This recipe was born of a craving. I was craving a cold, tart, lemony treat. I wanted something like a lemon bar, but creamier, cheese-cakier. I didn't want to use eggs (lemon bars are loaded with them) and I didn't want to spend my whole pay-check on cashews for a nut-based "cheeze" cake. Also, honestly, I didn't want all of the calories that come along with nut-based desserts. Oh yeah, and I didn't want to heat up my kitchen. The solution? Silken tofu. Now before you poo-poo this idea, consider that silken tofu is cold, creamy, nearly flavourless, and cheap. Even the non-GMO stuff is cheap, and you HAVE TO get that if you're going for soy. It's also high in protein, calcium and iron. If you have a soy allergy/aversion, I apologize that this one is not for you. Aside from a minor (major) soy-milk-in-my-coffee addiction, I don't use a lot of it either. If you're alright with soy, however, today is your lucky freakin' day. This dessert is wonderfully sweet and satisfying, and while I wouldn't go so far as to call it a health food, it's pretty stinkin' nutritious. I made it for four groups of people in a two-week period and received more praise than a baptist church on Sunday.
Wednesday, June 26, 2013
Wednesday, June 5, 2013
If you don't have an excellent vegan burger in your repertoire yet, give this puppy a shot. I had long held the erroneous belief that a structurally sound burger couldn't be made without the magical binding properties of eggs. How happy I am to have been wrong! (Just this once) These burgers are the bomb. Flavourful, hearty, packed with protein and fiber, you'll never want to eat a Boca Burger again.
This recipe comes from Scott Jurek's wonderful book, Eat and Run. If you haven't heard of him yet, Scott Jurek is an ultramarathon runner who is 100% powered by plants. He rocks my face off. The man is a vegan who runs races of 100 miles and more, through deserts, through mountains, over multiple days. He's an animal, who chooses not eat animals This book is an account of his life, interspersed with lots of great recipes. For me, he's an inspiration and a welcome role-model in a crazy world. I can't recommend his book highly enough.
Monday, June 3, 2013
Well everyone, the sugar-free week challenge is over. I don't know about you, but I learned that cutting out the usual sugary junk from my diet isn't actually that hard. I did just fine not having tons of Dyno Bars, chocolate bars, or after-dinner ice-cream. I cut out pasta, which I hadn't originally intended to do. I even survived the week without peanut-butter brownies from Le Cagibi. (If you're in Montreal and you don't know what I'm talking about, go to there and get them in you ASAP.)
What I also learned is that I have a hard time not substituting. The first two days I went nuts on potato and corn chips, something I rarely do, and the third and fourth day I may have taken a nap in a pile of stevia-sweetened brown rice pudding. I caved and ate bagels and baguette on day 6, observing that my love of bread bears close resemblance to a crack smoker's love of the rock, as I pillaged the cupboards eating any and all sad bread remnants in my path. A bread addict in her flour bin is an unlovely creature.
Saturday, June 1, 2013
Hello people! As we near the end of our Sugar-Free Week, I'd like to take the opportunity to share with you my current favourite cold, creamy, sweet treat. It's as simple as lemon juice, stevia, silken tofu and chia.
If you're new to using silken tofu, I recommend going for Mori-Nu tofu, commonly touted as the go-to dessert tofu for its absence of aftertaste. It's the stuff in the little rectangular box at the grocery store that may or may not be refrigerated. It's widely available, fairly cheap and non-GMO. Go for the Firm variety, Lite Firm if you want a lower fat version.