Raw Persimmon & White Chocolate Tart

Posted by on Oct 18, 2014 in Recipes | 0 comments

Raw Persimmon & White Chocolate Tart

Have I told you how much I love persimmons? I love their maple syrup-like taste. I love how you can eat fuyu persimmons while they are still quite hard just like you would an apple, but I also love their over-the-top sweetness when soft. I adore how well they pair with ginger. Yes, I love, love, love them. 

When they are in season I buy them by the bucketload and at least as many as I eat raw, I cut up and freeze so that I can use them for smoothies or ice cream throughout the rest of the year. 

Persimmon and White Chocolate Tart

Persimmon and White Chocolate Tart

And when I bought my first batch this year, I decided they would make a perfect tart. I decided to pair the persimmon with white chocolate for an incredibly rich and delightful fall treat! 

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Tempeh, Butternut and Sage Hand Pies

Posted by on Oct 15, 2014 in Recipes | 0 comments

Tempeh, Butternut and Sage Hand Pies

I don’t know about you, but when the weather starts to get cooler I have a primal desire for comfort food. I crave anything that’s starchy or that feels rich and hearty, like bread, potatoes, pumpkin, beans, kale and tempeh (and I usually pack on a few pounds as well!)

When I woke up on Monday morning and had a vision in my head of hand pies packed with fall goodness: roasted butternut, tempeh and sage. I knew right away that I had to make them a reality. Good thing that I had the day off work, because I ended up putting it to good use cooking up all sorts of deliciousness that day!

Tempeh, Butternut and Sage Hand Pies

Tempeh, Butternut and Sage Hand Pies

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Ultra Dreamy Pumpkin Cheesecake

Posted by on Oct 13, 2014 in Recipes | 0 comments

Ultra Dreamy Pumpkin Cheesecake

Okay so the thing about opening a big can of pumpkin purée is that it goes a really, really long way.  After baking my pumpkin bread the other day, I still had a little left over. What better way to use it up than to make a pumpkin cheesecake? None, I tell you. 

For this cheesecake, I actually do use a cashew cheese that has been fermented overnight.  And to get the creamiest of creamiest mouth feels, I use Irish moss powder, which also thickens it. 

Now, there is a bit of controversy about Irish moss, because it is a source of carrageenan, which, in its heavily processed and isolated state for large-scale food production has been shown to be inflammatory and carcinogenic.  The carrageenan in irish moss however is in its natural whole foods state. It hasn’t been extracted or fundamentally changed and for that reason it is not the same thing. If you are particularly concerned however, you could use 3/4 tsp of agar agar powder instead (although it won’t be as creamy). 

The dreamiest ever pumpkin cheesecake!

The dreamiest ever pumpkin cheesecake!

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Pumpkin & Spice Bread! And of course it’s gluten free!

Posted by on Oct 4, 2014 in Recipes | 1 comment

Pumpkin & Spice Bread! And of course it’s gluten free!

I don’t know about you, but I’m still recovering from VeganMoFo. I’m still catching up on all the amazing blogs that were written during the month. And I’m really enjoying having weekends that are a little more relaxed! Now, I can spend all day if I want to creating a recipe and getting it just right, rather than worrying what I’ll do if I didn’t get at least five recipes perfect in two days!  

This afternoon after I got back from a really great yoga class, I decided I was going to try to get my crumpet recipe right. But then I started it off very very wrong and had a nice frothy cup of yeasty water that I either had to figure out how to use for something else or throw it out. And so right then and there I switched gears and decided to make a gluten-free pumpkin bread instead.  It is the season after all! And today it really felt like it.  The trees all around our neighborhood are gorgeous shades of yellow, orange and red. There was a definite chill to the air and it drizzled steadily all day. In other words, it was a perfect day to stay indoors and bake! 

I needed the luxury of a lazy day and time to get this recipe right.  My first attempt was okay, but not great. I was far too conservative with my spices. And I cooked the bread at far too low a temperature so I didn’t get the kind of oven spring I wanted (and it took a ridiculous amount of time).

Pumpkin and Spice Bread

Pumpkin and Spice Bread

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VeganMofo Round Up: We crossed the finish line!

Posted by on Sep 28, 2014 in Everything Else | 8 comments

Wow. I can’t believe that VeganMoFo is more or less over.  When I started, I set out to go around the world in 20 recipes. I’ve managed more than that! Over the course of the past four weeks, we’ve visited 24 countries, from China, to Indonesia, to South Africa, to Ghana, to Turkey, to Azerbaijan, to Brazil, to Mexico and many places in between! It’s been fun sharing my reflections about some of the countries I have visited and I’m fairly proud of the recipes I have created over the past month as well. 

So without much further ado, here’s a quick recap of the last two weeks worth of recipes! (The recap of the first two weeks of travel through Asia and Africa is here). 

Mediterranean Vegetable Stew

Mediterranean Vegetable Stew

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Mexico: Mexican Pizza

Posted by on Sep 27, 2014 in Recipes | 0 comments

Mexico: Mexican Pizza

Believe it or not, Mexico is the last stop on our VeganMoFo world tour! I wasn’t intending to make Mexico our last stop. That honor was going to go to Puerto Rico. But I had a bit of a recipe fail and so decided to switch gears. And I’m glad I did, because the recipe I’m sharing today is a pretty great way to end this crazy month. 

I went to Mexico City in 2008 for the International AIDS Conference. I really didn’t get to spend a lot of time exploring the city, and even when I did manage to escape the conference center, I didn’t really take that many photos. So in many respects, even though I have been there, I kind of feel like I haven’t *really* been there. And for that reason I don’t really have a lot to say about Mexico! 

The last day I was in Mexico, I did get the chance to visit a bustling market selling food, textiles and all sorts of great things, where I bought some beautiful silver earrings. And I visited el Museo Nacional de Antropologia (National Anthropology Museum), which was fascinating.  

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Trinidad and Tobago: Vegan “Saltfish” and Coconut Bake

Posted by on Sep 26, 2014 in Recipes | 4 comments

Trinidad and Tobago: Vegan “Saltfish” and Coconut Bake

We venture into the Caribbean today to visit Trinidad and Tobago.  

I am lucky that I have been to so many beautiful places on this earth. And one of the most beautiful just may be Tobago!  My friend Tanya’s family owns a gorgeous guest house in Tobago, perched on rolling hills. I arrived in Port of Spain in Trinidad on a Friday evening, she met me at the airport and we took a $20 and 20 minute flight to Tobago to spend a little bit of time enjoying the pure and utter beauty of that island. It’s hard to describe the majesty of it. It is so incredibly lush and green, with tall mountains looming over the deep blue ocean.  

A gorgeous bird in Tobago

A gorgeous bird in Tobago

Lushness defined!

Lushness defined!

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