It's no secret that I've done my fair share of vegan baking in my day. But, in an attempt to eat more healthfully, I've recently been trying to satisfy my sweet tooth with recipes that don't have cane sugar or flour. It's been really fun and I've been absolutely floored by the sweet recipes in Practically Raw. For instance, here is a fantastically delicious Caramel-Fudge Brownie.
check out the recipe here, you'll see that this is made mostly out of nuts, as well as some cocao powder and dates and agave and coconut oil. But the version of the recipe that's on that site was the original one. The version that appears in the book is simpler. For instance, it does not call for lacuma powder, whatever that is; instead, the book version calls for 3 tablespoons of coconut palm sugar, which is easily found at Whole Foods. Also, I don't have cocao butter, do you? The book lets you know that you can just use more coconut oil instead. And, you know, if you don't want to spring for cocao powder, you can just use good, old-fashioned cocoa powder. I friggin' love this book! It just gives you so many options to make delicious food even if you can't hunt down obscure ingredients.
Oh, by the way, I know strawberries are not in season, but when they WERE in season, I froze a lot of them, and that's where that strawberry came from.
Speaking of the strawberries I froze during the summer, sometimes when the weather gets cold, my body feels like it still wants a summer fruit infusion. In fact, I do believe I've found the cure for Seasonal Affective Disorder (SAD), and it's this Chocolate-Covered Strawberry Smoothie, again from Practically Raw.
Onto the savory! From The Blooming Platter Cookbook, I made Tunisian Couscous Salad with Cumin-Pomegranate Vinaigrette (again, sorry, the recipe is not available online).
The Blooming Platter Cookbook conveniently has either a flower, sun, maple leaf, or snowflake printed on the top corner of each recipe so you can flip through and look only at the ones that contain ingredients that are currently in-season. Rad, right? I think so. This recipe has a maple leaf, and it also (reason #2) calls for pomegranate molasses, an ingredient I have on my shelf that I barely get to use.
It's a tasty salad, but the instructions were a little confusing. In step 1, it says to "gently fold in the olives and cucumbers," but in step 3, it tells you to "surround each mound [of couscous] with an equal portion of cucumbers and sprinkle each with pistachios." Make up your mind, will you?? Here's what I really think about this, if you want to know. If the whole thing is going to get eaten in one day by your family or at a potluck or something, I'd say mix those olives and cucumbers in, pour the dressing on top, and serve it warm. But if you're single like me and you'll be eating leftovers, I'd say put the dressing on the couscous but leave the cucumbers and olives in a different container so you can microwave the couscous and mix the cool ingredients in afterward. Does that make sense?
So, what was good in Pittsburgh this past week? Yesterday, on Saturday, I went to see my friend Davon Magwood headline a comedy show at Club Cafe on Pittsburgh's South Side. It was packed to the gills in there! Sold out, I do believe, but he was kind enough to put me on the guest list.
|Please stop it, this is killing me.|
Mr. Roboto Project on Tuesday, and he won't even have to go hungry because Spak Brothers is right across the street! See yinz there?