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I’ve been raw for 5 days now!!  I’ll save writing about that for the next post, but in the meantime here’s a whole bunch of photos from the past few weeks I never got around to posting but are kinda making me hungry right now…

Allright, we’ve got up there… chili cashew dosas (my favourite recipe so far from Vegan Brunch), with a notably amazing chutney I made from the back of Indian Cookery, ie: this book ——>
Which is basically my favourite indian cookbook ever, even for the chutney chapter alone, which covers pretty much anything you’d want to stew and preserve in a super authentic, full of interesting tidbits kind of way.  Like, that peach chutney I ate with the dosas had paprika, poppy seeds, cloves, green chiles and cashews, oh my!  Totally easy to make, too.

Another perk of making chutney is that you get to re-use little jars and give them away after they’ve sat for a month on the shelf looking very pretty.  On the right is the peach, and in the middle is a pineapple chutney with about a ton of ginger and garlic in it, yay!
Okay, what else – this was astoundingly good.  It looks kind of grey, I’ll admit, but so so so good.  Velvety corn creamy chinese wedding soup, or something like that, with bits of savoury tofu floating in it and fresh peas.  It’s Bryanna’s recipe, and incidentally my introduction to creamed corn (I’m a fan, it turns out).
Oh, and Singapore green beans from Tropical Vegan Kitchen in the background.  Once that stuff marinates it’s addictive!
East Coast Coffeecake for an omni BBQ!  Plus adorable sign. :)
I loved how I could even make this in my dad’s kitchen – it’s the sign of a perfectly adaptable baked good.  (flour, sugar, oil, check!)
My favourite PB cookies ever, are the Crispy PB Cookies from Extraveganza with the cereal flakes inside.  They crackle like pop rocks and have that perfect dense chew, and are so easy to make.  I usually quarter the recipe and make them into the size of quarters, and have them as little pick me ups throughout the day.
Polenta Rancheros from V.Brunch, with noticeable flecks of toasted coriander that perfume the whole thing, it’s really nice, especially when made with fresh tomatoes cause that’s all I had.  Surprisingly light for a bean dish!
White bean, mango and rosemary tacos!!!  My surprising invention that worked, plus some leftover Tempeh Wingz made with tofu, cold and chewy out of the fridge.  (That red sauce is illegally finger-licking…. wow.)
Fresh organic vegetable pasta spirals with a sauce made from tomatoes, raisin-sage sausages, capers, zucchini & basil, NOM.
 

Banana Rabanada!!!  Not only is this delicious but no refined sugar, either, so it’s perfectly viable to eat for lunch!  Isa was spot on about the syrup & cinnamon-mopping, too.

(Heart-shaped) Fudge-pops from How It All Vegan, since I found my ancient copy in my mom’s garage a few months ago and figured I’d give it a whirl again.  These were sooooo good, and almost exactly like fudgesicles, which is no mean feat!

Sausage and eggplant quiche from V.Brunch with a homemade crust I put too much EB in but was still okay.   And I think that’s about it for cooked stuff!  Phew, sorry for the cursory writing about it all, too.  Somehow I think the pictures speak loud enough that it’s okay I don’t remember the details, plus this raw food thing is making me spacey… zomg.  It’s great, but I’ll be glad to bring it down to maybe 60% raw after the next few days.  Can’t wait to show you what that’s been like, though! 

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red white and umami all over

Happy July 1rst, that is to say – Canada Day!  It’s the nation’s birthday and I’m celebrating in Quebec, which means a certain amount of gusto is required to make any noise at all, what with everyone tired from St Jean Baptiste Day just about a week before.  It’s not quite the party that it is in Ontario, but by golly if I can’t make my lunch about as patriotic as a waving flag, at least in colour scheme anyway (and association to good old BBQ food… yes I SO do love the taste of char).
For lady Canuck’s 142nd, I dived into the sausage section of Vegan Brunch and couldn’t even approach deciding one recipe over another, so I made 2 batches at once – the Italian Feast and the Cherry Sage, done up into smaller links so they were hot dog sized.  And after discovering that the grocery store had no (NO) hot dog buns (and even if they did, they would probably be terrible because they usually are), I just had to make a little batch of my own.  Which I TOTALLY recommend, it makes a huge world of difference.  So much so that I’m gonna post the recipeeeee, taken from this blog, taken from King Arthur flour……
Hot Dog Buns
(chewy, wheaty, soft, dense in a good way, stands up to condiments – ie; perfect)
(makes 8)
1 tbsp sugar
2 1/2 tsp active dry yeast
1/4 cup warm water
1 cup warm milk
2 tsp vegetable oil
2 tsp salt
3 – 3 1/2 cups flour (I used 50% whole wheat, still came out fluffy and soft)

Directions:
– In a large bowl, combine water and sugar and let it sit for 5 minutes so the yeast gets foamy.
– Mix in the milk, oil, and salt, then add 3 cups of the flour and knead until it comes together into a dough ball.
– Turn onto a floured surface and knead for 6-8 minutes, until it becomes a bit like plasticine.  The dough isn’t as soft as in some recipes, and it shouldn’t be sticky (add up to 1/2 cup more flour as needed).  Move to an oiled bowl, cover and let it rise in a warm spot for 1 1/2 hours, or until doubled in size.
I’m just building anticipation for chewy perfect grilled bun-bite here :)

Once it’s risen, turn onto a lightly floured surface and cut into 8 equal pieces.  To shape a bun, make a piece into a rectangle, then starting at the end closest to you, roll it up tightly like you would roll a cigarette, folding in the ends on each side as you go.  Pinch the seam when you finish, then place it seam side down on a parchment-lined baking sheet.  Repeat with the rest, then cover with a piece of plastic wrap sprayed with nonstick spray and let them rise for 30 minutes. 
– Preheat the oven to 400F
– Bake for 20 minutes, then move to a rack to cool

INNARDS !!!!

Unrelated to photo above, but that’s what scrolling is for ———— the beautiful red and white salad next to it all was from the Tropical Vegan Kitchen and ab-solutely scrumptious.  I’m going to post the recipe, too, because I just saw a great video concerning appropriation and culture (and breakbeats) and I figured heck why not, share the love, share the coconut dressing —

Thai-Style Romaine Salad with Creamy Coconut Tamari Dressing

(serves 4)
10 oz. of romaine leaves
1 cup cherry tomatoes, halved
1/2 cup red onion, thinly sliced and soaked in cold water for 10 minutes, drained well
1/2 cucumber, peeled, seeded and thinly sliced
2 tbsp basil, rolled up and thinly sliced
Coconut Tamari Dressing:

6 tbsp coconut milk (full fat works best here)
2 tbsp fresh lime juice
2 tbsp tamari
2 large cloves of garlic, minced fine
2 tsp palm sugar, or brown sugar
1 1/2 tsp red thai chile, seeded and minced superfine
Directions:

– Whisk, let it sit for at least 10 minutes.
– Toss 1/2 the dressing with the salad components, arrange prettily onto plates, then drizzle with the remaining dressing.  
So patriotic!  (if a little Thai ;)

So we’re finally in the present, now!  That was so weird, being back in time for so long… well, status quo and time re-adjustment has been achieved (thank you Doc!) and I’m the proud owner of not only Vegan Brunch but the Tropical Vegan Kitchen, now, too!  More on those at the end of the post, because I’m such a stickler for temporal integrity… although you’d never never never know it.  So I have to begin with rice.  Oh, but not just any rice…
It was sumptuous, luscious purple rice (yeah, I’m a fan), which I made with a big heaping spoonful of souvlaki spice blend that’s been sitting on my spice rack since last summer going “oh oh, make me with tofu, you LOVE greek food, get around to it, with those Vcon lemony potatoes, yeah!”
Which of course I did not do.  
Nah, no, I made this rice instead and actually swished it around in my salad, turning it all warm and tomatoe-y and olive-y, it was really awesome.  I never (never never?) mix my plate up, or at least not that often, so bear with my enthusiasm, haha.

Enthusiasm wanes for this, though!  Too bad… it’s from Vegan Fire & Spice and it was only okay… cold soba something or other.  I could have just messed up rinsing it properly, because it was mostly a case of the the noodle liquid rinsing all the nice dressing off.  And I put way too many veggie in, who needs veggies man, not me (at least not when “slurpy bowl of noodle” is the simplicity required at the moment).  Does anyone have any cold noodle tricks?  I bought a pack of soba the size of my head and I was pretty up for doing it cold, japanese-style over the rest of the summer.

Also good cold:  eggplant!  Amazing cold!  I faked up this most excellent wheat berry salad with morrocan spices, creamy eggplant, fresh mint… so good.  Especially in crisp summer lettuce wraps with black bean hummous dolloped on, which needless to say, was my consumption method of choice here.  (I’m especially enamoured of the strange little ears on the hummous blob in the picture there, too :P)

Oooh, and unfortunately there’s no slice picture, but I made a red velvet cake!!  It was a bit of a talent exchange and I got a professional (shi-shi, layered and subtle!) haircut from a friend of mine who adores southern stuff.  I even put mint on it, a la Paula Deen.  Oh, and the recipe was of course from Vegan Cupcakes and OMG this frosting if you haven’t made it yet MAKE IT it’s all whippy like creamy and dangerously low-sweet and HIDE THE SPOONS.  O_O!

*cough*
Right.  Well.  Grounding… let’s be sensible here.  There is nothing more sensible than rice salad, not one thing, nope.  (the New Zealand Rice Salad on page 70, to be really specific.  tee hee kiwis).  What else can be eaten right out of the fridge like a miniature complete meal at the end of your snacking fork?  (And that can be hard to remember to eat sometimes!)  Also, what else can incorporate fruit into dinner without seeming weird?  Well, I guess I’m going to find out what else, because the Tropical Vegan Kitchen is full of fruit, it’s everywhere.  Which is why I bought it!  That and to figure out how to use up a crate of kiwis I got… I’m looking to adapt the toasted coconut mango muffin recipe in Vegan Brunch too maybe… which finally brings me to —–

Omelet!
La la la, nothing can be said about this I’m sure that hasn’t been said before, it is perfect and you want to eat this and your omni uncle wants to eat this (well, maybe), and I ate it with the V.Brunch sesame scrambled tofu with greens and yams ( – tofu, + dandelion greens).  I don’t know how she actually managed to do this, but not only does it actually taste like something good (as opposed to Vegan-Omelet-As-Novelty), but the structural integrity is a wonder to behold.  The thing spread perfectly, browned perfectly, held together like a champ… you can even stack them.  Now try that with an egg omelet!
(also, I offically think these taste way better than those egg things.  viva la revolution!)

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