Diet, Dessert and Dogs

What was the inspiration for Wild About Greens? How did the book come about?

For a long time I kept the two paths pretty separate, but I find that my skills as a food writer, designer, and visual artist are merging, and they intersect in a number of ways. I used my experience in writing recipes to create Secret Recipes for the Modern Wife , a faux-1950s cookbook in which the “recipes” and altered ads comment on contemporary relationships and issues still faced by women. I’ve also started a series of artworks under the umbrella title of “Meat Science,” all of which comment on the ethical dilemmas and environmental disasters caused by animal agriculture — which ties in neatly with my vegan ethics. In my artwork, I like to use humor and irony to explore difficult subject matter.

[Sometimes, you just want a dish that's quick and easy--no fuss.  I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]

Some people love surprises. Me, I’m not a big fan of the unexpected. Well, let me rephrase that: I’m not a big fan of the unexpected when I’m the one being surprised.  If someone else, on the other hand, is treated to an unforeseen birthday party, or engagement ring, or earwig, well, then, I just lurve surprises!

Case in point: some of you will recall my snowbound trail-walk with the Girls a couple of weeks ago, which I reported on Facebook.  It was the afternoon following (yet another) snowstorm**, and I’d spent the requisite 27 minutes bundling myself in layers as protection from the cold: two pairs of socks; long underwear topped with thick corduroy pants; cotton undershirt under cotton turtleneck, under fleece-lined sweater.  On top of that, I added a pair of thick rubber galoshes, a padded ski jacket, a pair of thin gloves underneath a pair of thick gloves, a fleece hat topped with earmuffs for good measure, and my hood.  Oh, and let’s not forget my sunglasses, huge contraptions that I wear over my regular glasses (really).

Looking like some bizarre Alaskan zombie, I somehow managed to ease myself out of the car and waddle my way along the trail, which was still blanketed in pristine snow that had clearly not been trod by anyone else that day.

The Girls always love these walks, so I’m happy to provide them.  Besides, it’s kind of fun to watch Chaser scampering and leaping, bunny-like, through the snow whenever she’s off-leash. On that day, however, she was doing something different: not just leaping and prancing, but diving face-first into the snow, burying her entire head in it, over and over, at 2-foot (3/4-meter) intervals. Then she’d surface, nose covered in powder, sniffing the air as if a steak were sizzling nearby. What was up with that?  I couldn’t help but laugh as I recalled a documentary the HH had been watching a few nights earlier about foxes, who thrust their snouts into the snow in order to seize their prey.  How funny, I thought. Tee hee hee. . .

And then, it happened.  Chaser dove head-first into the snow and came up with. . . a mouse! A LIVE MOUSE.

IN. HER. MOUTH!!

What followed could have come straight out of a National Lampoon vacation movie. I started shrieking like a banshee: “Drop it! Drop it! DROP ITTTTTT!!!!” as I sprinted (well, more like shuffled, zombie-like) through the snow toward her, arms flailing like a flag in a hurricane.  And, to her credit, she did drop it.

The mouse stumbled across the path (by this time a bit wobbly), aiming to scoot back into its burrow.  By now Elsie had figured out something was afoot, and came charging; she too, grabbed the tiny rodent in her muzzle and held it aloft for me to admire, the mouse’s feet and tail flapping uncontrollably. And again, my horrified shrieking, “DROP IT!!!” as I leapt to grab The Girls’ collars and prevent any further nose-poking of the mouse across the snow. By now my voice was pretty hoarse and my face was pretty darned red.

But as I threw myself forward, I lost my footing and crashed down–thwack!–rather ungracefully onto the snow (luckily, the depth of the snow, combined with my natural padding “back there,” saved me from injury). Before I could regain my composure, the mouse went berserk, zig-zagging across my legs. All I can say is that I’m glad there was no one else around to see what ensued as I struggled to get up, legs jerking like loose wires in an electrical storm, still shrieking (shrieking even more!), still clinging for dear life to the Girls’ collars so they couldn’t dive in for Round Two.

Finally, with all three of us panting and our hearts racing, I steadied myself, once again upright and watched as the mouse ambled back to safety under the blanket of snow.  Frankly, I am still not sure which one of us was more traumatized by the experience.

So as you can see, I don’t react too well to unexpected, er, “visitors.” Needless to say, we won’t be back to that particular trail as long as the snow remains on the ground.

Now, when I receive an unexpected surprise from food, well, that’s a whole ‘nother story. This spread (or dip) came about, for instance, as a serendiptious discovery because we had run out of fresh produce. What with all the book edits, I’ve had not time for grocery shopping. (I know, boo hoo for me. Okay, cue violins). The only green ingredients left in the fridge were a few limp stems of fresh cilantro, half a cucumber from our CSA, half a lime and that neglected chunk of the HH’s brie cheese, cowering way at the back. I decided I’d create something based on all the nonperishable ingredients in the cupboard that I’ve been hoarding saving for a day just such as that one. I rooted around to find a can of black beans and some almond butter. I could work with that!

A quick whir in the food processor and my slightly unconventional black bean dip was made. We ate it with leftover corn chips from our previous nacho night along with the remnants of the cucumber. The following day (after a trip to the grocery store), I smeared it on a raw collard leaf, added grated carrot and sprouts, and had a fabulous raw collard wrap.  If you’re looking for a high-protein snack or light meal, this is a great recipe.

And–don’t let it surprise you–you may just discover that you love it.

** I’ve officially dubbed this  season “The Winter that Refused To Leave.” I mean, really, Mother Nature? This isn’t funny any more.

I’m linking this recipe to Megan’s Whole Food Fridays.

DDD READERS: It May Be Time To Update Your Subscription!

I know that many of you, like me, read your favorite blogs via Google Reader. Well, if that’s how you keep up with DDD, be warned that Reader is closing down as of July 1, 2013! (I know–boo hoo).

I am always so grateful for your visits and your comments on the blog and I don’t want you to lose touch! To ensure that you continue to receive notices whenever I add a new blog post–or to get updates on the new cookbook or other happenings here at DDD–you can easily subscribe via email.  That way, you won’t miss a thing!  Just click here to receive every new DDD post right in your Inbox.

Thanks so much for reading. (And if any of you know of other good readers to use instead, please share in the comments!).

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time:  (gluten free; ACD  All Stages Stage 2 3 and beyond Maintenance)

Two Years Ago: Happy Hemp Two-Bite Brownies (gluten free; ACD Stage 3 and beyond)

Three Years Ago: Ten Things That Make Me Happy

Four Years Ago: Marvelous Maple-Flax cookies (gluten free; ACD  Maintenance)

Five Years Ago: Katie’s Creamy Aspara-Dip (gluten free; ACD  Stage 3 and beyond)

© Ricki Heller, Diet, Dessert and Dogs

[Sometimes, you just want a dish that's quick and easy--no fuss. I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]

Have you noticed that there are more Flash in the Pan (ie, quick or simple-to-make), recipes on the blog lately? Aside from the fact that many of you have requested faster and easier fare, I must admit that lately I turn to whatever thing it is I can conjure up in the kitchen with either (a) 30 minutes or less total time from prep to table; or (b) almost-instant prep time with a more protracted cooking time that allows me to go off and to my own thing for, oh, a few hours (finally, I get why so many of you love your slow cookers). These divine onion crisps fall into the latter category.

The other night, I was frying up some onions as the first step to some other recipe (which now eludes me).  It was close to dinnertime, and The HH happened to walk through the door from work just as the onions reached their peak of bronzed, pliable, caramelized glory.

“Oh, wow, those smell good,” he remarked as The Girls stampeded toward the door to greet him. “There’s nothing quite like fried onions, is there.” It was more a statement than a question, to be sure. And I couldn’t agree more.  When I catch a whiff of onions being sautéed up for a stir-fry, or a pilaf, or the beginnings of a soup, I often want to stop right there and just pile a bunch of the tangled golden mess on top of a cracker and enjoy.

Well, I decided to follow that urge with these crisps.  I’ve feasted on kale chips and zucchini chips, and I’m always trying to find other kind of veg chips I can bake up at home. They’re a great way to consume more veggies without too much starch, fat or salt, but it’s the prep that always stops me, since I don’t own a mandoline and cutting slice after slice of zucchini or sweet potato or parsnip or whatever feels like too onerous a task.

Enter. . . onions! Onions come ready made with their own, built-in, slices!  Just cut into quarters and peel apart. It’s almost instant! I took an onion, peeled it and tossed with olive oil, and popped it in the oven on a cookie sheet for 20 minutes.

[Raw onions on their way into the oven.]

. . . . And burned most of it. (It was at that moment I wished I hadn’t sold my dehydrator four years ago). Regular heat was just too intense for the delicate edges of the onion layers.

But I was not deterred! I knew that onions offered a good amount of flavonoids (a kind of antioxidant), especially quercetin, useful to reduce allergies–exactly what I need during the winter months (though it can’t actually get rid of my “allergy” to winter itself, sadly.). Onions are also rich in sulfur compounds that can help prevent cardiovascular disease; they can improve the quality of bone and connective tissue (as someone with osteopenia, I love that one); they are anti-inflammatory; and they help prevent cancer. And, of course, there’s the heavenly flavor of a well-caramelized onion. For 46 calories in an entire medium bulb, you really can’t go wrong.

In the end, I found a way to make these so that they are evenly browned and perfectly light and crisp. If you like onion rings or caramelized onion, you will love these crisps. I also realized that a dehydrator might not work quite as well, since the onions won’t actually brown if the temperature is too low. But if you’re okay with that, go for it.

So go ahead and try these out. They practically make themselves while you head out to focus on the rest of your life.

I’m linking this post to Thank Your Body Thursday.

[Your perfect snack awaits.]

I’m linking up to Iris’s Five-Ingredient Mondays.

“Mum, I’m sorry to say that those crisps don’t look at all appealing to me. . . I guess because they’re onion, which you know is poison for dogs. But then again, poo looks appetizing to me and Chaser, so what do we know?”

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Butterscotch Oatmeal Chocolate Chip Cookies (gluten free; ACD Stage 3 and beyond)

Two Years Ago: Crunchy Green Salad (gluten free; ACD Stage 2 and beyond)

Three Years Ago: Warm Chickpea and Artichoke Salad (gluten free; ACD Stage 2 and beyond)

Five Years Ago: What To Do with the Weight When You Lose It

© Ricki Heller, Diet, Dessert and Dogs

Some things just never change.  As a result, there are certain aspects of our lives upon which we all tend to rely.

For instance, you expect that Wile E. Coyote will tumble down the mountainside (an anvil in hot pursuit), only to re-emerge the following week without so much as a scratch–and start all over again.  You can reliably presume that if you wear a white shirt on a first date, you will likely spill red wine on it. You depend on David Letterman to deliver a Top Ten list (and for there to be ten items on it). When you look in the mirror, you assume you will see your own reflection staring back at you (and not your mother’s, as I have been seeing lately). And if you’re Elsie and Chaser, you count on Mum to feed you at precisely 5:00 PM, or else feel justified executing the “border collie stare” and butting her thigh with your cold, wet nose. ["Yeah, so, and what of it, Mum? A gal's gotta eat."]. You just rely on certain things to always be. . . well, reliable.

One of the most reliable aspects of winter is that I will hate it  my whingeing against the cold and sleet  Ricki dreaming of the tropics comfort food. And one of the most common forms of comfort food in winter is shepherd’s pie.

[Almost makes it worthwhile to endure another winter. . . . almost.]

Interestingly enough, while my mom wasn’t a great cook, she did, on occasion, tackle this multi-layered dinner casserole.  When it came to ground beef in general, her usual plated meal was grey hamburgers with a side of insipid mashed potatoes (eat up, everyone!).  The burgers were always the color of lead, with a thick, tough crust on the exterior and dry, nubby bits inside; eating one felt like taking a big bite of a thick packing box filled with styrofoam chips.

But then, perhaps once a year, she’d go wild and make the shepherd’s pie. Her version involved cooking half a bag of frozen peas and carrots along with the meat, then plopping the mixture in the bottom of a square pan and topping the whole mess with homemade mashed potatoes (which were reliable as well: always full of lumps). As you can imagine, I wasn’t a fan of shepherd’s pie.

Of course, I wouldn’t have been a fan of the dish even if my mother had been a fabulous cook. Authentic shepherd’s pie, I learned with great dismay, contained ground lamb (because, well, they were what the shepherds were shepherding).  Personally, I’d much rather see shepherds train their sheep to do this:

["Oh, sure, Mum, those sheep may look impressive, but don't forget that it's actually the dogs who did all the real work. I think they deserve some food for that."]

Once I left home for university, I completely forgot about shepherd’s pie.  It wasn’t until my 30s here in Toronto that I encountered a stellar vegan version of the dish at a restaurant called le Commensal that I fell in love. Their shepherd’s pie featured buckwheat (one of my favorite “grains”) and a topping made with fluffy sweet potato mash. (These days, it seems, the place is no longer a vegan establishment and has added some “flexitarian” options to their menus. . . so who knows? Maybe they’re serving lamb-based sheperd’s pie after all now.)

When I began to crave comfort food, I decided to create my own riff on that buckwheat pie and soup it up a bit with lentils for additional protein. Having tried both sweet potato and regular potato, I decided to go with the regular mash as a more traditional topping. The result is a sturdy, full-flavored–dare I say, meaty--pie that will fill your belly with flavor and comfort.  Because after all, when you eat shepherd’s pie, you want to be able to count on it to be just what you expect, right? Some things never change. . . .

This recipe is being shared on Slightly Indulgent Tuesday.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Quick & Creamy Caesar Dressing (gluten free; ACD Stage 2 and beyond)

Two Years Ago: Smoky Zucchini Dip (and recipe review) (gluten free; ACD All Stages)

Three Years Ago: Parsnip Mini-Loaves or Muffins (gluten free & traditional options; ACD  Maintenance)

Four Years Ago: Herb and “Feta” Polenta Appetizers (gluten free; ACD Maintenance)

Five Years Ago: Tofu Omelet with Sauteed Apples and Sweet Curry Sauce (gluten free; ACD  Maintenance )

© Ricki Heller, Diet, Dessert and Dogs

You asked for it, you got it! A couple of days ago, I couldn’t decide which recipe to post here on the blog, so I polled readers on my Facebook page, and the votes were about two to one in favor of these savory veggie-lentil loaves! I must admit I was a bit surprised given my own love of sweets. For those new to an anti-candida diet or anyone who follows a dairy-free, egg-free and gluten-free diet, this recipe will meet your dietary needs perfectly–and it’s here just under the wire for the holidays! In fact, it may just make an appearance on our own holiday table this year, we enjoyed it so much.  And not to worry–the sweet option will show up next time. Thanks to everyone who voted!

As a rule, I must admit I’m not a huge fan of the concept of “mini” (unless you count mini skirts, which I adored in my 20s and 30s and wore fairly frequently).  One of my friends in childhood collected those Wade figurines that used to come for free in boxes of Red Rose tea–tiny birds, rabbits, puppies, frogs, even flowers and plants, all painstakingly painted and glazed. They were cute, I supposed, but I would have been worried I’d lose them too easily; and really, I wondered what the heck one would do with them except perhaps count them and then place them back on the shelf (and these days, I’d wonder how the heck one would dust them all).  When I was first introduced to a platter of petits fours at a party years ago, my initial impulse was to eat four or five of them to equal the same mass as one “full” piece of cake. (Miniature chocolates never interested me, either–obviously).

The HH does keep telling me that he thinks my car is far too “mini,” but I love it even if there isn’t quite enough room to house both my groceries and The Girls in the back seat at the same time. (“We love it, too, Mum.  And I don’t mind having to drive with my head resting on Elsie’s bum because of how crowded it is. . . it’s worth it if it means we get a drive to the trail!”).

Besides, my little vroom-vroom is a Bugatti Type 41 compared to the car I once rode in on a blind date.  My friend Sterlin had fixed me up with her classmate’s brother. Mr. Bro drove up in a red Alfa Romea Spider, shook my hand, then rounded back to his side of the car without so much as a glance in my direction (despite the fact that I was wearing one of those aforementioned mini skirts). Had I not rushed to grab the handle and slide into the tiny seat, I daresay he would likely have driven off without me.  We proceeded to have the shortest date on record (less than 45 minutes, including dinner, as I recall), and that was the last I ever heard from him. Despite the enormity of his ego, his car remains the smallest one I’ve ever seen.

But back to the loaves.  An exception to my miniature-aversion, they won my heart (and stomach). While I will always adore my full-sized nut roasts, I wanted something a little more elegant for this recipe, something you could feel proud to serve to friends–or at a holiday dinner. They provide a rather impressive presentation with their verdant cloak of rich avocado-tahini sauce, inspired by a sauce made with an avocado-tahini combo in Nava Atlas’s latest cookbook. And since the serving size is already pre-determined, there are no awkward moments after starting to cut slices too thick and ending up with only a few paltry dregs left by the time you get to Aunt Agnes if she’s the last one served.

The loaves themselves are not another attempt at mock-meat, but rather a full-on, veggie-centric offering, moist and colorful with carrot, zucchini and fennel (if you’re not a fennel fan, you can use another veggie such as celery or even broccoli in its place; but do give the fennel a try. 2012 was my Year of Learning to Love Fennel, and I highly recommend it in this dish). The mild flavor of the loaves is perfectly complemented by the creamy, savory sauce.

And it may be a cliché to say, but the loaves are big on flavor despite their diminutive size.  And clearly, they won the maximum number of votes among all of you, too.

Thanks to everyone who entered to win my trio of ebooks last week–and congratulations to Constance, who won! Whoo hoo!   And don’t forget that the giveaway to win a series of 24 online cooking classes from Heather Nauta continues until tomorrow!

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time:  Mexican Spiced Black Bean Carob-Cranberry Cookies (gluten free; ACD  All Stages)

Two Years Ago: Last Minute Recipe Suggestions (gluten free; ACD All Stages)

Three Years Ago: Warm Butternut Salad with Chickpes and Tahini Dressing (gluten free; ACD All Stages)

Four Years Ago: Chocolate Macaroons in a Flash (not gluten free; ACD  Maintenance)

Five Years Ago: Cranberry Holiday Chippers Cookie (not gluten free; ACD  Maintenance)

© Ricki Heller, Diet, Dessert and Dogs

* AKA Cranberry, Pomegranate and Kale Detox Juice (but don’t tell anyone about the detox part)

[Sometimes, you just want a dish that's quick and easy--no fuss.  I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]

I know–right now, everyone else in the world is baking cookies, Pinning cookies, tweeting about cookies, posting cookies on Facebook, sharing cookie roundups or making cookies as gifts. . . and here I am offering you a JUICE.  Not only that, it’s actually a detox juice, which means it’s uber-healthy, too, what with all the antioxidants and chlorophyll it contains.

Man, that Ricki is a downer. (Yeah, and have you heard how she goes on and on about how much she hates winter, too? Whine, whine, whinge, whinge, ‘I can’t stand ice and snow, I loathe the cold, I hate the boots and mitts, blah blah blabbedy blah’? Seriously annoying.)

But wait!! Before you flit off to the next mega cookie blog, consider how great you’ll feel sipping on this lovely, fruity, naturally sweet concoction as you debate whether to bake up the Sugar-Free Sugar Cookies or the Chocolate Macaroons. Your desire to consume massive amounts of cookie dough will magically dissipate (well, maybe a wee bit) and you’ll be helping your body cleanse and prepare for the onslaught of heavy meals in the next few weeks–all at the same time.

When I whipped up this libation the other morning, it suddenly occurred to me that I have never posted a juice on this blog. How is that possible?? I drink freshly squeezed juice every week, sometimes several times. My usual veg/fruit beverage of choice contains kale, cucumber, carrot, beet, ginger, apple and lemon, with a garlic clove thrown in for antibacterial good measure (you don’t taste it in the final product) and a bit of whatever herb I’ve got in the house, usually cilantro or parsley. Over the years, I’ve ventured more into the “green” aspect of green juices and smoothies, so whereas I started with the ratio of fruits to vegetables weighing heavily toward fruit, these days I am happy with more alkalizing greens and the juice still tastes great to me.

The HH, unfortunately, won’t partake of my creations. He takes one look at the mucky green elixir, sniffs it tentatively, then declares, “It smells like grass. It reeks of cholorophyll! Ptewy!”.  (Silly guy doesn’t know what he’s missing).

With this juice, though, I endeavored to create something the HH would actually like, too, with a flavor profile that highlights the fruity components.  It still boasts some great detoxifying properties via the kale (which encourages the liver to excrete toxins and also provides minerals, vitamins and fiber); and the fruits add their own beneifts, with heart-healthy antioxidants called punicalagins via the pomegranate and proanthocyanidins from the fresh cranberries. Ginger is known for its anti-inflammatory properties and cancer prevention, and the pear, apart from offering fiber and more antioxidants, is just plain yummy.

I adored this juice, which felt very seasonal and festive to me, and provided a great break from the massive quantities of baking I’ve been doing lately.  It’s naturally sweet, but if you prefer a sweeter drink, add the optional stevia.

Given the ingredients, you may be wondering, did the HH imbibe?  Well, yes, he did give it a taste, and even tentatively approved it.  “It’s good,” he said, but then stopped to lick his lips and reconsider.  “But it would be even better without the cholorophyll.” Next thing I knew, he was reaching for a cookie.

Bah. Humbug!

[And don't forget that the Progressive Dinner Party starts today--with a new course and recipe each day all week! The dinner begins with a recipe for an edible gift from our hostess, Hallie, over at Daily Bites. Head over to check out what's on offer today!]

“Mum, we really don’t get why you hate winter so much.  I mean, it feels perfectly balmy when you’ve got a permanent fur coat on. Play Time!”

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Dog Day: The Results Are In 

Two Years Ago: Grain-Free Double Ginger Quinoa Scones (gluten free; ACD All Stages)

Three Years Ago: Stevia-Sweetened, Gluten-Free Blueberry Lemon Muffins (gluten free; ACD  3 and beyond)

Four Years Ago:  Dog Day: I’m FReE [Elsie finally gets the cone off after her surgery]

Five Years Ago: Mostly Raw Chocolate Truffles (gluten free; ACD  Maintenance)

© Ricki Heller, Diet, Dessert and Dogs

Every year, I spend pretty much the entire fall and winter whining, grumbling and griping about the weather (Oh, how I hate the cold! How I wish this season would just whiz by with no snow! How come we can’t have summer all year–boo hoo? And how are you supposed to wear those hats with the ear flaps, anyway??–etc., etc.).  Well, seems that so far this year, I’m getting my wish. It’s incredible how quickly the time is zipping by–winter will be over before you know it. Seems it was just Labor Day; then, all of the sudden, Canadian Thanksgiving; and now it’s almost American Thanksgiving. Before we know it, it will be Christmas–and my goodness, where have all the days gone??

Well, I suppose I have a valid excuse for that fleeting feeling this year.  What with a full course load at the college (we’re in the throes of final-stretch of the semester, with piles of essays and assignments to mark), a cookbook manuscript due in, oh, just a few weeks (gulp!!), cooking up new and tasty anti-candida fare every day, plus all the usual demands at home (“Now that you mention it, Mum, we have been feeling rather neglected these days. . . though taste-testing all your baked goods hasn’t been too bad“)–well, no wonder I feel as if I’ve been living in a time warp. Sort of like Young Joe gazing across the table at Old Joe and wondering how the heck he got there. (Okay, so that’s an obscure allusion.  But you should go see it–it really was a good movie. And I have such an old-lady crush on Joseph Gordon-Levitt.).

Well, this faux tuna is pretty good exemplar of the types of foods I’ve been eating lately: quick and easy to prepare, even quicker and easier to eat (and it can be made portable, too–bonus points!).

As I’m sure I’ve mentioned before, I consider my mother to be a latent vegetarian. She didn’t eat meat, and she refused to touch the whole fish my dad sometimes brought home, that he’d been given as gifts from customers.

A major exception, however, was canned tuna. My mother would purchase only the “solid white” kind, mix it with an inordinate amount of mayonnaise for a mushy, white, gluey spread that she slathered on sandwiches or plopped over salads.  According to my mom, the white kind was the only kind that was edible, with its firm flesh and mild taste. At the time, I couldn’t understand why she’d eat it at all, since to me it was reminiscent of shredded cardboard–not that I had any true experience consuming shredded cardboard, of course. (“Mum, take it from us–and we do have experience eating shredded cardboard–there’s just no comparison with canned tuna.“). In retrospect, I imagine the reason she preferred that type was precisely because it didn’t taste anything like fish.

As for me, I prefer my tuna faux, in any case. I’ve already served up some yummy chickpea-based spread on this blog before, but this new recipe offered a terrific alternative that was both light and filling at the same time.  Unlike the more common versions, this recipe from the book Main Street Vegan by author Victoria Moran contains no legumes, but is nut-based instead.  I received a copy of the book last summer from the publisher, and have been meaning to write about it since (see what I mean about time zipping by?).

While the book does contain recipes, it is not a cookbook per se; instead, Main Street Vegan provides a reference source and guidebook for anyone who may be curious about, or interested in, adopting a vegan lifestyle, but is not sure where or how to begin. The book offers a balanced, non-preachy, informative and even keeled approach without proselytizing. As her publisher tells, us some of the topics covered in the book include:

• Figuring out what works for you as an individual, even if that means taking baby steps
• Saving money; being plant-based doesn’t have to mean spending your whole paycheck on Tofutti or Tofurkey
• Leaving diets behind and making peace with your body for keeps
• Making this work in real life: dating, raising kids, traveling, eating out, and getting along with people who just wish you’d eat some meat
• How a vegan diet changes the world for animals, and for people

Plus much more!  Each chapter ends with a recipe. This Faux Tuna made an appearance after the chapter, “Let Fish Off the Hook.”

This spread really does look a lot like “the real thing,” except this one is full of flavor and plant-based nutritional goodness as well–nothing at all fishy about that.

This recipe is linked to Slightly Indulgent Tuesday.

“Mum, it may not be from a can, but this Faux Tuna still looks great to us–we’d love to taste-test some of this! I think you’d better let us deal with the leftovers. . . .I mean, you don’t want us to keep feeling neglected, now, do you?”  

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Plumberry Sauce or Jam (gluten free; ACD Stage 2 and beyond)

Two Years Ago: Sweet Freedom’s Coconut Macaroons (gluten free; ACD maintenance)

Three Years Ago: Classic Waldorf Salad (gluten free; ACD Stage 2 and beyond)

Four Years Ago:  Chocolate Pecan Pie (not gluten free; ACD maintenance)

Five Years Ago: Sweet Potato and Carrot Casserole (gluten free; ACD stage 2 and beyond)

© Ricki Heller, Diet, Dessert and Dogs

Happy Thursday, everyone, and Happy Wellness Weekend! If you’re Canadian, it’s also Happy Thanksgiving! Whoo hoo! (And for all my American friends, hope you’re recovering from that first Presidential debate last night). Wishing all my Canadian readers a wonderful holiday weekend, filled with those who mean the most to you–and, of course, lots of yummy food!

There were lots of Thanksgiving-worthy recipes on last week’s event–so many squash and pumpkin dishes! I’m looking forward to seeing what y’all cook up this week as well, whether or not you’re celebrating this weekend.

Newsy Tidbits

• The new Go Dairy Free Website has launched–and they’re giving away two incredible prize packages (one vegan and one gluten-free!).I was amazed by all the incredible goodies being given away (a $700 value!!). To enter, just head over to Go Dairy Free to learn more. Contest ends October 17th. 
• Enter for a chance to win 25 products from Pacific Foods over at Spabettie! You’ll also find a wonderful recipe for Pumpkin Whoopie Pies (which I’ve just gotta make gluten free!).  Enter here. Until October 17th.
• Holistic Nutritionist Marni Wasserman is giving away a full year’s membership to her Fully Nourished Lifestyle program. This includes coaching, cooking classes and more. Click over to Marni’s site to learn the details and enter to win. Until November 5, 2012.
• The Blender Girl is at it again! This month she’s giving away a Breville food processor and posting 31 days of vegan, gluten-free recipes. I’m loving all the recipes–and the look of that machine! Check out the event (and enter!) here.  Contest is open all month.
• Recipe testing is well underway for my upcoming cookbook and I couldn’t be more thrilled with the response of the testers! Thank you once again to everyone who volunteered–I truly wish I could have asked all of you to particiate. If you’re interested in what kinds of recipes will be in the book (and how well they turn out for regular folks), head over to the cookbook Pinterest page.
• New! Now it’s even easier to share the news about Wellness Weekend on twitter–just click here. Spread the word about whole-foods, healthy, gluten-free and sugar free recipes!

Do you have a blog linky event, giveaway or other event you’d like me to mention? Send me an email with the details and I’ll include a few each week (depending on how many requests I get, I may not be able to include them all).

PLEASE DO NOT ADD YOUR GIVEAWAYS OR CONTESTS TO THE LINKYS BELOW–THEY ARE FOR RECIPES ONLY. I will list the events under “Newsy Tidbits” for you if you send me an email.

This Week’s Picks:

Here are some of my favorite links from last’s week’s Wellness Weekend on the theme of “Autumn Harvest.”  If you like any of them, please feel free to pin them directly from these photos–just hover your cursor over the photo, then click on “Pin It”:

Easiest DIY Pumpkin Pie Spice from Whole New Mom. This is so easy, you’ll wonder why you haven’t been making your own!

Spaghetti Squash Succotash with Almond-Crusted Tofu from Cats in the Kitchen.  I’m still trying to love spaghetti squash, and this sounds like such a filling, completely yummy meal!

Raw Spiced Apple Tart from Vegan Brain. Surprisingly simple, and so pretty, too!

Green Beans and Carrot Subzi from Flip Cookbook. A lovely story and unique spice blend elevates this dish to somethig extraordinary!

And This Week’s Readers’ Choices:

Readers’ Choice, Savory:

Y’all went wild for these Hulk Hogan Veggie Burgers from Healthy Life Lessons. And who doesn’t love a good veggie burger?

Readers’ Choice, Sweet:

Pumpkin-Date Blondies from Gluten-Free Fabulous took the cake last week. With almost 130 clicks, you are all clearly in favor of seasonal pumpkin in this dessert!

Thanks for joining in and sharing all your healthy, sugar-free and vegan recipes. I love seeing what you whip up each week! And I hope you’ll also share on twitter and Facebook (there’s a new, shorter twitter hashtag, too, so you can write more about the food: #WWknd as well as the original #WellnessWeekend).

Here’s How to Participate:

The event occurs once a week, starting Thursdays at 8:00 PM my time and running until the following Monday at midnight.

1. Simply link up a vegan recipe you made (and posted about) that contains health-supporting ingredients. This means any good-for-you whole foods, especially those with antioxidant properties or “functional foods” (ie, offering naturally medicinal or health-promoting qualities–such as garlic, coconut oil, all vegetables, fruits, herbs, etc.)–but any fresh, real food is welcome! No-no’s include white flour or sugar, highly processed foods, or animal products. Items like vegan protein powder, grain or bean flours, or coconut milk are fine even though they are technically “processed,” since they either contain a single ingredient, or could technically be made at home. Also, if you render a recipe vegan-friendly by adding a vegan option to your ingredients, your post will be good to go!
2. This is a recipe event. Your blog post must contain a recipe.
3. You may link up older posts from your archives as long as they contain a link to this post. Please do not link up any posts you have previously shared at an earlier Wellness Weekend event.
4. Please link the post with your recipe, NOT your blog’s home page or another event page. The post must contain a recipe.
5. You may submit up to three recipes, but please follow the guidelines for each one individually. ONLY ONE THUMBNAIL FROM EACH BLOG POST, PLEASE. If your post contains two suitable recipes, link up once and people will still see all your fabulous recipes when they click on the linky.
6. Please mention this event and include a link back to this post so that others can find all the recipes posted!
7. Feel free to use the blog badge, above (or see the left sidebar of this page–if you need the html code, let me know and I’ll send it to you). Many thanks to Adrienne of Whole New Mom for setting up the badge code for me!

PLEASE NOTE: In order to promote your posts and the event, I like to occasionally tweet, mention on Facebook, or pin your blog post(s). On occasion, I will repost your photos in the following week’s Wellness Weekend as well. If you prefer that I NOT use your photos or links, please let me know in the comments below, or send an email to me at dietdessertdogsATgmailDOTcom. Thanks!

I will reluctantly remove any links that don’t comply. I apologize, but I will no longer be able to leave a comment telling you that I’ve removed a non-compliant link. I hate to have to remove links! PLEASE READ THE GUIDELINES BEFORE POSTING!

And n0w. . . what have you been cooking up lately? Please share!

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”).

[Sometimes, you just want a dish that's quick and easy--no fuss.  I've decided to offer a mini-post every once in a while, for a dish that comes together incredibly quickly or else is so simple to make that no recipe is required. Here's today's "Flash in the Pan." (For other FitP recipes, see "Categories" at right).]

By most people’s standards, I was a tomboy  nerd  goody two shoes pretty good kid growning up. (Well, there was that one time my college room mate and I put laundry soap in the school fountain. . . but we were unduly influenced by every coming-of-age movie from the previous four decades, so it wasn’t really our fault).  Still, despite the fact that my sisters and I never did drugs, drove responsibly, and never acquired a criminal record, my dad was fond of ranting and railing about how tough it was to live with four women, being the only male in the household (technically, our dog was male, but after the vet had a go at him, he no longer really counted).

The one thing that set my dad off more than anything else was his idea of wastefulness.  Why did we require seventeen tissues to remove our makeup, invariably clogging the toilet? Why couldn’t we use one, like he did? Why couldn’t we manage with just two pairs of shoes (as he did), instead of dozens, most of which we never wore? (Really, Dad, c’mon. Duh.). Why did we leave every light on the main floor blaring like a New York office tower at midnight, even though we’d left the rooms? (Frequently, I’d find myself already curled on the couch downstairs, ensconced in the green-and-rust hand-crocheted quilt my mom had made, all ready to watch my favorite show–and would cringe at the sound of my dad’s muffled cursing as he stomped overhead, striding from room to room flicking off the lights).

Given my background, it seems I’ve acquired my  parsimonious  frugal  thrifty economical nature quite honestly. If I can make it myself, do it myself, refurbish it myself, grow it myself or in some other way re-create it myself, I will.  In my 30s, I sewed all my own clothes; even before the ACD, I cooked just about everything from scratch; when we first got The Girls, I made all their food and treats myself (a pox on my lack of time these days!), and the HH and I spent two entire weekends in our previous house painting all the walls, then adding texture with sponges, feathers, newspapers and crinkled garbage bags because I thought it was cheaper more fun than wallpaper. Basically, I stopped just short of cutting open the toothpaste tube and scraping out the dregs of toothpaste, as I’d read about in the original Tightwad Gazette (though I’m still kind of intrigued by the idea).

So when I bought my first sugar pumpkin (ever!) last week, then roasted it and cut it open to scoop out the softened flesh, my first thought was, “how can I waste these perfectly good seeds?” What I decided instead was to wash them, pick off the stringy bits (or most of them, anyway), toss them in a mixture of mild curry powder, cinnamon and stevia and roast them for a sweet take on the usual roasted pumpkin seeds.  With a classic sweet-and-salty flavor profile and the added dimension of warming spices, the seeds were more reminiscent of salted caramel than spicy curry.  I literally couldn’t stop eating them.

As it turns out, roasting the seeds after they’d already been baked inside the squash resulted in lighter, crispier kernels, too. (In her post yesterday, Angela suggested boiling the raw seeds before roasting them to achieve the same crispy result. To my mind, baking them in the moist cavity of the pumpkin itself accomplishes the same effect–either way, the perfect roasted seed!).

Another bonus from pumpkin seeds is their super-powered nutritional profile.  Apart from delivering a great dose of zinc, good for anyone’s immunity (and particularly healthful for the male prostate gland), pumpkin seeds offer healthy oils, fiber, and anti-parasitic properties (key benefits for those of us on the anti-candida warpath).

My thrifty side loved using up all the consumable parts of the pumpkin. My healthy side loved having a snack that’s free from all the unsavory ingredients you get with most pre-packaged roasted seeds. And my gourmand side just loved eating them.

I’m linking this recipe to Amy’s Slightly Indulgent Tuesday.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Baked Apricot Swirl Cheesecake Bars (gluten free; ACD Stage 3 and beyond)

Two Years Ago: Fresh Plum Sauce or Topping (gluten free; ACD all stages)

Three Years Ago: Potato Bruschetta (gluten free; ACD Stage 2 and beyond)

Four Years Ago: Banana Berry Breakfast Cakes (not gluten free; ACD maintenance)

© Ricki Heller, Diet, Dessert and Dogs

I often wonder how many brilliant culinary creations are the result of neglected ingredients for which someone had no other use.  You know what I’m talking about: those Thursday afternoons when you start rummaging through the fridge to make dinner and all you can find are tofu, pumpkin and salad dressing. Or olives, prunes and chickpeas.  Or beets, lime and coconut milk. Or avocado and chocolate.  Maybe beans and chocolate. Or what about eggplant and chocolate? (trust me, it works).

Sometimes, the oddest combinations of ingredients result in some of the most delectable dishes you’ll ever eat.  (Please, someone, tell the HH that this principle doesn’t apply equally when rummaging through the closet the morning before laundry day.  Brown and green striped shirt combined with navy blue corduroys and black dress shoes does not a brilliant ensemble make.).

Today’s recipe was developed due to the overabundance of produce in my back yard–basil and jalapenos, to be exact.  For the first time ever, my basil just refuses to stop growing (it’s sort of like the Jack Nicholson of basil plants). I am not complaining, believe me.  I could eat pesto every day for the next three months and be happy.

[Jalapenos 4-ever.]

The jalapeno plant shooting toward the sky like Jack’s beanstalk* was a bit more of a surprise, however.  Last year’s plant yielded about a dozen jalapenos all season.  This year, I pick a dozen peppers almost daily, and seems the very next time I glance in its direction, the stems have sprouted a dozen more peppers suspended from the branches, swaying like crystal teardrops from a ballroom chandelier.

I love jalapenos (and the über-frugal hausfrau in me loves saving all that money by growing my own even more), but what to do with 24 jalapenos??  (I am going to try these poppers next. The ones I already made, with homemade hemp goat cheese, were so hot I couldn’t feel my lips for an hour after the first bite.  Note to self: remove seeds next time).

[Just look at that creamy avocado-basil action!]

I thought about what to cook. I thought about my burgeoning basil and my proliferating peppers. I thought about the remnants of potato, radish and avocado in my fridge drawers**. I thought about the fact that summer–despite my earnest, protracted entreaties to the Weather Gods and my eardrum-shattering wails of despair ricocheting throughout our house this past weekend when the temperature plummeted to 10C/50 F at night (sorry about that, Girls–I know your ears are delicate)–is on its way out. (Why, oh why can’t I live somewhere where there is no winter? Oh. Right. That would mean moving.).

The cooler temperatures may herald the end of BBQ season, but a good, warm potato salad is never out of place. This recipe combines my love of roasted potato (both white and sweet), my surplus of basil and at least a bit of the jalapeno along with a variation on my original avocado pesto dressing, and–optionally–crumbled tempeh bacon. When gently mixed together, the potato chunks are bathed in the smooth, garlicky pesto dressing, the sweet potato offering a perfect counterpoint to the starchy red-skins.  The whole thing is punctuated by just the right amount of crunch from the radishes and a residual heat from the jalapeno. And if you love tempeh bacon as I do, the crumbles contribute a smoky accent that harmonizes beautifully with the salad’s more prominent flavors.

[Even on Day Two, still delicious. Here sprinkled with tempeh bacon crumbles.]

I just loved this salad. I’ve eaten it four times in the past week, and each time have welcomed it on my plate with good cheer and a hearty appetite. If you like unusual flavor combinations and are looking for a new twist on classic potato salad, I’d highly recommend you give it a try.  If not, just try adding a bit of chocolate and see how it works out.

* That would be the “other” Jack–not Nicholson.

** Nope, not a typo.  If you pop your avocados in the fridge the day before they are perfectly ripe, they will keep for another week in the refrigerator without going bad.  Remove from fridge, bring to room temperature, and voilà–perfectly ripe avo.

I’m sharing this at Slightly Indulgent Tuesdays and Gluten-Free Fridays.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to Diet, Dessert and Dogs via email. (“We love subscribers, Mum. . . almost as much as we love treats!”)

Last Year at this Time: Baking for George, Brad, Angelina, Ryan and the Gang (peach smoothie) (gluten free; ACD Stage 2 and beyond)

Two Years Ago: Green Salad with Beets, Apples and Almond Feta (gluten free; ACD  stage 2 and beyond)

Three Years Ago: Potato Bruschetta (gluten free; ACD Stage 2 and beyond)

Four Years Ago:  Mock Tuna Salad  (gluten free; ACD maintenance)

© Ricki Heller, Diet, Dessert and Dogs