Practically Raw Desserts

June 17th, 2013 · Lisa · book review, Review · Comments

Dear universe,

Thank you for sun-kissed afternoons, spring’s first bounty of berries, fresh sprigs of mint and smart, smart friends.

Since returning from Vida Vegan Con, I’ve been living in awe of the incredible impact my friends have had on my world. People I adore have introduced me (and millions more) to banana soft-serve, overnight oats, and green smoothies. In these small ways, they have transformed the way I eat, which has changed the way I feel and in turn the way I interact with the world around me.

One of those people, who has been cultivating the future of our food landscape is Amber Shea Crawley. I’m sure many of you have read her blog for years, followed her journey at the 105 Academy (now the Matthew Kenney Academy) and enjoyed many memorable meals with her recipes.

Recently she found a way to garner even more of my adoration. Practically Raw Desserts, her second book, is packed full of all my favourite treats to play with in the kitchen: creative, simple, and delicious desserts. Her recipes are flexible and fun – and the results are true celebrations of the brilliant flavours of real food.

With ten chapters, Practically Raw Desserts has something to please everyone’s palate. I enjoyed the range of recipes from classic chocolate truffles to devil’s food cupcakes or marzipan buckeye bars. The directions provide lots of options to accommodate most kitchens (so no dehydrator required!!!). Although, like most raw recipes my blender and food processor saw a lot of action as I created the confections Amber inspired.

After a quick flip through the pages I knew I wanted to make a tart. Fruit tarts are always stunning and such crowd pleasers. Amber’s Strawberries & Creme Tart promised the perfection of pairing berries and coconut cream. I used blackberries and raspberries as strawberries still need a few weeks of ripening in my area, even with the switch it was swoon-worthy.
Next, I thought I’d try Amber’s famous Five-Minute Blondies which were terrific. They are sweet but so packed full of healthy fat and protein that I found myself enjoying a square as an afternoon snack or as a balancing bite with my morning coffee.
Then things got a little more decadent with the Marzipan Buckeye Bars. Think: almond butter, coconut sugar and chocolate. So…so…so…good.
Finally, I made a beautiful batch of Classic Cacao Truffles. There is no denying the incredible creaminess that cashew butter imparts to a delicious, rich ganache. These would be fantastic to wrap up to share with your favourite friends, or perhaps to use to make some new ones.

Now can you see why I’m so grateful for my smart, talented, friends? They make life so deliciously fun.

Simple Salad Rolls and Rice Paper Samosas

June 10th, 2013 · Lisa · gluten-free, Recipes, Savory · Comments

I know four little souls who came into the world this week. Two little boys (including my nephew, Dexter) and two little girls.

I love visiting new parents, it often feels like I’ve dropped in on the morning after a huge party. Everyone is wandering around, in pyjama bottoms – a little dazed – but happy, and usually in search of food.

In those moments, I’m always happy to cradle a little one while their parents take a shower, a nap or just change their outfit with two free hands. In the first few days it is the simple pleasures of normalcy that count.

To all the aunts, uncles, friends and family members of new parents, some words of advice:
1. Arrive with food. Never expect to be fed.
2. Do the dishes, even if you didn’t touch a utensil.
3. Tell them to call you if they need anything, but don’t wait to be asked. Consider what you would need if you had the flu, were tackling your most important work assignment, on three hours sleep, while entertaining your in-laws over Thanksgiving and take appropriate action .

I’m excellent at cleaning out fridges and pantries. I can rock a baby for hours. But…new parents usual ask me to make food. Something healthful, quick and easy.

And…I make sure it can be eaten one-handed.

Hearty muffins and cookies are a great option for nursing Mom’s in need of quick calories. But to keep everyone feeling their best, I also like to find easy ways to load them up with vegetables.

That brought me to the salad roll solution

Salad rolls are one of my favourite snacks. You can play with the filling to match your mood or the season by adding in fresh fruits, beans, nuts, herbs, sprouts, or spreads. You can dress them up for a dinner party or keep them simple for a quick snack. This version, is just my basic-, everyday-, eat-your-veggies-, kind of roll.

I usually whip up a quick peanut sauce (and I swear I wrote down the measurements this time but they must have been cleaned up in my desire to leave the house spic and span). I owe you. In the meantime, the combination is always a mixture of peanut or almond butter, braggs or tamari, fresh ginger, sesame oil, lime juice and siracha or cayenne. I thin it out with hot water until it is perfectly thick for one-handed dipping. That’s it. Two seconds flat.

Simple Salad Rolls

Ingredients

1 small altualfo mango
1/2 medium red pepper
1 medium carrot
1/2 medium cucumber (English variety preferred)
2 oz smoked tofu
2 TBSP basil
2 TBSP cilantro
1 TBSP mint
(optional) 1 TBSP black sesame seeds for garnish
6 rice paper wrappers

Instructions

Slice the mango, red pepper, carrot, cucumber and tofu into small matchsticks. Set aside.
Tear or roughly chop the fresh herbs. Set aside.
Fill a wide bowl or pie plate with warm water. Place one rice paper sheet into the water and leave until soft and pliable (approximately 10 seconds).
Place the prepared rice paper on a cutting board or large plate. Fill the centre of the paper (just like making a burrito) with 1/6 of the ingredients (no need to be perfect...just try to make it somewhat even). Sprinkle with sesame seeds.
Wrap each of the sides and then the bottom edge of the rice paper over the filling. Then roll away from you to seal up with the salad roll.
Repeat to fill six rolls.

http://veganculinarycrusade.com/2013/06/simple-salad-rolls-and-rice-paper-samosas/

Since I was on such a rice paper roll….

I also tried my hand at Sarah B ‘s (inspired by Kittee) gluten-free samosas. I was amazed by how crispy the rice paper wrappers became when baked. Such a sensational solution to the time-consuming pastry version. Plus, one-hand eating friendly.

Even if you’re not a new parent, salad rolls and samosas are a great portable option for getting the good-stuff on the go.

Speaking of young souls, happy birthday to the one and only Amey. She turns 40 today and remains one of the most enthusiastic, energetic, beautiful beings I know.

Vida Vegan Con 2013

June 3rd, 2013 · Lisa · Uncategorized · Comments

Hey everyone!

I know it has been a little bit quiet over the past few weeks but I just got back from Vida Vegan Con – the vegan blogger conference extraveganza – and I’m absolutely bursting with ideas and inspiration. I promise this site will be reaping the benefit with a flood of recipes, reviews and more over the next few months. But first…I should tell you a little about the fest that has me all fueled up for a summer of creating.

If you’re on twitter, instagram, facebook or feedly, you probably noticed an abundance of activity last week all with the hashtags: #vvc2013 #vidavegancon #vidaveganconhq. Pretty much my entire social media world was in Portland.

Before I got on the plane to Portland, I made a list. I knew this trip would be a whirlwind of excitement and joy – so a list was the only way to prioritize the pleasure.

My VVC “to do” list (sorry, only iPhone photos this time):

1. Get Hugs ✔
Honestly, the number one reason I went to Vida Vegan Con was for the hugs, the smiles and the sense of connection. The internet has become and amazing resource for conscious, compassionate people to connect – but there is nothing like being in a room filled with like-minded people (a chat room does not count). At the first VVC I met so many of the incredible people who had inspired me online for years. Those friendships are so dear to me that the chance to be with JL, Gena, Jill, Fran, Julie, Isa, Terry, Kittee, Lauren, Amey (and so many more!) all in once place could not be passed up. Plus, this year I met so many new friends (huge bonus hugs)!!!

2. Try new things ✔
Portland is a pretty extraordinary place. You can find kombucha floats, vegan mac’n cheese burgers, and soy curls galore.
Although I had some favourite spots to return to (Prasad…our love is deep), I wanted to check out more of what else Portland had to offer.

I discovered Canteen – and their Bangkok Bowl – kimchi, rice, beans, broccoli and curry peanut sauce (after walking for an hour in the rain it was heaven!)

Vita Cafe – $5 Cocktail Wednesday! We also had kale salad but really, what a way to start a vacation. I had the sangria and Nicole order a Caesar.

White Owl Social Club – Build your own s’mores. One of the most memorable moments of my week was sitting around the table with some of my favourite people roasting vegan marshmallows.

Portobello - Beet tartare, champagne, ravioli with morels and peas, chimichurri cauliflower of awesome. One night, four of us (Hannah, Ange, Nicole and I) slipped off to a special meal at one of Portland’s most spectacular spots. I will relive it in my mind for a very long time.

3. Find inspiration ✔

There was something about the energy at VVC that allowed me to let go of all the usual deadlines of my day job and the daily to-dos that can crowd out creativity. Nicole (my favourite travelling companion) and I brainstormed projects on the flight, during the hours of walking around the city and over lattes and a cinnamon bun at Sweetpea bakery. I loved hearing what other bloggers, authors and activists were working on. So many ideas…

4. Share ideas ✔

I was honoured to be one of the speakers at VVC this year. I was on a panel about writing cookbook reviews and one on international activism. I enjoyed putting my presentations together and getting to share the time with John, Hannah, Ryan and Leigh-Chantelle (all fantastic, fun people). As much as I liked being a part of the formal program, even more exciting were the collaborations that sparked over meals, in the stairwells and in bed with friends. You just never know where those conversation will end up. There is such a wealth of talent and passion in the vegan community, I’m excited to see the amazing, results of all these connections.

5. Say thank you ✔

I’ve been vegan for almost three decades – and wow, the community has changed over that period. I realize that now I often take for granted all the people who are tirelessly working to make my world a more compassionate place. VVC was an opportunity to say thank you to the leaders of this movement who are contributing to this global shift. It was wonderful to see all of the exhibitors at the event handing out their new vegan products, sift through the abundance of vegan swag and listen in awe to the speakers share their work.

But the biggest “thank you”s go to Michelle, Jess and Janessa who have worked tirelessly to create the magic of VVC.

6. Walk ✔

I spend way too much time sitting in front of a computer. Portland is such a pedestrian friendly town. I enjoyed hours upon of hours of just strolling. Sunshine would have been appreciated but even in the rain I was greatful for the chance to move everyday. Luckily I picked up a pair of waterproof shoes at Portland’s vegan shoe store – Pie.

7. Have fun✔

This past year has been a tough one for me. So, being in Portland with people I love was a really good opportunity to just let go and smile. And that I did. As you can tell, I didn’t bring my big camera. I left my laptop at home. I just went…and enjoyed.

8. Learn ✔

Okay, well, I also attended an amazing array of classes. I took copious notes during Gena‘s class on writing, Terry‘s class on recipe development and Susan‘s class on advanced photography. I still need to research all the resources Isa shared for iPhone photogaphy and Helen and Dawn mentioned during their social media workshop. I soaked it all up like a little sponge .

9. Get back to basics ✔

Sometimes it takes getting away from to gain perspective on what is important to you. Being in Portland I realized how passionate I am about the work I do, creating vegan recipes, writing and teaching.

It was fun being in the big crowd full of energy and excitement, but I also allowed myself lots of quiet time to reflect (and sip kombucha or enjoy a hotel-room fashioned parfait).

10. Remember why it matters

Although my entire suitcase of swag may seem like my best take-away from the event, it really was something much easier to carry: a sense of purpose. I left VVC feeling like I had a great deal more clarity about who I am.

As you might expect I was not the only attendee to blog about VVC. I have loved reading all the recaps, especially those by my friends:

Gena, Hannah, Angela, Dreena, Amey, Kittee and JL. They all actually took photos of people!!!

Wishing you all a day of sunshine, inspiration and a kombucha float.

Dreena’s Plant-Powered 15

April 29th, 2013 · Lisa · book review, Review · Comments

Friends are awesome.

Some friends are great at listening to your stories about that guy/girl, others are perfect partners for a long run, and a few make you wish you shared a big house – or at least a communal kitchen.

If I was to make a list of the people I wish shared my kitchen – Dreena Burton and Nicole Axworthy would be at the top. As I’ve certainly shared before, 1. They are fun. 2. They make incredible food with real ingredients. 3. Again…the food is incredible.

Dreena recently published an ebook called the Plant-Powered 15. It is a great collection of staple recipes to make it easy and delicious to eat well. Every recipe is oil-free and packed full of health promoting, plants. It didn’t take much prompting for me to dive right in and fill my fridge with more of Dreena’s amazing concoctions. She’s a genius – and has won my trust through her five previous books all treasured additions to my cookbook collection.

Each recipe in Plant-Powered 15 was beautiful photographed by Nicole. Her talent highlights the vibrant colours of Dreena’s recipes. Each one enticed me to add a few more items to my grocery list and get cooking.

I had been wanting to test out this ebook over the past couple of weeks and yesterday I finally decided to write a list and make some magic. Luckily I only needed a few extra ingredients and I made the four recipes below in a couple of hours. I’m so glad Dreena has a busy household because she creates recipes that easily fit into my frenetic (I’m trying to stay focused on the joy of abundance) lifestyle.

For lunch yesterday I baked up the Sneaky Chickpea Burgers. I was in the mood for a mountain of greens so I crumbled a patty over some baby kale and added a substantial drizzle of Dreena’s House Dressing.

The burgers have a fantastic, hearty texture. The house dressing is creamy, sweet and tangy. I ended up snacking on some carrots later on in the afternoon and couldn’t resist a little dipping bowl full of dressing. It was such a perfect pair.

Not to diminish Dreena’s prowess with savory recipe development but every time o think of that sweet lady…I think of treats. I made a quick batch of the her billowy Coconut Pillows. They have an amazing light texture and the coconut orange flavour combo is just fantastic.

But the recipe that called to me from the first time I scrolled through the Plant-Powered 15, was the Sticky Almond Blondies. This proves I am a very savvy consumer. The almond meal base makes for a dense, unctuous texture. The coconut sugar lends a caramel flavour. I am going to bring a batch of these work to once again demonstrate how delicious vegan, gluten-free fare can be. I just have to somehow convince myself to share.

The great thing about the Plant-Powered 15 is your copy is just a click away. Enjoy!

Snack Pack Vegan Cheesecake

April 22nd, 2013 · Lisa · gluten-free, raw, Recipes, Snacks, Sweet · Comments

I’m no longer afraid of the dark. I don’t worry about monsters living in my closet. And I haven’t checked under my bed for creepy creatures in decades.

But at 34, I can still be intimidated by the unknown.

I believe in the importance of change and adaptation. They bring on growth, development, evolution – all very, very important for a fulfilling existence. But there is something about not knowing where the bathroom is that can make you feel 5 years old all over again. (Can you tell I started a new job today?)

With that in mind, I decided to support my inner child this week. There is nothing like pulling out a snack pack, vegan cheesecake at your big grown up desk, while twirling in your ergonomic spinning chair. It makes everything right in the world.

These tiny blueberry cheesecake cups remind me of the ones they used to sell at a certain poultry-focused fast food chain when I was a kid. If you leave them in the fridge the cheesecake layer has a thick yogurt-like texture. Very creamy, yet easy to scoop out with a spoon. If you’d like a firmer texture just pop the cups in the freezer instead (defrosting for about 30 minutes before indulging).

Snack pack cheesecakes are so simple to make. I spent just a few minutes making the layers and filled cups to savour all week. Now going to work means: meeting new friends, learning new things – and afternoon cheesecake!

Yup…being a grown-up with a blender is awesome.

Snack Pack Vegan Cheesecake

Ingredients

1 cup frozen blueberries (defrosted)
1 tsp lemon zest
1 tsp + 1/4 cup maple syrup, divided
1 cup raw cashews (soaked 2-4 hours then drained)
1 TBSP lemon juice
1/2 cup water
1/4 cup coconut oil
2 pinches sea salt, divided
1 cup raw almonds
1/4 cup medjool dates, pitted

Instructions

In a bowl, stir together the blueberries, lemon zest and 1 tsp of maple syrup. Evenly divide between the 6-8 small mason jars.
In a blender combine the cashews, 1/4 cup of maple syrup, lemon juice, water, coconut oil and a pinch of salt. Blend until smooth.
Evenly distribute the creamy cashew layer on top of the blueberry layer in each jar. Put in the freezer to firm for at least 1 hour.
In a food processor combine the almonds, dates and a pinch of salt. Pulse until the mixture is well incorporated and holds together when pressed. Evenly distribute on top of the creamy cashew layer and press down firmly to create a crust.
Twist on the jar lids and store in the fridge or freezer until ready to snack.
Makes 6-8 tiny cheesecake treats.

http://veganculinarycrusade.com/2013/04/snack-pack-vegan-cheesecake/

Smoky, spicy tomato soup

April 15th, 2013 · Lisa · gluten-free, nut-free, Recipes, Savory · Comments

If you came by for lunch today, I would have put on the kettle and passed you a steaming bowl of tomato soup.

I’d tell you about my new job (the one that both excites and terrifies me). I’m sure you’d reassure me that challenge and change is what makes us grow and evolve. I’d sigh and smile and agree.

I’d remind you that the countdown is on for patio season and farmers markets. Just three weeks now until Brickworks is back outside! I’d show you the amazing smoked tomatoes I picked up there on Saturday and make you smell their deep, fire-infused aroma.

That’s the secret to this soup, I’d say. A little fire.

I’d ask you what you like to eat on a rainy day when the skies are dark and everything feels damp.

Then I’d pass the crackers to crumble in your bowl. We’d laugh and slurp and curl up on the couch. It would be a perfect spring afternoon -with you, me and soup.

Smoky, spicy tomato soup

Ingredients

2 tsp olive oil
1 tsp mustard seeds
1/2 large red onion, diced
1 clove garlic, minced
2 tsp curry powder
1 1/2 cup diced tomatoes (fire-roasted would be great if you can't find smoked sun dried tomatoes)
1 1/2 cup water
2 TBSP smoked sun dried tomatoes, chopped (of course, regular sun dried work as well)
2 TBSP nutritional yeast
1/4 cup chickpea flour
1/4 tsp sea salt
pinch black pepper

Instructions

In a medium pot over medium heat, add the oil and mustard seeds. Cook for about 30 seconds - until the mustards seeds begin to pop.
Add the onion and garlic and saute for 2 minutes.
Add the curry powder and toss to coat. Saute for another minute or two.
Add the remaining ingredients. Lower the heat to low and allow to simmer for 10 minutes.
The chickpea flour should create a thick creamy broth. If you want a smooth texture blend using an immersion or stand blender (just be careful).

http://veganculinarycrusade.com/2013/04/smoky-spicy-tomato-soup/

Everyday Raw Detox

April 8th, 2013 · Lisa · book review, Review · Comments

Spring…you’ve been pushing me.

Your sunny days have me back into my running shoes.

Your cleaning cliche has me clearing out my closet and donating my e-waste.

Your promise of fresh produce has me back in the kitchen, focusing on healthful, whole ingredients.

I am so glad you came…

If, like me, you’re heartily embracing the arrival of seasonal vegetables (I know that fiddleheads and asparagus won’t satisfy all the desires that follow months of root vegetables and cold-cellar apples), let me introduce you to Matthew Kenney and Meredith Baird’s new book, Everyday Raw Detox. Every single recipe is stock-full of health promoting ingredients with spectacular, fresh flavours. It is the perfect book to welcome spring.

If you’re already a follower of Matthew’s Everyday Raw book series, you’ll recognize the layout, the stunning photographs, and the simple directions. The focus remains on making it easy to incorporate raw foods into your everyday routine.

Everyday Raw Detox begins with an introduction to detox and the 10 detox commandments. The commandments represent basic lifestyle tenet to follow. After all this book is about everyday detox, not a strict clean you’d follow for a few days. Matthew and Meredith are instead introducing us to their fantastic raw recipes, to keep us feeling fabulous everyday.

There are smoothies, juices, desserts, appetizers, soups, salads, and grains all created with your good health in mind. To round out the compilation there is even a section on skin and body treatments. Over the last couple of weeks I’ve been enjoying the infusion of citrus and spice included in most of the recipes. I’d forgotten how lovely that extra zing can be – especially when paired with something sweet like a tropical mango-based smoothie. Add the lime and cayenne and the flavour is elevated to a true experience.

Over the past couple of weeks, I’ve been playing with the recipes in Everyday Raw Detox. Even though I’ve been traveling, working on a couple of projects and making a point to get outside – I found time to make quite a few treats. It is easy to test a lot when the directions for most of the recipes simply reads: Blend.

So, here’s what I tried:

Quinoa with Cherries, Olives, Parsley, Avocado and Lemon

Blood Orange Soda

Tropical Pop

Blueberries and Cream Kefir

I also tried the Chia and Buckwheat Cereal (with pumpkin and hemp seeds), but it wasn’t feeling very photogenic at 6 a.m.

Glowing from all this glorious food, I decided to indulge in a little hair care as well. So I rubbed in the coconut hair mask as Meredith suggests and let it soak in for a while. After a good soapy lather my hair felt amazing. It was a great deep conditioning after months of dry, winter winds.

So…I hope you’re starting this spring off right, with a little self care and a lot of healthy food. Thanks to Matthew and Meredith for making it both easy and enjoyable enough to do everyday.

You can do it (make awesomeness at home)!

March 24th, 2013 · Lisa · gluten-free, raw, raw recipe, Recipes, sugar-free, Sweet · Comments

I know life can be a bit challenging sometimes – like when it is the first day of spring and you look out your window and see a complete white-out. Seriously…is there a worst day for a blizzard (first day of summer, pretend you didn’t just read that).

Well, when life seems hard to handle, I actually like to take on a challenge. I know that might seem a bit counter-intuitive (seriously, this girl needs to learn how to just take a nap), but hear me out. It isn’t that I like to add extra stress or another unattainable goal – instead I like to find a great distraction, that I can tackle, and use to rebuild my sense of efficacy. That is to say, sometimes…you just have to make some magic to believe you can.

In this case, magic is cashew cacao clusters.

I first discovered these treats when I was in Bali. I bought a special box home from a tour of the Big Tree Farms bamboo chocolate factory. I was savouring each bite over a couple of days until the package was discovered by an entire army of tiny insects.

It was tragic.

After grieving the loss of my glorious cashew cacao clusters, I discovered they actually sell them here in Toronto. But, like with most things, you pay extra when the magic making happens outside your own home (and on the other side of the planet). So, this week I decided I needed a good distraction and figuring out the secret to crunchy, chocolately, cashew clusters promised both satisfaction and a sweet reward.

taa daa!

Cashew Cacao Clusters

Ingredients

1 cup raw cashews
1/4 cup cacao nibs
2 TBSP coconut sugar
2 TBSP coconut nectar

Instructions

Combine all of the ingredients in a small bowl. Toss to coat the cashews and nibs evenly with the sugar and nectar.
Spread in a single layer on a Teflex-line dehydrator tray. Dehydrate at 110 degrees for 12-16 hours (until the cashews are crunchy and the cluster are no longer sticky).

http://veganculinarycrusade.com/2013/03/you-can-do-it-make-awesomeness-at-home/

Okay, so I can’t bring on spring – but at least now we have chocolate. xo

A Vegan St. Patrick’s Day Brunch

March 16th, 2013 · Lisa · Fun with Friends, gluten-free, nut-free, raw, Recipes, Savory, Snacks, Sweet · Comments

I feel like St. Patrick’s Day is secretly my holiday. I’m not really a fan of bars or beer but I do love friendly revelry and all things green. So…I’m claiming it. Happy Day to all!

In celebration, I met up with a group of lovely friends (the Totally Fabulous Vegan Bake-Off crew!) for a pot-luck brunch. Inspired by all the sparkling green hats, clover covered torsos and smiling faces, I passed en route this morning, I decided on a green theme for my offerings.

I created a spring tart to share.

Mushroom, Asparagus, Arugula Tart

I used this socca recipe as a base. Once cooled, I added the following layers.

Layer 2: Arugula pesto – 2 cups arugula, 1/2 an avocado, 1 TBSP olive oil, 1/2 tsp salt, 1 TBSP lemon juice, 1 clove garlic. Puree in a food processor.

Layer 3: Sauteed cremini mushrooms – In a medium pan over medium-high heat, combine one clove of garlic (finely sliced) and a pint of thinly sliced mushrooms. Cook until the mushrooms are brown and soft. Add a pinch of salt.

Layer 4: Roasted asparagus – Drizzle a bunch of thin asparagus with 1-2 tsp of olive oil, a pinch of salt and some fresh pepper. Toss to coat. Spread evenly on a parchment-lined baking sheet or glass pan. Roast in a 375 oven for 20 minutes.

Super-powered Green Macaroons

I was inspired by Julie’s recipe to make up a big batch of these macaroons to bring to the brunch. They contain two super-fantastic superfoods: spirulina and matcha. I happened to have both on hand (thank goodness for a power-packed pantry!) so I could whip up a batch yesterday while working on prezi and powerpoint presentations for work.

The only two things I changed was to swap in cashews for the macadamia/walnuts and add 1/2 tsp of peppermint. I did two parts matcha to one part spirulina which I perfer for the flavour profile but I bet if I had reversed the ration the colour would have been a richer emerald green. So, if you give the recipe a try you’ll have to decide what matters more to you design or deliciousness. I made 32 macaroons with my changes.

Raw Mint Oreos

(simply the best use of leftover almond pulp…ever).

DSC_0408 (1)

I saw this little gem on Pinterest and just knew I needed to recreate the recipe with a few VeganLisa variations (this version makes 14 small sandwich cookies)

Raw Mint Oreos

Ingredients

Chocolate Cookies
1 1/2 cup almond pulp (leftover from straining homemade almond milk)
1/2 cup raw cacao powder
1/4 cup maple syrup
1/2 tsp vanilla extract
1/4 tsp salt
Mint Cream Filling
1/2 large avocado, peeled and pitted
2 TBSP agave nectar
1/2 tsp fresh lemon juice
1/2 tsp pure mint extract
1 TBSP coconut oil, melted
pinch of sea salt

Instructions

In a small bowl mix together almond pulp, cacao powder, salt, maple syrup and vanilla. Stir into a smooth dough (use your hands to get a really uniform dough). Form into a ball. Press out onto a piece of parchment paper until it is about a 1/4 inch thick (use a rolling pin to make sure it is even and smooth). Use a small circular cookie cutter (or a bottle cap as I did) to cut out the 28 cookies. For the perfect oreo texture, dehydrate for 8 hours at 110 degrees. Otherwise freeze while you make the filling.
To make the filling, blend together the ingredients in a small bowl, until perfectly smooth. Chill for 5-10 minutes in the fridge to firm up the coconut oil. With a spoon or a small piping bag, add about 1 tsp of filling to the centre of half of the cookies. To form each sandwich cookie, add the top cookie and press down lightly to spread the filling evenly without squishing it out the sides.
Store in refrigerator.

http://veganculinarycrusade.com/2013/03/a-vegan-st-patricks-day-brunch/

Whatever you’re up to this weekend I hope it involves something you love – be it time with family or friends, a special meal, a walk in the sunshine, completing a crossword, hiking a new trail, reading a great book, closing your eyes to enjoy a favourite song, or simply breathing deeply with gratitude.

Vegan Eats World

March 5th, 2013 · Lisa · book review, Review · Comments

I feel like every time Terry Hope Romero publishes another book you can find me here gushing about her gorgeous, flavourful, satisfying, nourishing, inventive, impress-the-pants off people, recipes.

But I can’t help myself. This woman knows how to write cookbooks that find their place in your kitchen, rather than regulated to the bookshelf in the living room. She makes food that you want to eat and that you want to share, with everyone.

Terry’s recipe repertoire is my go-to when I’m invited to a potluck by my foodie-friends, or when I’m having a diverse group of friends over for a party, or when I want someone to love me just a little bit more. So far…it has been a successful strategy.

You’ve probably already seen many rave reviews of her most recent title, Vegan Eats World. It is a culinary journey around the globe, highlighting the bold flavours of diverse dishes. Through the pages of this book you’ll learn how to make your own spice blends, staple sauces, enticing entrees (be it dumplings, curries, noodles or sandwiches) to recreate your favourite recipes from a memorable restaurant meal or that special trip to an exotic destination.

Bringing the flavours into your regular meals can make everyday feel a little more adventurous.

So far, I’ve tried Terry’s

Coconut Kale Summer Rolls with Peanut Sauce

Kale, Preserved Lemon and Pomegranate Salad

Ethiopian Chocolate Flourless Torte
Red Lentil Dahl with Tomatoes and Curry Leaves

Baked Punky Pumpkin Kibbe

Every dish made me wish I had a huge party of guests to impress. Terry’s dishes are amazing ambassadors for veganism; they represent the absolute bounty of deliciousness that comes from herbs, spices, plants and grains.

Although I can’t invite you all over for a big Indian, Thai, or Korean dinner party, I do have one other way to share the love. I have an extra copy of Vegan Eats World that I like to send out to one of you.

~~Giveaway!!!~~ Congratulations Sarina!

~~You can enter simply by leaving a comment about your favourite vegan dish enjoyed while on vacation. The giveaway will close on March 11th. This contest is open to Canada and the continental USA.~~

I’m in Costa Rica at the moment, at Meghan Telpner’s Nourish Your Soul Retreat - the perfect time to reflect on the benefits of great food and great friends.

Love, Lisa

Friendship & Food with ChocoSol

February 18th, 2013 · Lisa · gluten-free, nut-free, Recipes, Savory, Sweet · Comments

Last Sunday, Nicole and I put on a special event with ChocoSol in celebration of love and friendship.

We had been talking about this day for a long time. Thinking about ways to create a sense of community on one chilly afternoon in Toronto. But…there was no reason to fret. Bring together amazing entrepreneurs like ChocoSol (known for their ethics and delicious chocolate!), good food and inspiring people and something beautiful is bound to happen.

Nicole and I had prepared a menu that would allow everyone to get involved. Instead of the traditional demo, we divided everyone into teams and had them rotate through prep stations until an incredible community feast was ready to share.

I remember standing in the middle of the kitchen watching forty new friends dance around me: whisking, blending, spreading, tossing, dipping…it was magical.

It was a wonderful, inclusive event during a week that can often leave some feeling lonely. Instead, I left feeling a part of something, an amazing collaborative partnership with Nicole, a supportive community with ChocoSol, a member of a movement of inspiring individuals and a citizen of a caring city. I left with a big smile and a full belly.

In case you weren’t able to attend, I wanted to share with your our recipes from the day. Together we made:

Chocolate Oat Thumbprint Cookies

Chocolate Kissed Peppermint Macaroons

Heartfelt Salad with Balsamic Dressing

Soulmate Socca with Roasted Squash, Black Beans, Avocado and Mole

Truth Serum with Black Sesame Seeds and Chocolate

All of the recipes are soy-free, gluten-free, nut-free, refined-sugar-free and of course, vegan!

Recipes from A Day of Love and Friendship (Lisa Pitman, Nicole Axworthy), Feb2013

You can download the pdf by clicking the link above. I hope the menu encourages you to invite someone to share some soulmate socca while you chat and sip some truth serum. There is nothing better than good food and good friends.

Thank you, ChocoSol for hosting such a spectacular event. It was an amazing day!

Happy Valentine’s Day

February 14th, 2013 · Lisa · raw, raw recipe, Recipes, Sweet · Comments

“You will find as you look back upon your life that the moments when you have truly lived are the moments when you have done things in the spirit of love” ~ Henry Drummond

I hope that you all find a way to spread the love today.

Nourish your relationships and the people you care for by feeding them something fantastic you’ve made by hand. Perhaps…a parfait?

‘Be Mine’ Berry Banana Parfait

Ingredients:
Granola
½ cup almonds
½ cup rolled oats
½ cup medjool dates, pitted
¼ tsp sea salt
¼ tsp dry ground ginger
½ tsp vanilla extract

Soft-serve layers
2 ripe bananas, peeled and frozen
½ cup blueberries (fresh or frozen)

Directions:
1. Combine the granola ingredients in a food processor and pulse until it begins to clump together.
2. In a clean food processor, blend the frozen bananas until a smooth, soft-serve-ice-cream-like consistency is achieved (approximately 2 minutes).
3. Remove 1 cup of the banana ice cream and set aside. Add the blueberries to the food processor with the remaining banana ice cream and blend until the blueberries are well incorporated.

4. Layer the parfait components in glasses, starting with granola, then the reserved banana ice cream, followed by the blueberry ice cream and repeat to fill each glass.

Serves 4.

Love, Lisa xo

Sweetheart Raspberry Tarts

February 11th, 2013 · Lisa · raw, raw recipe, Recipes, Sweet · Comments

This time of year (in the Northern hemisphere), we’re all looking for a little warmth.

There are so many ways to feel cozy: wrap up in a warm, fuzzy blanket while reading heart-soaring tales of adventure; pull on your warmest socks, steep a cup of chai tea and watch a marathon of the West Wing; or share a soulful chat and something sweet with someone you love.

This week, I hope you’re able to find a few minutes for a cuddle, a kiss, a note of encouragement, a text of support, a moment of reflection, or a compliment for a stranger. We all benefit from the effort.

If you need something simple, but special enough to nourish yourself and delight someone you love, try these sweetheart tarts. They come together in a minute, are full of healthful ingredients and make people feel cared for.

Ingredients:
Crust
½ cup raw cashews
1 cup rolled oats
½ cup medjool dates, pitted (approximately 7 dates)
½ tsp vanilla extract
¼ tsp sea salt

Cream
1 cup shredded, unsweetened coconut
½ cup water
¼ cup maple syrup
2 tsp lime zest
¼ cup lime juice
1 medium avocado
⅛ tsp sea salt

1 pint raspberries

Directions:
1. In a food processor blend the cashews into a paste (3-5 minutes). Add the remaining crust ingredients and blend until well incorporated. The mixture should hold together when firmly pressed.
2. Distribute the crust mixture across six lined muffin cups (approximately 3 tablespoons in each cup). Press the crust firmly starting in the center and working up the sides of the liner to create an even edge.
3. In a food processor blend the shredded coconut into a paste. Add the remaining ingredients and blend until smooth. Evenly distribute the cream across the six prepared crusts.
4. Top each tart with fresh raspberries.

Serves 6.

For this Valentine’s Day, Nicole and I put together some special treat tins. We filled them with three kids of truffles, raw brownies, moonie pies, and a fig and hazelnut bar. I hope on Thursday there are some very happy vegans enjoying these handcrafted chocolate confections.

We will be doing more of these gift boxes for upcoming holidays. If you like what you see, stay tuned for our next special sampler.

Love, Lisa

5th annual Totally Fabulous Vegan Bake-Off

February 8th, 2013 · Lisa · Fun with Friends, Recipes, Sweet · Comments

Five years ago, I moved to Toronto.

I’m sure anyone who has picked up and started over in a new city know that making new friends and finding your niche can be a big challenge.

Luckily I had a starting place. I had my coworkers to help me navigate the city but until I walked into the offices of the Toronto Vegetarian Association, I hadn’t been able to find my community. There I met likeminded friends and learned all the secrets spots for amazing vegan brunch in Toronto.

As much as I enjoyed receiving all the help and support from TVA. I wanted to find a way to give back, to contribute to the thriving vegan movement happening here.

During a long chat with my friend Nathalie I came up with an idea. A celebration of compassion. And the Totally Fabulous Vegan Bake-Off was born.

In 2008, we gathered together in a park in October. It was a small but enthusiastic crowd of bakers and tasters. We had fun and felt like we’d created something really special.

In 2009, we planned for increased attendance by moving indoors and into a bigger space, but we never could have imagined the size of the crowd lined up at the doors. It was an overwhelming event. The prizes, the people, the treats, everything exceeded my expectations. At the end of the day I walked home in a daze…it was living up to its name. This little idea was becoming a totally fabulous event.

In 2010, we refined the event. We planned for the crowds. We number plates and created categories. The crowd was bigger but the chaos was smaller. The bake-off was becoming what I had always imagined, an event to bring people together, to celebrate the bounty of a compassionate lifestyle. People had picnics with their friends and debated which was better the decadent peanut butter fudge or the salted caramel cupcakes.

In 2011, I missed the bake-off. Because I was travelling for most of the fall the event was moved to February and successfully coordinated by a dedicated team of volunteers (Colleen and Nathalie in particular). I had to comfort myself with an afternoon in a Hawaiian lagoon (it worked).

Just last weekend, we hosted our fifth annual event!

We moved to a bigger space and sold tickets online. Each year the event has evolved with the growing interest and enthusiasm of the city.

On Saturday, more than 600 people joined us for the Totally Fabulous Vegan Bake-Off. We handed out 5000 vegan treats in 9 dessert categories. The sponsors overwhelmed us with thousands of dollars in prizes. Yes…it was fabulous.

Luke, one of my favourite vegans in Toronto co-hosted the day with me. He is always a treat.

An event like this doesn’t happen because of one person. The success of the bake-off is due to the dedication of a team of volunteers who have been supported by the staff of TVA. the talented bakers who toil over recipes and the amazing attendees who plan their calendars around this day of sweets.

I know those who have put in the long nights and reached exhaustion with excel already understand how much they contribute but veganism is a movement that has grown in strength and sustainability solely because of the people who champion compassion. These people who share their stories, live as examples and give of their time are changing the world.

Thank you Nathalie, Lisa O, Nicole, Luke, David, Barbi and Colleen for changing mine. If you’d like to read more about the bake-off and all the winners check out Nicole’s recap.

For reading through this long and personal post…I’d like to give you something truly special. My brother, Dan, won his category this weekend with a decadent chocolate peanut butter delight you must try. From a snowed in city…I send you this recipe.

I imagine it could fuel a whole lot of world-changing chats.

Dan’s Award Winning Peanut Butter Dream

Cookie Layer – you can use your favourite chocolate chip cookie recipe (only need 1/2 recipe for the bars, but it’s easier to make the full one and have cookies on the side)
1/2 cup Brown Sugar
1/4 cup White Sugar
2/3 cup olive oil (or Canola oil)
1/4 cup unsweetened almond milk (or other unsweetened non-dairy milk)
1 tbsp tapioca flour
2 tsp vanilla extract
1 1/2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup chocolate chips

Peanut Butter Layer
1 1/2 cups natural peanut butter (I prefer crunchy, but smooth would work too)
2 tbsp earth balance
1 cup icing/powdered sugar

Chocolate Layer
1 1/2 cups semi-sweet chocolate chips
1/2 cup unsweetened almond milk (or other unsweetened non-dairy milk)
1 tbsp coconut oil

Directions:

Prepare the cookies first
1. Preheat oven to 350 F, lightly grease an 8×8 glass baking dish.
2. Combine the brown and white sugar, oil, almond milk and tapioca flour in a mixing bowl. Mix with a fork very well until it resembles a smooth caramel. Mix in the Vanilla.
3. Add 1 cup of flour, the baking soda and salt. Mix until well incorporated. Mix in the rest of the flour. Fold in the chocolate chips.
4. Take half of the cookie dough, and press down into the 8×8 glass baking dish, making a thin layer, but reaching all sides.
5. Bake for about 10 minutes, or until it’s a light golden brown.
6. Once baked, cool on the oven for 5-10 minutes, and then move to the fridge to cool further (about 30-45 minutes), until firm to the touch, and cold.
7. The other half of the dough, roll into ping pong ball size balls, flatten in your hands, and place on a greased baking sheet. Baking for 8 minutes.

Then the chocolate layer
8. If you have a double boiler, use that. I don’t, so I did it the old fashioned way. In a small pot, melt the chocolate chips over very low heat, stirring constantly. Once most of the chocolate chips have melted, add the almond milk and coconut oil, and continue stirring until smooth.
9. Once the cookie layer has cooled, take 1/3 of the chocolate sauce and cover the cookie layer with chocolate. Return to the fridge to let the chocolate set. (another 30-45 minutes)

Then the peanut butter layer
10. In a medium sized pot, melt the peanut butter and earth balance on low heat (this helps make it a smoother layer, especially if the peanut butter is cold or hard). Once smoothed out, remove from heat and add the icing sugar, stirring all together until the peanut butter firms up – but still spreadable. (if it’s still runny, add a little bit extra icing sugar).
11. Once the cookie layer and 1st chocolate layer is cooled/set. Spread the Peanut Butter layer evenly overtop, and then add the rest of the chocolate sauce on the top spreading evenly.
12. Put the final product back into the fridge. It’s best to let set overnight so that it firms up completely, but if you can’t wait that long, after an hour it should be set, but will still be soft. Still delicous though!!

Crazy Sexy Kitchen

January 25th, 2013 · Lisa · book review, Review · Comments

This world can feel pretty big and beautiful sometimes.

There are days when it becomes startlingly obvious that not everyone wakes up wondering if they remembered to soak some almonds or sprout their buckwheat. It is easy to feel different…misunderstood…unsure.

So when you come across someone who’s words speak to your heart. Celebrate.

If you know me, you know my celebrations involve a feast.

This is all my way of saying, I’d like to tell you about two people who are amazing inspirations in my life: Kris Carr and Chad Sarno.

You’ve probably heard of Kris before. She has an attractive energy that seems to make people glow from the inside out. She shares a warmth, an enthusiasm and clarity that really resonates with me. She has a way of reaching out and making you feel like a part of something spectacular. Kris has shared her story of reclaiming her health and transforming her life through film, books and blogs.

Chad, on the other hand has had less of a public presence in the past. I had the pleasure of meeting him at a conference where he delighted me with some of the most incredible raw food recipes I’d ever tasted. I had already been certified as a raw chef when I met Chad but what he showed me in an hour shifted my thinking and broadened my culinary perspective. His food philosophy has had a profound impact on my own recipe development. Plus, I think he’s a pretty amazing guy.

So…when these two teamed up to create Crazy Sexy Kitchen, I couldn’t wait to grab a copy.

As you’d expect it is packed of flavourful, nutrient-dense recipes that will fuel your life and nourish your body. Before you get into the recipes the book provides an excellent primer on pantry staples, kitchen equipment, culinary technique and habits for wellness. You’ll see Kris’ influence in two chapters devoted to tempting juice and smoothie recipes. If your goals for 2013 involve a focus on your health…these pages would be a good place to start.

Although Chad has worked in restaurant kitchens (life Saf in London) the recipes in the Crazy Sexy Kitchen are created with your home kitchen in mind. There are simple dishes like Avo Toasts, and fancier fare such as Chickpea Crepes with Mushrooms and Artichokes. Throughout the chapters you’ll find satisfying salads, warming stews and some spectacular sweets all developed with your enjoyment and health in mind.

As I sit here in Toronto, with snow blanketing the sidewalks outside my window, I flip through the pages of Crazy Sexy Kitchen and return again and again to cozy picture of the Sage Polenta and Nana’s Marinara Sauce. Making a shopping list shortly…

Earlier this month, when I was more interested in eating well rather than feeling warm, I enjoyed a number of great meals courtesy of Kris and Chad.

Since I had remembered to soak my buckwheat, I made a batch of Cinnamon Cherry Granola. Say it again in your mind. Doesn’t it sound incredible? Yes, it tastes just as good as you can imagine.

The crisp temperatures this month drew me away from the Sexy Summer Salad and toward the Warm Kale and Quinoa Salad on the facing page. A simple recipe the celebrates the flavours of the individual ingredients. Nutty quinoa, paired with pine nuts, the bittersweet flavour of kale and raisins or cranberries for balance. Delicious.

I’m not much of a soup fan but stuff my broth will bold spices and you just might seduce me into seconds. The Wild Mushroom, Ginger, and Minted Brussels Pho Show is one of the best soups I’ve had in years. Ginger, mushrooms and brussels sprouts are incredible together in this brothy concoction.
Finally, I made this, For the Love of Nog! to enjoy in the quiet of an early, winter morning. Sipping slowly, the sweet combination of banana, almond, nutmeg, cinnamon and dates gave me everything I needed to pull on my coat and face another day full of possibilities.

That is the great thing about finding inspiration. They spark something in you. They fuel a fire. But you get to see what it illuminates.

Quinoa with Cherries, Olives, Parsley, Avocado and Lemon

Blood Orange Soda

Tropical Pop

Blueberries and Cream Kefir

Mushroom, Asparagus, Arugula Tart

Super-powered Green Macaroons

Raw Mint Oreos

Blender Love

Vegan Lisa

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