29 January 2013

vegan baby: 2 months

could it be that my wee little woodrow is already 2 months old?!  i'm finding it pretty hard to believe that it was only 2 months ago today i was labouring in our home with m by my side, so excited to finally meet our baby.  now that he's here and my days are filled snuggling him close, it's almost impossible to imagine how i ever spent a day without him.  


we recently returned from our first trip with babe in tow.  he was the life of the party, meeting his mama's friends and the extended family (including his great grandpa!).  he smiled and cooed his way through most of it and dozed, fireside, through the rest.



motherhood is wonderful and i am loving watching this little one grow and learn.  when he is awake, his big blue eyes seem to be taking everything in, and shines his little smiles for anyone lucky enough to be around him.  

and for his proud mama, although there may be a slight lack of sleep, there is no shortage of love.


15 January 2013

warm wild rice salad

today i want to offer something a little more warm and comforting in the winter than the raw kelp noodle salad i posted recently.  although this is a cooked dish (or at least has elements that require some advanced preparations) you could always plan ahead by using leftovers.  i made extra rice for dinner and roasted up an extra sweet potato so that it would be a quick fix for lunch.  then when it came time to make it, i simply reheated the rice and sweet potato in my rice cooker that has a handy warming function while i chopped the kale & bell pepper and prepared the dressing.




it's a wholesome, nutty dish and makes for a either a hearty mid-day meal or dinner.  the tangy mustard & balsamic dressing pairs really nicely too against the sweetness of the goji berries, bell pepper & sweet potato.

warm wild rice salald
serves 4
1 cup wild rice blend (i used my favourite lundberg blend, or you could use all brown rice)
1 sweet potato
1 tbsp olive oil
1 yellow bell pepper
1 cup kale
1/4 cup goji berries

prepare the rice as per package directions.  wash and peel the sweet potato & cut it into small cubes.  toss with oil in a small roasting pan and cook at 400f for 25-30 minutes (or until tender), stirring once. meanwhile, seed and dice the pepper and shred the kale.  give the goji berries a quick warm soak to rehydrate and then drain.  combine all ingredients together and drizzle with balsamic mustard dressing.  serve.

balsamic mustard dressing
2 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
2 tsp dijon mustard
1 tsp maple syrup
pinch of sea salt (or i used herbamare)


i hope your week is off to a good start!  i've got lots going on this week, a big potluck tonight (sudbury friends i hope to see you there!), our final visit with the midwives (i might cry), i'm headed back to yoga (yay!) and some social visits planned too for mr. woodrow.  any big plans in your neck of the woods?

07 January 2013

miso-tahini kelp noodle salad

thanks for the positive response to the cookie recipe i posted over the weekend!  i`ve had several people ask me where they can find vegan white chocolate chips in ontario, and now i feel like such a tease since i can`t even source them locally myself... believe it or not, i`ve been hoarding the bag i received from kelly last summer in the vegan food swap!

so far i`ve been telling folks about veganessentials.com since i know they carry them, but i`d love to share more options, especially those spots to get your vegan white chocolate fix in person, so if you know of any other sources (both in ontario and beyond), or if you make your own and have a recipe to share, please let me know via email, on facebook or in the comments section and i'll compile all the sources in an upcoming post!

today i want to share a delicious little salad that i whipped up for lunch.  this one is raw, gluten-free and likely falls a bit more in line with healthy new year goals you may have set.


the star of this salad is kelp noodles, and i`m sorry to my local readers -- these are yet another ingredient that we can`t find in sudbury.  (i get mine in toronto, usually in kensington market at either tutti frutti or essence of life organics, and i stocked up before having woodrow.  if anyone is really interested let me know - i could probably spare a package.)



this salad is full of crunch: kelp noodles, carrot, cucumber & celery all tossed up in a rich, creamy dressing.  perfect for lunch or would make a great dinner alongside some baked tofu & sauteed greens.

miso-tahini kelp noodle salad
2 entree or 4 side servings
1 bag of kelp noodles, rinsed
1/3 cucumber, seeded and diced
2 stalks celery, sliced
1 carrot, grated
2 tbsp hemp hearts

mix the noodles and the veggies in a large bowl and toss with the miso tahini dressing.  serve and top with hemp hearts.

miso-tahini dressing
1 tsp miso paste
1.5 tbsp tahini
1 tbsp gluten-free tamari
1 tsp sesame oil
1 tsp umboshi vinegar (or rice vinegar)
dash of agave nectar
water to desired thickness

for the dressing, whisk everything together (it will be really thick) and then thin to your desired thickness by adding a little water at a time.


shared at the yummy wellness weekend hosted by diet, dessert and dogs

05 January 2013

white chocolate & cashew cookies

so while most people have been making resolutions, i've been busy making cookies. 

damn good cookies. 


so good in fact that i had to put a handful of them under lock & key until i was able to find a few minutes to photograph evidence of them.  they have a wonderful melt in your mouth quality, and stacked full of sweet white chocolate and buttery cashews they're irresistible.  



white chocolate & cashew cookies
makes 20-24 cookies
 
1/2 cup earth balance margarine
3/4 cup brown sugar
1/4 cup organic cane sugar
1 tsp vanilla
3 tbsp almond milk
1 1/2 cup organic all purpose pastry flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup vegan white chocolate chips
1/3 cup raw cashew pieces

cream together the earth balance and sugars in a large bowl.  mix in the vanilla and almond milk.  sift in the flour, soda & salt and stir until well mixed before stirring in the chocolate and cashews.  scoop out by the tablespoon and drop onto a parchment lined baking sheet.  (no need to flatten them as they'll spread as they bake.)  place in a 350f oven for 10-12 minutes.  remove and allow to cool 10 minutes before transferring them to a cooling rack.



so if you've resolved to cut down on the sugary sweets this year, this is a batch of cookies to make and share with good friends.  but be sure to treat yourself to at least a couple of them as all healthy diets have room for cookies in the balance. 

especially when they're this good.