: a doughnut pan, silly!
serves: makes 8-10
notes: I went in with chopped pecans and pumpkin seeds to top mine (nature’s sprinkles!), but cacao nibs, chopped dried cherries or any other nut/seed would be lovely.
1/2 cup oat flour
1/2 cup sweet rice flour
2 tbsp evaporated cane juice
2 tbsp almond meal
2 tbsp coconut flour
2 tbsp ground flax seeds
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/2 cup unsweetened almond milk
1/4 cup unsweetened applesauce
3 tbsp neutral oil (like sunflower or grapeseed)
2 1/2 tbsp maple syrup
2 tsp vanilla extract
salted almond butter glaze ingredients:
1 cup powdered sugar
2 tbsp almond butter
2-3 tbsp unsweetened almond milk
2 tbsp maple syrup
pinch of cinnamon
fat pinch of sea salt
+ chopped nuts and seeds to garnish if you like
Grease your doughnut pan(s) and heat your oven to 350 degrees F.
In a large bowl, combine the oat flour, sweet rice flour, cane sugar, almond meal, coconut flour, ground flax, baking powder, baking soda, salt and cinnamon. Whisk to fully combine.
In a small bowl, combine the almond milk, applesauce, oil, maple syrup and vanilla. Whisk to fully combine.
Pour the liquid components into the large bowl with the dry ingredients. Fold it all together with a spatula until just combined (or until you don’t see dry flour bits anymore). Spoon the batter into your doughnut pan (or fill a ziploc bag with the batter, cut off a corner and pipe it into the pan). Bake for 18-22 minutes, or until a toothpick inserted into one of the doughnuts comes out clean. Gently remove the doughnuts from the pan and allow them to cool thoroughly.
While doughnuts are cooling, mix up the glaze. In a small bowl, whisk together all of the glaze ingredients until you have a smooth mixture.
Once cool, dip doughnuts into the glaze and return them to your cooling rack so the glaze can harden a bit. Press any chopped nuts/seeds etc into the glaze at this point.
I found out that our new house was a done deal when I was at work. In the moment, I was thrilled and hugging basically everyone that entered my line of sight. The sorta stress-y negotiation bit was behind us and whoa! We would have a house soon. When my shift was done, I drove home down all of the empty country roads. I was getting ready for bed when I started feeling choked up and teary eyed. It wasn’t because of barely-containable elation either. I was overwhelmed at the thought that my life would be completely different, that the change in my day-to-day would be so great. Renovation projects would replace weekends away. Savings plans for anticipated future expenses would take precedence over any sort of prolonged travel (and certainly over a new pair of ankle boots). Our new, but seriously very old, home would demand some priority rearrangement.
That overwhelmed feeling washed away soon enough, pretty much right after a cry-fest where I told my mom that I didn’t want to “live like a gross hobo” because our creaky character home was going to bleed us dry. Everyone has assured me that these things take time and that it’s insane to try and tackle everything at once. I’m slowly beginning to accept their advice.
We got the keys last week and I’ve been working on the absolute terror of a garden/yard with my mom every day while the weather’s decent. We’ve made progress on the two years of wild neglect out there. There’s an ex-pond feature buried under piles of rocks, tarp and dirt. Grubs in the grass. Weeds that come up to my neck. Trees and shrubs so out of control. Lots of half-baked plans that need cleaning up and a fresh start. My mom is a serious badass, so we’re getting there.
There was a giant yew in front of one of the dining room windows. The house is starved for natural light and this thing was in ugly shape, so the plan was to take it down–maybe with the help of a professional. There were bees lightly buzzing around this thing when we rolled up to it one morning, so the possibility of a nest forming had entered the picture. So my mom starts trimming it down. The bees are stirring/swarming a bit more. Then she started laying into it with a hacksaw and a THIS ENDS NOW kinda vibe. I’m keeping busy cleaning up the branches when a bee lands right on my hand. Feeling the buzzz and seeing it’s little wing flicks, I yelped and leaped away, waving my hands around.
At this point my mother had sawed the entire thing down, glanced only slightly shamefully at my wussy ass, pointed a finger straight at my face, and said “You need to toughen up.” LIFE LESSON MUCH?! Told ya she was a badass.
This soup is only slightly related to the backbreaking insanity that I just described. It’s cooled off a bit, so the thought of hot soup and a crust of bread after some time spent outdoors is rather appealing. I love fennel with leeks and apples in a salad situation, all sprinkled with toasted + chopped walnuts, so I thought a warm version of that might feel just right. Turmeric is kind of an anti-bad-vibe shield for inflammation of all kinds, so a hefty spoonful of that went in for my achy muscles. It dyes the soup mustard-yellow, which is kind of cheerful in its own special way. I pre-toast the walnuts in the pan, simmer them along with the veg and purée them into the soup itself. Insane toasty walnut flavour comes through with all of the leeks, fennel and lightly sweet apple and makes the whole thing a touch creamier. Kinda awesome.
leek, fennel, apple + walnut soup with turmeric
notes: Have you cooked with turmeric before? Be careful, friends. It dyes any and all things bright, acid yellow–LIKE FOREVER.
2 tbsp grapeseed oil
3 leeks, white + light green parts chopped (discard green tops or use them for stock)
4 sprigs of thyme, leaves minced
1 fennel bulb, cored and chopped (reserve a few fronds for garnish)
1 medium apple, peeled, cored + chopped
1-2 tsp ground turmeric
1/2 cup walnut halves, toasted
salt + pepper
4 cups vegetable stock
fresh black pepper
reserved fennel fronds
more toasty walnuts
Heat the grapeseed oil in a large soup pot over medium. Add the chopped leeks and thyme. Stir and sauté the leeks until they are a bit soft, about 4 minutes. Add the chopped fennel and apples. Stir everything up a bit. Add the turmeric and stir to coat all of the vegetables evenly. Sauté the vegetables until the fennel is starting to soften, another 4 minutes. Add the walnuts and stir them in. Season the whole thing with salt and pepper. Add the vegetable stock and stir.
Bring the pot to a boil and simmer until all of the vegetables/apples are very soft, about 12-15 minutes. Remove the soup from the heat. Carefully blend the mixture in batches until totally smooth. Check the soup for seasoning and adjust accordingly. Bring the puréed soup to a boil and serve hot with drizzles of maple syrup, fresh black pepper, fennel fronds and more toasted walnuts.