Friday, January 05, 2007

Something good

It's tough thing coming up with recipe posts these days - I have photos and I have recipes, but they don't match up. I came up with recipes this holiday for Fig and Anise Biscotti (Ryan's flavour combo idea), Coconut Milk Truffles, vegan millet-based Tourtiere (a traditional Quebecois dish served on Christmas or New Year's) and lentil-based Shepherd's Pie... you'd think I'd've remembered to take photographs, but no. Daniel and I have a cook date this weekend, and I have a Dinner Club next weekend maybe, so there'll be a bounty of Foodie Friday content after that.

(Oh, and my camera is thankfully not on the fritz anymore, for the first time in a few months. Of course it only took the guy at the camera store in Toronto two seconds to fix. Coulda figured it out if I believed in operation manuals, but who reads those things, really?)

Enough stalling. Here we go:

Background on Jerusalem Artichokes
Jerusalem artichokes have nothing to do with regular artichokes, as far as I know. They look like a cross between a small potato and ginger root.
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They have a sweet flavour. But here's why you're gonna love 'em: they're said to be good for diabetics (as they're an amazing source of inulin, a natural fructose that's medicinal for those with diabetes), lung conditions (like asthma) and contain vitamins A, B-complex, potassium, iron, calcium and magnesium, and unlike other root vegetables, contains no starch! You can put them raw in salads, but here's what I like best:

Potato-less Oven Fries

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What a treat. Fits nicely into the good-tasting and good for you category.

4 cups jerusalem artichokes, scrubed (not peeled)
2 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. thyme

Preheat oven to 375oF. Cut jerusalem artichokes into wedges (as best you can as they're usually pretty irregularly shaped). In a large bowl, toss with olive oil, sea salt and thyme. You could add a clove of minced garlic, or a pinch of chipotle powder if you like. Spread out evenly on a baking sheet and bake for about 30 minutes (turning once at 15 minutes), until crisp on the edges and soft inside. Enjoy on their own, or serve with ketchup. Serves 2 or so. You may want to roast some squash at the same time and serve them together, alongside some steamed greens or a salad to make a nice meal.
Enjoy!


Two more things:
If you're in Montreal, I'd love to see you next Monday evening at my talk - newly relocated (and hopefully for this month only) to BioTerre on Esplanade and St-Viateur. See the sidebar for details.

Also, if you're a vegan/veg whole-foods cook yourself, I'm opening up Foodie Fridays for other featured chefs. Be a rock star for a week! Enquire within.

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"Domestic affair... do you think it's a funny title?" I asked a friend.
"Funny ha-ha?" she responded, "well, no not really."
"But 'domestic affair', it's like what's going on in the nation, but it's also me, being drawn to all these domestic tasks - knitting, cooking, caring for small children..." I tried to explain.
"I like that it has the word affair in it," she concluded.

jae's first book!

Get It Ripe cover Have you seen my award-winning whole foods cookbook Get It Ripe: a fresh take on vegan living (Arsenal Pulp Press, 2008)? Keep your eyes peeled for it!
To join the Facebook group for the book, go here.

hello?

about the blog:
domesticaffairATgmail.com

about the cookbooks:
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While I love hearing from you, and read each and every one of your e-mails, please understand that I just cannot respond to all of them due to the rate at which they're coming in these days!

If you have a question, I might have already answered it here.

in the press

live in person!

come see me:
* Vida Vegan Con in Portland, OR, August 26-28, 2011.

...but better yet, check the calendar for details!

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