Cooking Classes & Kids: Why We Love Them Both

Holla folks!

I just wanted to write a quick note to let you all know what’s been happening around here of late, as it has been (just a little) busy juggling work & family & blogging & Not So Fast all at once, and it is all so worth it.

As we gear up for another holiday season, there are so many things that can take up our time & precious mental space.

Of course, there are the basic things: family needs, school matters, home meals, laundry. There is vacuuming to do (thankfully my wonderful husband does that), and Christmas decorations to hang. I am loving Instagram these days as people share photos of their Christmas trees and (my fave) their favorite childhood decorations.

As  you all know we only get one chance at childhood, and I personally will never forget that (rather sad) day when I realized it was all over (my childhood, and yes it happened just like that), and that all that time I spent in my youth wishing I was ‘grown up’ could have been better spent being the age that I was. Young.

This is partly why I am so passionate about working with youth.

As I prepare to bring out my own childhood decorations (we just got the tree last night), I am reminded that each of us gets a chance everyday to create our own special memories, or if you are a parent or a mentor or teacher to children in any way, we get the chance to create memories for our children, either good or bad.

Kids do what we do, and kids learn directly from what we (as a collective) teach them.

Tonight me and our faithful group of NSF volunteers prepare to meet out third group of kids at a community center in Vancouver’s poorest neighborhood.

We cook with them and send them home with warm healthy food. We share some laughs and pass on some basic skills, and hopefully, we create some of those good memories we all hope to carry with us through life.

It’s really the least we can do and I can’t think of anything else I’d rather be doing.

Thank you to all of you who have so generously contributed to our cause, as your support has been wonderful and we can’t thank you enough!

If you’d like to follow Not So Fast on Instagram, you can find us under @wearenotsofast (also our Twitter handle). And for those of you also interested in following me on Instagram, you can find me at @shiramcd.

I’m off to make memories, hang some decorations, and share a few laughs with some pretty inspirational peeps. I’ll be back with another delicious recipe very shortly, I promise! Thanks to all of you for following along 🙂

Yours in Less,

Recipe: Bright & Lively Beet Borscht

Bright bowls of yum for these cold dark days of winter.

It’s definitely here. As winter creeps upon us and chills our insides, it is important to stay warm from the inside out.

This is the time of year that I reach for thick leggings versus pants, as I need extra layers of warmth like I need extra heat in my belly. This borscht recipe is one of my all time favorite ways to seek comfort, and I’ve been making it for the family ever since I’ve been lucky enough to have one (it’s been a few years).

A frugal favorite that is loaded with healthy veggies, this recipe stands the test of time by a mile.

Some might argue what actually makes borscht its authentic Ukrainian self (if that is actually its true origin). The cabbage? The beets? The dill?

In fact, I can never really decide what is even the best part of this soup. At the end of the day the combo of comforting soft potato, sweet and tender green cabbage, roasted sweet beets, zingy tomato, chopped carrots, and fresh dill make me swoon. Not to mention the sight of such a combination is about the most beautiful thing I’ve ever seen.

An elderly Ukrainian friend (who we bought our house from) once shared her recipe with me and that is where I learned the best trick ever to making a great borscht: not too much beet, and what you do add, make sure they are sweet. So we roast them. Of course!

The Less:

Less heavy dairy based soups means more light, satisfying texture. Fewer beans means less starch and potential bloating and indigestion. Fewer meat-based hearty soups and stews means more fiber-loaded fueling, so warm and cozy comes at a comfortable cost.

The More:

More vegetable-based main courses means more fiber, vitamins, and fun. More beets in your diet means more sweetness and needed iron. More lively bright foods means more mood enhancing meal times, because what fun is eating without color?

Bright & Lively Beet Borscht:

• (2) small-medium red beets for roasting, or one larger one
• (3) tbsp olive oil
• (1) tbsp salt
• (2) cups yellow onion, chopped small (2 small or one large)
• (3-4) medium carrots, peeled or unpeeled & chopped small (2 cups chopped)
• (3) medium yellow fleshed potatoes, peeled and chopped small (3 cups chopped)
• (3) cups canned tomatoes (1 796 ml can)
• (4-5) cups water
• (4+) cups chopped green or savoy cabbage, washed & chopped small
• (4) tbsp honey
• (1) tsp salt
• (1/2) tsp black pepper, or to taste
• (2-3) tbsp apple cider vinegar
• (1) bunch fresh dill, or (2) tbsp dried dill

To start, heat the oven to 350 degrees. To roast beets, simply wrap them in foil one layer thick (no washing required) and prick them with a fork several times. Put the in the heated oven for 45-60 minutes or until tender when pushed. This step can be done days in advance of making this soup and the beets will keep well in the foil or in a container for up to a week or more.

Once the beets are done, put them in a bowl in the sink, unwrap each as you go and one by one with cold water running, rub the skins off the beets with your hands. They will simply slide right off under the water! Chop the beets into a 1/2 to on 1 inch dice and set aside.

To prepare the vegetables, peel and chop each veggie before starting, taking care to chop into a small dice, about 1/2 inch if possible, or bigger as your patience, skill, and desire dictates.

Heat the olive oil on medium heat in a large soup pot. Add the onions and (3) tbsp salt and cook the onions until soft, about 6-8 minutes. Add the potatoes and carrots and cook, stirring, for a further 5 minutes.

Add the tomatoes & (4) cups water and turn the heat to high. Bring the water to a boil and turn the heat down. Simmer the soup for 8-10 minutes, or until all the vegetables are just tender. Add the cabbage and cook a further 6-8 minutes, until all of the veggies are soft and starting to meld together.

To finish, add the chopped beets, honey, black pepper & remaining salt to taste. Stir and cook a few more minutes on medium heat until well blended and tasting amazing.

Next, using a blender, blend up to half of the soup to a smooth consistency (feel free to add up to a cup more of extra water to get the blending going), leaving the rest in its chunky form. Pour the blended soup into the pot and stir all to combine.

Stir in the chopped dill & cider vinegar at the end and taste to correct seasonings, reserving some to sprinkle on each bowl.

To serve, scoop into bowls and garnish with dill and more freshly ground black pepper & a small drop or two of cider vinegar. To me, the zing of the vinegar adds the most wonderful flavor boosting acidity and I highly recommend trying it this way.

That is one thing I did not learn from my Ukrainian friend, but I am sure I picked up that little tidbit somewhere or from someone along the way 😉

Enjoy this super cozy and super nutritious soup on a cold night when you need a little love in your tummy. Snuggle up with a hot bowl and enjoy, these cold nights won’t last forever, and we want to remember them fondly when we are picnicking in the grass next summer 🙂

• What is your favorite winter soup?
• Got a borscht recipe to share?

Wishing you a most wonderful few days, we are busy preparing as the next Not So Fast class is going full steam ahead in just two days, we’ll be cozying up with the kids and that rocking red lentil soup. Just when you thought we couldn’t get any warmer….

Yours in Less,

Recipe: Wild Rice & Roasted Butternut Squash Salad

Veggies, nuts, grains, & dressing makes me a happy eater.

You’ll have to forgive me, or rather, let me re-phrase that, I hope you’ll all forgive me. I am having a salad moment (or three or seven).

Ask my kids at any given moment what mom eats, the answer is always the same. Salad. But don’t you worry, because that is where the sameness ends, because when it comes to salads, the chances for finding new and satisfying combos are as limited as your (or my) imagination.

Green Salad. Greek Salad. Bean Salad. Wheat Salad. There are endless grain, bean, nut, veggie, and dressing combos out there and honestly, I do live on salads pretty much 365 days of the year. Today’s salad can (like my last post) be served warm, cold or room temperature, and tastes great days after preparation.

Here, wild rice is cooked and tossed with roasted cubes of butternut squash & more of those wonderful white cannellini beans to make a nutritious and filling meal. Toss it all up with a few herbs & flavoring and you are set.

The Less:

Less every day grains means a new food to discover. Fewer bread-based lunch ideas means more heart for less heft. Less boring, basic salad dishes means less boredom in your tupperware, so packing a flavor-filled lunch or meal-on-the-go is a joy.

The More:

More tasty alternative grains means more variety and spice in your diet (and life). More plant-based hearty proteins means more easy & affordable flavor. More clean simple cooking means more energy to focus elsewhere, so your fuel is ready to fill you as needed.

Wild Rice & Roasted Butternut Squash Salad:

• (1/2) cup dry wild rice
• (1.5) cups water for cooking
• (1) cup cooked cannellini beans (white kidneys)
• (4) cups peeled & chopped butternut squash
• (2) tbsp olive oil for roasting squash
• (1/2) tsp salt for roasting squash
• (3) tbsp mixed chopped herbs: fresh parsley, chives & thyme
• (1) tsp salt
• (2) tbsp olive oil
• (2) tbsp balsamic vinegar

Start by combining the rice and water in a small- medium saucepan. Put the rice up to boil with the lid on and once boiling, turn the heat down and cook, covered for 45-50 minutes, or until most of the water is absorbed.

Heat the oven to 400 degrees. If you are using a large butternut squash, you might get the right amount of squash simply from the top part (I call it the snout). Simply chop the top piece off the squash and peel it with a veggie peeler. Cube the squash with a sharp knife into 1-1.5 inch cubes.

Toss the squash in a bowl with the salt and oil for roasting, and lay it flat on a rimmed cookie sheet. Roast at 400 degrees for 30-35 minutes, scraping and turning with a flipper at about the 20 minute mark.

While the rice and squash do their magic thing, prepare the beans and chopped herbs and set aside. Once the rice is cooked, drain it in a colander and let sit for a minute or two to cool and drain (it’s okay if the water isn’t all absorbed, the rice should be chewy but cooked). Once the squash is nicely browned and soft-ish remove from the oven and allow to cool.

Combine the rice with the herbs and beans. Add the squash once it cools for 10 minutes or so and toss with the oil, salt & vinegar. Adjust seasonings to taste and enjoy!

This salad will keep well in the fridge for well up to a week and also heats up beautifully. I enjoyed it served over chopped romaine hearts with an avocado lovingly piled on top.

It was all my co-workers could do to not attack my lunch bowl, but I did promise I would post the recipe soon.

Just in case anyone ever doubts my word 🙂

I know folks all over the US are celebrating Thanksgiving today, and judging by the posts I have seen from those whose blogs I follow, it feels good to read the words of gratitude, love & thanks from all of you who are part of this lovely community of bloggers.

Wishing all of my south of the border friends & readers a wonderful holiday weekend!

• Are you a fan of wild rice?
• What are your thoughts on Thanksgiving this year?

With love & thanks & many continued blessings.

Yours in Less,

Recipe: Cashew Rice Loaf & Red Pepper Cheese Sauce, Virtual Vegan Potluck Edition

Delicious for anyone at your table, guaranteed!

Life is either a daring adventure or nothing at all.

~ Helen Keller.

Holla Bloggers!

Welcome to this stop on the Virtual Vegan Potluck!

For occasions like this, sometimes you’ve got to whip up something special. Enter one of my all time favorite special occasion recipes. There are many amazing versions of vegan loaf recipes out there, but this one is well, special.

This is a recipe I’ve been serving up in my house for years, and whether for Thanksgiving, Easter, or just an anytime awesome vegan meal, it always gets rave reviews. After all, what’s not to love when yummy ground cashews & hearty brown rice are mixed with herbs and spices and baked to perfection?

Not a whole lot, I can tell you that for sure!

Sometimes the questions are complicated and the answers are simple.

~ Dr. Seuss

I must point out that I rarely use cashews this heavily, as they can get pricey, and while a vegan’s dream ingredient for those missing the creaminess of dairy, can still be heavy-ish on the pocketbook and tummy if not used in (relative) moderation.

But with today being a special occasion, what better time could there be to make something (just a little) less ordinary, and perhaps (just a little) more delicious than usual?

Not all of us can do great things. But we can do small things with great love.

~ Mother Teresa

The Less:

Less meat-based main courses means more veggie heaven for all. Fewer fats, lower cost, and better value means more nutrition for less output. Fewer steps in a recipe means anyone can do it, and when dinner tastes this good, really, everyone should.

The More:

More tasty filling dinner ideas means you can safely (and deliciously) feed anyone. More nuts and whole grains means more plant-based satisfaction. More simple to make sauces and healthy flavor add-ins means healthy food that is flavorful, so serving up plant-based becomes ritual.

Cashew Rice Loaf & Red Pepper Cheese Sauce:

~ Adapted From the Silver Hills Cookbook

• (1/3) cup short grain brown rice
• (1) cup water for cooking the rice
• (1) tbsp olive oil
• (1) small onion, finely chopped
• (1) cup finely ground raw cashews
• (1) cup breadcrumbs
• (1) cup soy or nut milk
• (2) tbsp fresh or dried parsley
• (1) tbsp soy sauce or Bragg’s
• (1/2) tsp salt, or to taste
• Olive oil for oiling the loaf pan

Start by combining the rice and cold water together in a small sauce pan. Bring to a boil, and turn down to simmer with the lid on for 35-40 minutes while you prepare all the other ingredients.

While the rice cooks, chop the onion finely and heat (1) tablespoon olive oil in a skillet on medium high heat. Saute the onion for 6-8 minutes until brown and fragrant. Once the onion is cooked, add it to a large mixing bowl that is ready and waiting to go.

In the mixing bowl, combine the cooling cooked onion with the remaining loaf ingredients. Once the rice is cooked, add it to the mixture while still warm, this will help it all to mix beautifully together. Mix everything well, and get in there with your hands to ensure it is all even.

After mixing, the mixture should be nice and moist, but not too dry. Feel free to add a few extra breadcrumbs if the mixture feels too wet, but in my experience the ratios here are perfect.

If you are subbing in gluten-free breadcrumbs, you may want to add a little more.

At this point once your loaf mixture is all mingling together, you can set the mixture aside for later and bake it when convenient.

To bake, heat the oven to 350 degrees. Transfer the cashew mixture to a well oiled standard loaf pan (or two smaller pans) and bake for 40 minutes, until the house is smelling wonderful and the loaf has browned on top.

Red Pepper Cheese Sauce:

• (2) medium red bell peppers, seeded & chopped coarsely (you could use yellow or orange too for different color)
• (1) cup cashews or cashew pieces (slightly more affordable)
• (1.5) cups water
• (1/4) cup olive oil
• (1-1.5) tsp salt
• (1) tbsp nutritional yeast
• (1/4) tsp garlic powder or granulated garlic
• (1/4) tsp black or white pepper

Combine all ingredients in your blender, and blend on high for at least a full minute, even longer (up to 2 minutes is good). This recipe is so easy and simple and doesn’t require any pre-soaking of nuts or roasting of peppers!

Once your mixture is well blended, transfer to a medium sauce pan and heat very gently on the stove. Cook this mixture over medium-low heat for 15 -20 minutes until heated throughout, and thick and bubbly. Make sure to stir frequently to keep the sauce from burning or sticking to the bottom of the pot.

Cooking the cashews gently thickens them while cooking the pepper and spices together. Of course, you could pre-roast the peppers, but I love the beauty and ease of this sauce – it can be whipped up in minutes spur of the moment!

Serve this for a special meal. Or serve it everyday. Turn it out onto a serving dish (wait for it to cool a minute) and garnish with fresh herbs and cooked greens.

It’s not only fabulous fresh out of the oven and smothered in gravy, but equally delicious thrown in the fridge to be enjoyed later. Crumble leftovers over green salads with tahini dressing, or add it to a vegetable saute with garlic & kale.

This dish is easy to make and always a hit for vegans and omnivores alike. Feel free to use different bread crumbs and play around with the herbs and vegetables too.

My favorite part about this recipe is it doesn’t need anything added, it’s perfect just the way it is!

It just needs good people around to eat it.

I think that could be arranged right? 😉

Whether you believe you can do a thing or not, you are right .

~ Henry Ford.

I think it’s safe to say that we all, at the end of the day, desire (and need) the same basic things.

Good food and good friends are just about the two best things in the world when put together, and I’m happy to have you all here to share all of this amazing food love with me!

• Have you got a great vegan loaf recipe to share?
• What’s your favorite special occasion meal?

Thanks for joining in today and do let us know…I am off to count the Halloween candy haul between two rain-soaked & excited eight year olds 🙂

Looking forward to perusing the fabulous offerings at the Potluck, and have a wickedly wonderful weekend everyone!

And of course a HUGE thanks to Annie at An Unrefined Vegan – with the wonderful help of  Somer at Vedged Out and Jason – for organizing, as well as Vegan Bloggers Unite for hosting!

Go here to start from the beginning, or here to visit the post before me & here to move ahead!

Note: this post is also being submitted to Healthy Vegan Fridays!

Bon appetit!

Yours in Less,

Recipe: Luscious Homemade Tahini Goddess Dressing

A good dressing can make vegetables sing.

Nothing is worth more than this day.

~ Goethe

Some days you just want a salad, right?

You know, those crisp fresh vegetables full of hydrating water and loaded with vitamins & enzymes?

I don’t know about you guys (I have my suspicions though) but I am always pretty thrilled to have a homemade salad dressing hanging out in the fridge that makes it easy to wash a few raw vegetables and dress them to perfection.

This recipe is made in honor of a very popular bottled salad dressing. Anyone out there familiar with a store-bought version of the ever popular Goddess dressing?

I’ve never been a fan of bottled anything – so one day a few weeks back I decided to make my own version of a popular favorite. Here is the result! I’ve got a secret…it’s better (IMO) than anything you can buy in a bottle!

Whatever you fight, you strengthen, and what you resist, persists.

  ~ Eckhart Tolle

Utilizing tahini in salad dressings has always been a popular trick with vegans. This paste made of hulled sesame seeds is satisfying and filling, not to mention full of calcium and protein – two things vegans (and all folks really) need.

Here I added soy sauce, dried parsley, oil, vinegar, lemon juice, and granulated garlic – all easy things you probably have in your pantry already. It keeps well, eats well, and can easily be tailored to your tastes and preferences.

Boom.

Thick & satisfying, this dressing is just as home on top of hot brown rice & steamed broccoli as it is on crunchy romaine leaves or as a dip for whole raw carrots.

The primary cause of unhappiness is never the situation but your thoughts about it.

~ Eckhart Tolle

The Less:

Less bottled and packaged shelf stable groceries means more tasty, waste-free staples. More control over ingredients means fewer extras added so food can sit longer. Less sugar and sweets at dinner means you can add those later in the day, so spreading the love is still tasty and makes sense.

The More:

More high calcium sesame means more satisfaction in flavor and texture. More heft in your dressing means more freshness to go under it. More use for those pantry staples adds more depth to your kitchen, so whipping this one up year round is a snap.

Luscious Homemade Tahini Goddess Dressing:

• 1/2 cup roasted sesame tahini (you can use raw but the end result will be different)
• (1/2-1 cup) water (depending on desired thickness)
• 1/2) cup good olive oil
• (5-6) tbsp fresh lemon juice (can substitute bottled lemon juice too)
• (2-3) tbsp apple cider vinegar (to taste based on the lemon juice)
• (2) tbsp Braggs or soy sauce
• (2) tbsp dried or fresh parsley
• (1/4) tsp granulated garlic or garlic powder

Combine all ingredients in a blender (or in a bowl for use with a hand blender) and blend until creamy and emulsified.

Taste to correct seasonings (use the lesser amount of water, lemon, and vinegar and add as desired).

Transfer dressing to a clean jar and refrigerate. This should keep well for up to a week, and perhaps longer if you use bottled lemon juice. It will thicken in the fridge a little and makes fabulous dip.

A little goes a long way and this dressing is jam-packed with flavor!

Veggie salads are a great way to load up on fiber and roughage, not to mention a fabulous vehicle for a great dressing like this!

Enjoy poured on hot cooked grains, and steamed vegetables of all kinds. This would also make a great dip for roasted potato wedges and even as a mayo substitute in veggie sandwiches or on burgers.

Use it to you heart’s content!

The most powerful weapon on earth is the human soul on fire.

~ Ferdinand Foch

Greatness lies not in being strong, but in the right use of strength.

~ Henry Ward Beecher

Thanks to all of you who let me know how much you enjoyed the super nutritious quinoa breakfast from my last post..and if you liked that one, you might just like this quinoa breakfast too (you know, just in case) 🙂

Wishing you all a super swell weekend – we’ve got a typical weekend planned packed with soccer games & a special get together with good friends. For those of you curious, Not So Fast will kick off our first sponsored cooking class on November 13th…cooking up the good stuff and sending kids home with warm home cooked food.

We’re getting there with our website and taking time to do things right. I’m hoping you will all be pleased with the results!

Until then, stay tuned for more great food and stories. I sure enjoy yours.

• Are you a fan of Goddess dressing?
• Got a favorite tahini-based dressing to share with us?

The last time I asked for recipes I got tipped to a fabulous chickpea farinata recipe – I’m happy to report I’ve made it more than once (it’s amazing) and I’ll be sharing it soon with a little something extra tasty and special.

Until then, wishing you all the very best, and be well. Me and my armpit are going to be just fine (story in my next post).

Yours in Less,

Recipe: Crisp Brussels Sprout Salad w/ Apple Dijon Dressing

The tastiest, craziest, & most delicious salad. Ever.

Be Bold, be bold, and everywhere be bold.

~ Edmund Spenser

I’ve got to come out with it.

I know it’s hard when this happens, but really, I’ve got to be honest. I’ve had a challenging week.

I’m not sharing this to illicit sympathy (well, not intentionally), but in truth, I’d be lying if I tried to pretend life was all roses all the time. Of course this week has also brought it’s fair share of amazing as well.

So what to do?

Roll with it. Carry on. Be bold. Stay strong. And don’t stop (never stop).

Keep carrying on. Positively!

So really, that fender bender that will see my insurance rates go up for the next few years? I am choosing to see the positive: while my vehicle is in the body shop, I can finally have the rest of the knicks and scrapes repaired along with that crack in the wind shield that gets longer by the week….no one was hurt. Accidents happen.

It takes courage to grow up and become who you really are.

~ E.E. Cumming

My usual style is to beat myself up hard over stuff like this. After all, driving is serious business and there is nothing like a split second to change the course of your day, or if it is really not your day (and heaven forbid) your life.

As shaken as I was for the rest of that day, I know that practicing forgiveness for mistakes is as much a part of the lesson as the mistake itself.

So drive safely folks. Don’t text (I wasn’t on or near my phone when this happened). Don’t look down. Take a few extra seconds to think. And if you fail, forgive. It’s the least you can do.

And then make this salad. It will make you an instant hero, no matter what your week, or your day, has looked like. Even if you don’t like brussels sprouts, this raw combo will blow you away (and anyone else at your table too).

The only real mistake is the one from which we learn nothing.

~ John Powell

The Less:

Less conventional cooked brussels sprouts means a chance to finally enjoy them. Less boredom in the salad department means more excitement and life in your salad bowl. Less cooked heavy meals means more lightness, crunch, and flavor, not to mention good health and well-being too.

The More:

More cruciferous green veggies & home-grown sprouts means more delicious, disease-fighting frugality. More high-fiber substance means more filling up on the right foods. More crisp crunchy textures means more chewing for good digestion, so eating and mindfulness are a no-brainer.

Crisp Brussels Sprout Salad w/ Apple Dijon Dressing:

• (15) large brussels sprouts, washed
• (1) cup fresh sprouted legumes (my fave to grow at home are mung bean or green peas)
• (1/2) cup dried cranberries
• (1/3) cup toasted whole pecans, crumbled
• (1/2) cup Apple Dijon Dressing
• Freshly ground pepper to taste

Apple Dijon Dressing:

• (1/4) cup apple juice (or water will do in a pinch)
• (1/2) cup apple cider vinegar
• (1/2) cup good olive oil
• (3) tbsp smooth Dijon mustard
• (3) tbsp honey or plant-based sweetener
• (1/2) tsp good sea salt

First, make the dressing by combining all the ingredients in a blender (or large bowl if you are using a hand blender). Blend all until a silky texture is created, just about 20-30 seconds. Transfer to a clean container or jar.

To make the salad, start by toasting the pecans either in a 350 degree oven for 5-10 minutes or on the stove top in a dry pan for 5 minutes or so, being very careful not to burn them. Set the pecans aside.

To shred the brussels sprouts, make sure they are clean by running them quickly under cold water. With a sharp serrated knife, start with the top end of each sprout (they are cut individually) and slice the sprout in rounds as thinly as you can until you reach the thicker stem end. Use this method until all of the sprouts are shredded.

Next, add them to a large bowl and separate the rounds with your hands to free the pieces and create a slaw like mixture.

When ready to serve, combine all of the ingredients in the bowl except the pecans, and toss with the dressing, adding it to taste.

This is a nice light dressing which will pool somewhat on the bottom of the bowl once the salad is served. Don’t waste this! I suggest a few baked or steamed whole sweet potatoes to serve alongside this to soak up this delicious dressing 🙂

When ready to serve, crumble the toasted pecans over top of the salad or onto individual portions and serve right away.

Freedom lies in being bold.

~ Robert Frost

Your time is limited, so don’t waste it living someone else’s life.

~ Steve Jobs

This salad tastes incredible the next day too and is wonderful served on top of cooked grains and/or other steamed vegetables.

In my next post I’ll take you through the home sprouting process step by step – sprouting legumes is really one of those easy and cheap things that brings amazing results to anyone looking for simple raw nutrition for literally pennies!

These gorgeous mung beans provide at least a few days worth of enzymes, protein, and vitality and they only took 2 days to grow right here in my sink 🙂

If you are ashamed to stand by your colors, you had better seek another flag.

~ Author Unknown

So folks, I hope you are having a fabulous October so far – it is hard to believe we are almost half way!

I am looking forward to the upcoming Vegan Potluck hosted by Annie and Somer, as well as continuing to take in all the delicious recipes coming through Vegan MoFo (October is the Vegan Month of Food)…and a special thanks to Kristy at Keepin’ it Kind for her gorgeous version of this chickpea flatbread!

I am also excited to get my car fixed up. Turns out there IS an up side to everything, it just depends in which light you look at it. So whether life is actually roses all the time or not, those colored glasses we always hear so much about?

I’m keeping mine close. It’s the only way.

• Have you tried brussels sprouts raw before?

If not, this is so worth a try!

It has been immediately added to our regular rotation, and even got a huge thumbs up from both the teenager and the husband. Now, that’s a win worth celebrating!

Wishing you all a safe and happy week!

Yours in Less,

Recipe: Easy Crusty Home Baked Bread (Baked Beans on Toast – Part Two)

Bountiful. Beautiful. Home Baked Bread.

If thou tastest a crust of bread, thou tastest all the stars and all the heavens.

~ Robert Browning

Baking beautiful bread?

Bread. Beauty. Bounty (alliteration today is brought to you by Cara). Today is the day!

I’ve been excited about this one for weeks, that is ever since I discovered it (I haven’t stopped baking beautiful bread since that day).

This was a recipe I randomly & luckily stumbled upon, and I am not sure through which medium it actually came to me (I am thinking Pinterest) – however, it must be noted it was this amazing blog post that got me going.

Insert major gratitude here.

Over the years, I’ve certainly tried all manner of bread recipes. Yeast and flour and I have never really gotten each other, and it could be that the precise nature of all things baking just does not come naturally for me.

I am happy to say that I’ve finally found the one recipe that has made me a bread baker. The day has come, and now, if you want it, it is yours for the taking too!

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.

~ James Beard

Not only must we be good, but we must be good for something.

~ Henry David Thoreau

It is true that not all good folks enjoy bread freely these days. With the rise in sensitivities to gluten, more and more people every day are avoiding the stuff.

Wheat being one of the oldest crops known to man-kind, it always seems crazy to me that evolution would take us down this road. Especially considering wheat’s status as the ‘staff of life’ and the fact it is an age-old source of sustenance that has been relied upon since the dawn of human existence.

Wheat berries are cheap, they can be grown all over the world, and in their whole form are full of sound vitamins, minerals, and other healthy nutritious properties.

Used in their most natural form, whole wheat berries can be made into all manner of salads, added to stews, or famously sprouted for making raw breads or used to make rejuvelac and to grow wheatgrass.

However, when wheat berries are milled, bleached, bagged, and left in giant storehouses to spoil & turn rancid, it’s no wonder that our bodies are struggling to recognize wheat for the simple, life-giving grain that it is.

Change your thoughts and you can change the world.

~ Norman Vincent Peale

So if you are sensitive to wheat & gluten, but can still eat it from time to time, do source out organic freshly milled flour if possible. You might just notice a difference in how you feel after eating it (or you might not).

Whole wheat, all-purpose, or white, the most important thing to know is that it is fresh.

Just like roasted coffee should be ground right before use, or nuts & oils can go rancid if left for long periods of time at the wrong temperature, all milled flours are susceptible to the same conditions, so use it fresh.

Like all of your food (if you can).

There are people in the world so hungry, that God cannot appear to them except in the form of bread.

  ~ Mahatma Gandhi

The Less:

Less store-bought, packaged bread products means less cost, waste, and potential preservatives. Less reliance on commercial food supply lines means more control of your health, your home & your pocketbook. Less complicated recipes to produce authentic foods means more likelihood you’ll do it, because everyone deserves to be a baker (if desired).

The More:

More fresh-baked bread from freshly milled flour means (hopefully) fewer reasons for healthy bodies to reject it. More novice friendly methods means more confidence you can do it, so you can turn pro starting right now. More homemade comfort food on the table means more enjoyment all around, and isn’t that what we are all seeking after all?

Easy Crusty Home Baked Bread:

• (3) cups all-purpose flour
• (1/2) tsp active dry yeast
• (1 3/4) tsp salt
• (1.5 – 1.75 cups) cold water from the tap
• Whatever additions your heart desires: fresh or dried herbs like rosemary, grated cheddar cheese, dried fruits, nuts & seeds, the ideas are endless!
• One oven proof casserole with lid, preferably ceramic or cast iron (though I read you can use any oven proof dish and cover it with foil, I have an Emile Henry clay casserole I got for my wedding years ago)

In a large mixing bowl, whisk together all the ingredients except for the water. Next, add the water (in bits or all at once) and mix thoroughly with a wooden spoon or tough plastic spatula.

Once mixed, the dough should be sticky, like the picture shown below.

Feel free to play with the amounts of water used as I have used anywhere from 1.5 cups (the original recipe amount) to almost 2 cups. A good friend of mine uses a bread recipe very similar to this and suggested to add more water particularly if I play with other flours – ie. a mix of white & whole wheat.

Once the dough is well mixed, cover the bowl with plastic wrap and leave to proof on the kitchen counter for anywhere from 12 – 20 hours.

Seriously, this is (just one) of the beautiful things about this recipe.

You can start the dough at anytime and get to the baking when it works for you. I have baked after 12 hours proofing and I have baked after 22 hours proofing. All delicious, all the time.

Proofed Dough, ready to bake.

When you are ready to bake (and have a free hour and a half), turn on the oven and heat it to 450 degrees. Once the temperature is reached, put your oven proof dish in the oven and heat it for 30 minutes.

Just before the heating time for the dish is ready, flour a work surface with a very generous handful of flour. With your hands, pull the proofed dough out of the bowl and set it atop the floured surface.

Shape the dough into a roundish loaf and evenly coat it with the flour. Don’t worry about any inconsistencies with the shape of the dough – it will all sort itself out in the baking process.

This is a no knead recipe. Yes, that is right, no kneading!

So. Very. Awesome.

Remove the hot pot -careful it will be HOT! – and place the dough carefully into the dish. No oil or anything required.

Place the lid on top (or foil if this is your method – use good oven mits!) and place the dish into the hot oven still set to 450 degrees.

Bake for 30-35 minutes, keeping the oven hot by not peeking (I love having a hot and heavy lid that prevents me from peeking).

I have done both times and prefer the 35 minute time, the crust gets (just a little) crustier that way, but feel free to play with a time that works for you.

After 30-35 minutes, carefully remove the dish from the oven, and voila! Hot, beautiful, glorious bread. Remove onto a wire cooling rack and allow to cool before slicing.

For best keeping, do not store in a plastic bag until the loaf has cooled completely as this will diminish the crust on the loaf. A paper bag or on the counter is great right after it is made.

Though if you make this in time for a family meal I can almost guarantee leftovers will not be an issue.

Serve with soup, salad, curry, pasta, or make into crusty bread sandwiches with tofu steaks, cheese, lettuce, and ripe red tomatoes.

My personal favorite? Fresh out of the oven with butter. A bowl of hearty warm beans. And not a whole lot more (or less) 🙂

The history of the world is the record of a man in quest for his daily bread and butter.

~ Hendrick Willem Van Loon

Whatever makes up your daily bread, doing so with reverence and appreciation of all things past can give us a better understanding of how it is we got where we are today. Things don’t always get better with time (but thankfully many things do).

In our modern world full of processed, packaged, ‘middle grocery aisle’ foods, fresh foods from fresh ingredients are still best. It’s been that way for thousands of years. Funny how some things never change.

Fresh is still best.

Unless someone like you cares a whole awful lot, nothing is going to get better. It’s not.

~ Dr. Seuss

If you can’t feed a hundred people, then feed just one.

~ Mother Teresa

This recipe is cheap, easy, and simple in a world with so many options when it comes to tackling what (can be) one of the hardest foods to master in the kitchen.

Suitable for kitchen novices and experienced cooks alike, I’ve got full faith that anyone can be just hours away from blatant, breathtaking, bread-baking brilliance!

• Are you a bread baker?
• What is your favorite bread recipe?

We’re coming off a gorgeous holiday weekend here in beautiful Whistler (thanks to all for the truly fabulous company) – here’s to wishing all of my Canadian readers a very Happy Thanksgiving!

Next up, I’ve got the best brussels sprout salad you’ve ever had.

So stay tuned. It will be worth it, that I can promise you.

Yours in Less,

Recipe: Homemade Baked Beans On Toast – Part One

The ultimate in affordable (vegetarian) comfort food.

Play is the highest form of research.

~ Albert Einstein

Do you ever just need a little comfort food?

I think it is safe to say we all need a little comfort in the form of our favorite foods here and there. Growing up, one of my most favorite snack foods was just this – comforting – not to mention dirt cheap and easy to make.

After all, what is easier than opening up a can of beans and heating them up? Toss a few pieces of bread in the toaster and slather on the butter….just thinking of it brings me right back to 4th grade heaven.

My 30 something year old self now knows that while the old canned standbys are still good in a pinch, there is nothing better than a warm bowl of home cooked beans and a fresh piece of bread hot out of the oven. Especially when they are this cheap, and this easy.

All you need is (just a little) love. And (just a little) time.

The future belongs to those who believe in the beauty of their dreams.

~ Eleanor Roosevelt

Having just celebrated another birthday, I find myself of late quite keenly aware of the fleeting nature of our lives.

As I think back to my days as young child I can tell you my defining moments just as easily as I can tell you what my favorite things to eat were. Most often, and particularly at the beginning of each new school year, I think back to me and my siblings, convening after a long day at school to watch TV and eat food we could make on our own.

Hot beans in a bowl. With toast. Childhood comfort food. Three’s Company. Let’s do it!

Men do not quit playing because they grow old; they grow old because they quit playing.

~ Oliver Wendell Holmes Jr.

The Less:

Less canned food in your pantry means more room for cheaper dry goods to nourish you. Less waste and added preservatives means cleaner eating and a lighter conscience. Less sugar heavy baked beans means more naturally sweetened heartiness, and a whole lot more nourishment too.

The More:

More high fiber protein foods means easier work of digestion. More hearty, filling comfort means more warmth and goodness in your day. More cheap easy recipes means more ways to spread your money farther, because good health doesn’t have to come at a high cost.

Homemade Baked Beans:

• (2) cups dry white Navy beans, soaked in cold water
• (1/3- 1/2 cup) good olive oil
• (2) medium – large yellow onions, chopped
• (2) tsp salt
• (1) small can tomato paste (about 1/2 cup)
• (3) tbsp honey, brown sugar, or other plant-based sweetener
• (8) cups cold water for cooking
• Lots of love of and plenty of time

Start by soaking your beans in plenty of cold of water for anywhere from 8 – 20 hours (8 is about the minimum to soak thoroughly and don’t worry if you ill time the soaking – they can sit there for a while). When ready to cook, drain the beans and rinse in the colander under more fresh cold water.

Next, heat the oil in a large soup pot and add the chopped onion and salt. Cook the onion for about 10 minutes on medium-high heat, being careful not to burn them. Stir here and there, after 10 minutes the onions should be soft and translucent.

Next, add the tomato paste, beans, and 4 cups of cold cooking water. Stir well to dissolve the paste and bring to a boil over high heat with the lid on. Once the boil is reached, stir again and reduce the heat to medium, to keep the simmer at a jolly roll (not boiling but cooking nicely).

Now, kick up your feet, and get settled in. Read a book , or finish that knitting project you started. Maybe write some notes to your family to tell them you love them. Or not. But do enjoy this nice time at home.

Cook the beans withe the lid ajar for 1.5 hours, stirring here and there and adding the remaining 4 cups of water in increments as the sauce reduces. After the first hour, add whatever water is left, and the honey or sweetener, and cook for 30 minutes until the mixture is deliciously saucy.

From here, you can let the beans hang out until you are ready to bake them (you can even sneak in a bowl to eat at this point).

To bake, transfer the beans to a casserole and bake, covered either with the casserole lid or with foil. Bake at 350 degrees for 2 hours. Remove from the oven and serve hot with fresh bread or toast.

These beans will keep extremely well, and should be good to eat up to a week after they are made. A little goes a long way here as these guys are hearty and filling, so pile them into a container for those moments during the week when you need a little comfort.

Paired up with the bread recipe lined up for the next post, you’ll wonder if there could possibly be anything simpler or more nostalgic (especially if you grew up in my family).

You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.

~ Julia Child

I was pleased to see that 25 years later, kids still love this food as a filler up after soccer practice or after a long tough day as a teenager (because let’s face it, that is exhausting work for those of you who may recall).

Go confidently in the direction of your dreams. Live the life you imagined.

~ Henry David Thoreau

Next I’ll share with you the bread recipe that has literally changed my life since I discovered it. Turns out, it’s never too late to be a baker, even if you’ve never even made bread before! Stay tuned, I am really excited about this one!

Here’s to a super fab October…wishing you all the very best as always!

• Did you have a favorite childhood comfort food?
• Got an updated version to share with us?

Let us know! Looking forward to hearing from you all as always, and for all my vegan-minded blog friends taking part in Vegan MoFo, wishing you all the best for a month of blogging inspiration, and those of you interested, check out the link here!

Yours in Less,

On Gratitude, Gratefulness & Always Giving Thanks

Gratitude. What does it mean to you?

We can only be said to be alive in those moments when our hearts are conscious of our treasures.

~ Thornton Wilder

It’s that time of year again!

The time here in the cooling (and beautiful) Northwest when we start thinking about cozy sweaters, warm scarves, pulling on our favorite boots, and about Thanksgiving.

This is the time of year when every corner grocery store stocks tiny mini pumpkins and you can’t take a step without hearing a leaf (or seven) crumble under your well-meaning fuzzy-socked feet.

Happy October everyone!

The deepest craving of human nature is the need to be appreciated.

~ William James

This week I am particularly thankful for big progress here at what I like to lovingly call world IPOM headquarters (tee hee).

Not So Fast is making progress at a healthy and (mostly) manageable pace. I owe big gratitude to all who are taking part in this creative and amazing labor of love. Your energy and support are the only reason NSF is anything more than just a random passing idea.

I’ve got a giant heart here and it’s all full because of all of you. Yes, you (that is pointed squarely at you too IPOM readers).

Risks must be taken because the greatest hazard in life is to risk nothing.

~ Leo Buscaglia

Not So Fast is hard at work planning a full school year of cooking classes for kids and families living in our fair city’s poorest neighborhood.

We want to not only share simple food with those who are keen to join us, but we hope to (maybe) offer (just a little) hope, confidence & much needed access to eating well into lives that are (likely) much more limited than our own.

A quick visit to our local farmers market drives our mission home for me with motivating intensity each and every time I go.

He is a wise man who does not grieve for the things which he has not, but rejoices for those which he has.

~ Epictetus

This time of year showcases producers of all types offering up the very height of glory in the fruits of their (hard) labor.

I get goosebumps just thinking of perusing & buying fresh corn, squash, kale, sweet cherry tomatoes, heirloom variety apples, and the last of the summer fruits and berries of all kinds.

It is nothing short of pure vegetable heaven this time of year, and every bit a true food lover’s paradise, no matter what your dietary preferences. You’d have to be inhuman not to get inspired this time of year after a visit to the market.

That is, unless you can’t afford it.

I wrote a few posts back about my visit to the market where I (oh heavens me) happened to find myself with only a meager sum of cash to get me through my visit. That visit where I had to control my desires and my will.

Imagine (just for a second) that you had to do that every day?

Not because (like me) you just weren’t organized, but because you simply didn’t have the dough. I ask this question not to instill guilt, or a sense of anything other than awareness.

Awareness that no matter what your means, there is always someone who has less than you, and always someone who has more.

Those blessings are sweetest that are won with prayer and worn with thanks.

~ Thomas Goodwin

As we prepare here in Canada to celebrate our national celebration of Thanksgiving (we are 3 weeks ahead of our American friends), many of us might be busy planning menus, inviting guests, or maybe just looking forward to our next three-day weekend.

My wish for this coming weekend, and for all the weekends to follow is simple:

My wish is that each day that comes next might be just as good as the day before, and that no matter what life throws at me, I always remember the important things. Like having a healthy loving family, a cozy roof over my head, and two strong legs to walk my sorry a** to the store when I’ve run out of milk (again).

Rest and be thankful.

~ William Wadsworth

I’d love to know what you might be thankful for not just this season, but all year long. I’ve a feeling our needs are not that different from one another, really.

Food, shelter, love.Good people. Good food. A good laugh here and there.

Not too much for ask for I reckon, especially when there is just so much to go around.

I am so happy to have you all here at IPOM to continue to celebrate simple healthy food and the idea of living with (just a little) less.

Many blessings to you, your loved ones, and the communities you live in.

Because the truth is as we move forward in our collective lives is just this: we are all in this together.

I’d love to hear what you might be pondering in preparation for this coming holiday weekend (and for those of you who are looking that far ahead in the US). No matter where you are, thanks for joining us!

I’ve got some recipes coming up that I hope you’ll love 🙂

• What are you planning for Thanksgiving?
• How do you give thanks?

Yours in Less (as always),

Recipe: Super Powered Super Protein Quinoa Salad

Imagine a world where we always felt super strong!

He who stands for nothing will fall for anything.

  ~ Alexander Hamilton

Anyone up for a super powered, super nutritious, and super delicious recipe to help us stay strong?

There are few foods that fit the bill quite like quinoa does, as this amazing super food boasts some truly impressive nutritional qualities.

Quinoa is often referred to as a grain, but from everything I’ve read, is actually the seed of a plant. This could explain it’s super packed punch of pure complete protein, and it’s super light texture and taste.

And of course, if you are one of those folks who has yet to try it, you are most surely in for a treat as I’ve yet to meet a vegetarian, vegan, meat eater, or otherwise that doesn’t appreciate it.

It just makes you feel that good.

It is easier to build strong children than to repair broken men.

  ~ Frederick Douglass

When it comes to quinoa, it really is all that and more.

Just ask the Bolivians, who have been eating it (where it originates) for centuries.

With the sudden rise in popularity of quinoa in North America and across the globe, it has been written (this New York Times article from last year is a great read) that the effects of this new demand for this amazing food have had some very interesting ripple effects on the diet of some of the people of its homeland.

It is for this reason I try to take (just a little) extra care not to burn quinoa when I cook it, and not to leave any languishing in the pot at the end of cooking (if at all possible). Of course, in a perfect world, we would do this with anything we cook or bring into the house, as food waste of all forms is really never a good thing, and especially when it’s this precious (because it really is).

And have I mentioned delicious? No need to worry about those leftovers going to waste, especially with delicious combinations like this.

So without further ado, here is a wonderful way to enjoy this amazing food, packed full of energy and added super power from sweet corn, whole roasted almonds, veggies, and your unadulterated love & affection.

With the new day comes new strength and new thoughts.

~ Eleanor Roosevelt

The Less:

Less gluten based sustenance can mean lighter fare to keep you going. Less weight in your tummy means lighter movements throughout the day. Less prepared foods and packaged salads means more hand-made love in your house, so no matter where you eat this, you’re home.

The More:

More plant-based, clean protein means more pure energy to burn through the day. More high fiber, high frequency flavors means you’ll never waste a single bite. More color, love & homemade goodness means you’ll never skip a beat, with super powered super foods to get you primed for whatever comes your way.

Super-Powered Super-Protein Quinoa Salad:

• (1) cup dry quinoa
• (1 – 3/4) cups cold water

Veggies & Nuts:

• (3/4- 1) cup whole almonds
• (3/4) cup sun-dried tomatoes, chopped into one inch pieces
• (2) cobs fresh corn on the cob, peeled and broken in half
• (1) yellow, orange, or red bell pepper, chopped
• (2) tbsp chopped fresh cilantro, chopped (or parsley)

Dressing:

• (1) tsp salt
• (2) tbsp apple cider vinegar
• (3) tbsp olive oil
• (1) tbsp cumin seeds
• (1) additional tbsp olive oil for frying cumin seeds

Start by putting up your quinoa to cook. Combine the quinoa and water in a saucepan with a lid and bring to a boil. Once boiling, turn the heat to low (without removing the lid) and cook, covered for 25 minutes. Once cooked, remove the lid and fluff the quinoa with a fork. After a few minutes, place it in a mixing bowl to cool. Make sure to give it a good stir with a fork – this will continue to fluff it up and will also help to release the cooking steam.

While the quinoa cooks, heat the oven to 350 degrees.

Place the whole almonds onto a cookie sheet and place in the oven (yes, even while it is heating up!) and allow the almonds to roast until turning a deep brown and smelling fragrant (about 10 minutes). Once roasted, remove the almonds from the oven and let cool.

Next, put up a pot of water to boil and add the two peeled cobs of fresh corn.

Cook, covered on a medium boil, until the corn is tender, about 6-8 minutes. Drain the corn when ready and place in a bowl of ice water to allow to cool while you prepare the rest of the vegetables.

Chop the colored bell pepper, sun-dried tomatoes, and cilantro and set aside. In a large mixing bowl, combine the oil, vinegar & salt and set aside.

By this time, you should have a pot of quinoa either cooked, almost cooked or cooled, corn cooling, and almonds cooling.

Now time to fry (or dry toast if desired) your delicious cumin seeds.

If you like, you can also sub in dried powdered cumin in this recipe, using a teaspoon to start and adding as you wish to taste. I’ve become so fond of whole cumin seeds of late that I simply couldn’t resist throwing them into the mix here..you won’t regret this extra step!

To fry whole cumin seeds, heat the olive oil for frying (1 tbsp or less) in a frying pan on medium high heat. Once the oil is ready (about 1 minute), add the cumin seeds and cook, stirring, on medium high for one minute or until the seeds are fragrant and darkening a little (if they start to smoke and turn black they are burning).

Remove the seeds and their cooking oil into the mixing bowl with the oil/vinegar/salt mix and allow to cool.

Next up is the corn. In this house, it is common to cook up several cobs of corn to have in the fridge cooked and ready to go. When removed from the cob, fresh local corn is simply delicious added to all manner of salads and veggie dishes.

Once you have cooked the corn halves and allowed them to cool, simply hold the half cob of corn up on the stub end with one hand and cut the kernels off with a sharp knife with your other hand.

The sweet corn that falls off the cob is nothing short of heavenly, and once you get the hang of this, you’ll wonder how you ever got by without this.

Once the quinoa is cool enough to touch, add it to the mixing bowl with the oil & vinegar & spices. Stir to combine and add the corn, vegetables, cilantro and whole roasted almonds.

Stir everything until well mixed and beautiful. Taste to correct salt and add pepper if desired.

Serve this beautiful mixture still a little warm, cool, or cold from the fridge for lunch or dinner, with or without added feta cheese  (it really doesn’t need it here).

This can also be served a top a bed of dressed greens and cold steamed vegetables like I had several times this week.

Perfection right to the last bite.

We acquire the strength we have overcome.

  ~ Ralph Waldo Emerson

The beauty of this food is that it never feels heavy. If the goal is satisfaction, it is well within reach here.

If your goals are even higher, you can bet that when the fuel is this powerful, there’s just no limit to what you can do.

Mastering others is strength. Mastering oneself makes you fearless.

~ Lao Tzu

Strength is not something you have, it’s something you find.

~ Emma Smith

So whatever your dragon is today, face it knowing you are already armed with all you could ever need. Personal strength really does come from so many places, and good food is a great place to start.

• What is your favorite super food?
• Got a super power or source of strength to share with us?

I know you gifted & passionate folk must have more than a few tricks up your sleeves!

With so much raw talent amongst you all, there really couldn’t be any other way…and I for one would love to hear all about it!

Yours in Less,