Posts tagged ‘onion bread’

March 5, 2010

Nourish Tea + some things I’ve been eating

I was super excited to win my first blog giveaway contest the other week — a tin of Yummy Chai flavoured Nourish Tea from holistic nutritionist and chef Marni Wasserman, over at Fully Nourished. Marni’s a fellow Torontonian and I look forward to meeting her in person some day soon.

Nourish Tea is a Toronto-based organic tea company, and I can attest to the fact that their Yummy Chai tea is appropriately named! The spices blend together beautifully and no one flavour is overpowering — something I often find with chai. I’ll definitely be picking up some of their other varieties next time I’m in Whole Foods. Thanks again, Marni!

I’ve been doing some dehydrating lately and now have some treats sitting in the fridge — the onion bread I used for my CLT sandwich the other night, and some rosemary crackers.

As I mentioned the other day, this onion bread tastes amazing — just like caramelized onions. I used a recipe floating around online from Matt Amsden’s cookbook Rawvolution (I don’t own it yet myself). I was fortunate enough to eat at the restaurant that inspired the cookbook — Euphoria Loves Rawvolution in Santa Monica, California. I spent a good chunk of last summer in Santa Monica, staying with a friend who literally lives a block away form the restaurant. Their relaxed, cozy, west coast vibe and good raw eats were enough to keep me coming back, and Euphoria’s green juice became a habit. They also served this amazing coconut curry jerky which I will definitely attempt to replicate some day! It’s not in the cookbook, but I’ll probably pick it up soon anyway 🙂

My other dehydrated treat was almond-flax-rosemary crackers, based on One Lucky Duck’s Rosemary Quackers. I loved them so much when I tried them in NYC that I figured it would be smart to make them on my own at home. It was a good decision — they’re deliciously salty and crunchy, go really well in salads, and appear to have a very long shelf life (although how I might know this is unclear, since they’re always scarfed down pretty quickly).

And finally, just because it looked pretty and tasted yummy, here’s a pic of my breakfast smoothie the other morning. I have a big green smoothie every morning with various different greens/fruits combos. On this particular morning, I was also blending up a strawberry-blueberry-banana protein smoothie to bring to campus and drink later in the day after my workout. But I made too much, and it wouldn’t all fit in my glass jar… so I stirred it into the green smoothie instead. It added a great punch of fruitiness to the green goodness. Yum!

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March 2, 2010

The CLT: Coconut, Lettuce & Tomato sandwich

I don’t really miss foods I used to eat pre-veg, but it’s still a lot of fun to recreate the familiar comfort foods we grew up with. So prepare to be amazed: this is one of the best sandwiches ever. It’s a raw take on the classic BLT, but with coconut instead of bacon (ew). I first tried something like this at a vegan restaurant in Montreal a few years ago, and it wasn’t hard to copy the (cooked) recipe at home. I often made mini CLTs for vegan potlucks, and they were always a huge hit. Raw-ifying the sandwich was the next step, and I think this is a damn good approximation.

It starts with raw onion bread — I used Matt Amsden’s recipe from Rawvolution. I made it for the first time the other night, and it’s fantastic! Highly recommend. Top it off with some specially-marinated coconut, raw cashew mayo, tomatoes and spinach, and you’re ready to eat.

Some points to keep in mind: the liquid smoke is obviously key to imparting the smoky flavour that combines so well with the sweetness and crunch of the coconut chips and the saltiness of nama shoyu. If you can’t find it, leave it out, but it adds to the dish immensely. Also, if you’d rather not put the time into making the mayo, you can use sliced avocado for a similar effect. Finally, if you don’t have time to dehydrate bread, you can always roll this up in a big green collard leaf or a sheet or nori.

Here’s the recipe!

Coconut, Lettuce & Tomato Sandwich

Coconut

1/2 cup coconut chips (not the flakes, but like these)

1 tsp nama shoyu

a few drops of liquid smoke

Toss the coconut in a bowl with the nama shoyu and liquid smoke.

Mayo

3/4 cup cashews (preferably soaked for 2 hours beforehand)

juice of one lemon

1 tsp apple cider vinegar

1 tsp agave nectar

generous pinch dry mustard powder

1/2 cup water

1/2 tsp salt

1/4 cup olive oil

Blend all ingredients except olive oil until smooth in a high-speed blender. With blender still running, drizzle in the olive oil in a thin stream until completely emulsified.

Other ingredients

two slices of raw bread

1/2 small tomato, sliced

handful of spinach or lettuce

Assembly

Spread desired amount of raw mayo on each slice of bread. Layer tomatoes, coconut and spinach on bottom slice, and top it off with the other slice. Enjoy!