Wednesday, September 26, 2007

Animal-free hugs on my birthday

I might not have Foodie Fridays again this week because not only will this Friday be Hug a Vegetarian Day but it will be my birthday. Yep, gone are the days of "mid-twenties" - I just had a friend point out that age 27 is actually my 28th year, which shoves me into my "late-twenties" before I'm mentally prepared for them. Feel free to rebut said friend in the comments - it'll sure make me feel better.

I also wanted to let you all know that I've started a Facebook group for Domestic Affair. Thought it might be useful to have a place where people can discuss recipes and other content on the blog, contribute photographs, adaptations, kitchen tips, or your own veg/vegan recipes. Please go hop on over there now and join.

And finally, we reshot the cover of my cookbook this weekend and had a great time doing it. If you're in Toronto and ever find yourself needing a professional photographer who's really lovely, might I recommend Kristin? (She's also down the bottom of the Links now, but that sidebar's just so damn looooonng.)
Friday, September 14, 2007

Two Indian-inspired treats

Does anyone know where I can get fun fridge magnets? I'm in the market for good fridge magnets and I always seem to not have enough.

Okay, I swore I wouldn't post more than one recipe at a time so that I'd never have to be absent on Foodie Fridays for lack of recipes, but neither of these make a full meal, and they even compliment each other nicely, so I caved. Just this once.

Turmeric Tofu Triangles

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Elise and I made these last week when I had her over for dinner. It's a recipe I'd been meaning to develop for a while (turmeric is an anti-inflammatory and supports your liver - we should all be eating more of it) but had never gotten around to before. They stained everything in my kitchen bright yellow. As Elise remarked, "the lime gives them a brightness that goes nicely with the colour". I agree.

1 tbsp. grated gingerroot
1 large or 2 medium cloves garlic, pressed or grated
juice of 1 lime (about 1 tbsp.)
2 tbsp. tamari soy sauce
2 tsp. turmeric
1 tsp. curry powder (get a good blend - I like this homemade one)
1/4 tsp. cayenne (or to taste)
1 lb. block firm tofu, sliced width-wise into 1/2 cm squares
a few tbsp. unrefined coconut oil (or olive oil or high oleic sunflower oil in a pinch) for frying

In a small bowl, mix the ginger, garlic, lime juice, tamari, turmeric, curry and cayenne into a paste.

Now, take all those tofu 'cutlets' and slice 'em in half, on a diagonal to get yourself some nice triangle pieces. Lay these out on a glass or ceramic plate or baking pan. Plop on the turmeric paste, doing your best to distribute it evenly amongst the triangles and allow to sit and marinate for 15 minutes to a couple hours.

In a cast iron or other non-Teflon skillet (Teflon is toxic - weren't you reading the news last year?!), warm oil over medium-high heat. Put as many triangles down in the pan as will fit in one layer and fry 'em up till they start to brown in parts and get crispy - about 3-4 minutes on the first side and 2-3 minutes on the second.

Serve as soon as they've cooled just to a temperature that won't burn your mouth.

Date Apple Chutney

Serve with this with any Indian-inspired dish, or just to make a bowl of steamed greens and grains more exciting.

1 tbsp. non-hydrogenated coconut oil or olive oil
1 medium-large onion, fine dice
1 cinnamon stick (keep it whole – resist the urge to break it because you'll have to fish it out at the end)
2 tbsp. apple cider vinegar
2 tsp. ground coriander seed, toasted
2 tsp. ground cumin
2 medium apples, peeled, cored, and roughly chopped
1/2 cup filtered water
3/4 cup (lightly packed) pitted dates
1 tsp. sea salt

In a 3-quart saucepan, soften the onions over medium-high heat with the cinnamon stick for about 5 minutes. Reduce the heat slightly and add the vinegar, coriander and cumin. Cook for 10 more minutes before adding the apples, water, dates, and salt. Be sure to stir occasionally to prevent sticking. Allow to simmer until the apples and dates are broken down (the dates will turn the chutney dark brown when they melt), 45 minutes to an hour. When the chutney's done there will be almost no liquid and it should be a big sticky, gooey mess. Retrieve the cinnamon stick and discard.

Will keep in the fridge for a week or two. Makes about 2 1/2 cups.

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Don't you love those Bonne Maman jam jars? I don't eat the jam myself, but my friend Alison passes hers on to me instead of casting them off to the recycling.

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Friday, September 07, 2007

Festive-coloured late-summer dish

Beet and Green Bean Toss

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RJ, politely posing with his mouth full

There are a couple of great things this recipe has going for it: it looks pretty, it's really effin simple, it tastes good and is good for you... and you can get both locally-grown green beans and beets this time of year at your local farmers' market. I know this because I saw 'em with my own eyes at Jean Talon yesterday! This can be served as a side dish, or put it on top of steamed grains, sweet potatoes or fresh salad greens for a full meal.

2 cups green beans (organic strongly preferred), stemmed and halved
1 cup spiralized, grated or julienned beets*
1/4 cup salad dressing**
1 tbsp. unhulled sesame seeds (brown or a mix of brown and black)

* I have a great tool called a spiralizer that I use to turn particular root vegetables into long delicate strands. They're big amongst raw foodists for getting veggies to look like spaghetti noodles and such - I'm pretty sure you should be able to find them at a kitchen store for about $25. Another option is to take your peeler and flick off thin slices - I prefer that to grating, personally. And yes, the beets stay raw - I'm amazed at how often people are surprised that I don't steam my beets!

** Of course, homemade is best, and you've got a bunch to choose from in the Domestic Affair archives. I'd recommend picking something without too much colour though (no balsamic, unless it's white) so that the beautiful beet red and green bean green can shine through.

Lightly steam the green beans till they're al dente, about 3-4 minutes. Toss with the beets, dressing and seeds. Over grains or additional veggies, it serves 2, as a side dish it serves 4.

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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.


about the blog:

about the cookbooks:

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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