Eat Dance Live

It's time for some more vegan recipe link love! I couldn't quite pick a theme for this week's recipes, except for the fact that they are generally of the savoury category. I know most people don't get as excited about main courses as they do about desserts, but actually, I do. These have mostly been the best recipes I discovered as I developed my vegan culinary skills. Every single one is amazing in its own right, so whatever your tastebuds are into, I suggest you try one! I realize that given my current lifestyle, only one of these is raw, but that's mostly because I tend to be more experimental with raw food than I was with vegan food, so I've got a lot more vegan savoury links to share than I do raw ones! (once again, for anyone cited, I've directly linked them to your sites but please let me know if you don't want me using your photos!) The Wannabe Chef's Dessert Hummus Dessert Hummus. Seriously. What

Whenever Andrew takes too long to eat his bread and it goes stale, I get really excited because it means I get to make one of the things that remind me most of my childhood: pain perdu . Pain perdu is probably the recipe that makes me think the most about my paternal grandmother. She made so many amazing things whenever we visited, but her pain perdu 's simplicity and wholesomeness just really stuck with me over the years. It was always so unpretentious, and was one of those "wrap you up in a warm comfy blanket" type foods. When you bake it, the warm smell of cinnamon and milky bread will take over your whole kitchen. I love it. It's also one of the first things I remember making with her, so it holds a special place for me. I know that traditionally pain perdu , is actually just French Toast, but you know how sometimes your family calls something by the wrong name and it just sticks? Yeah, well this one is kind of like that. Pain Perdu is actually the French name fo

So a little while ago I promised two cookie recipes , and realized I actually only posted one... heh. My bad. I have to admit, I'm not as satisfied with this one as the other one, but it's still pretty tasty and is still a reliable high raw cookie recipe. My intention was to do something snazzy with black pepper and chocolate and pecan, but it wasn't nearly as cool as I thought. I'll probably be tweaking it and posting something niftier when I figure it out. Peppered Chocolate Pecan Cookies Makes about 12-14 cookies 3 C rolled oats, ground into flour 1 vanilla bean, ground (or 1 tsp vanilla extract) 1/4 C raw almond butter (I made my own) 1/4-1/3 C maple syrup/raw agave/raw honey 1 tsp peanut butter (or your favourite raw nut butter) 1/2 tsp salt 1/4 C filtered water 1/2 C "candied" pecans* 1/4 C chocolate chips black pepper, for topping or mixing in *my usual mix of nuts, maple syrup (or agave), cinnamon, cloves, nutmeg, allsp

Ever wondered what to get a loved one if they are a raw foodist? Ever wondered what to get someone if you are a raw foodist and want to get something that agrees with your ethics but still makes a fantastic and beautiful gift? I guess this is a plug for a certain company, but I certainly didn't mean it that way. I'm only trying to share what I thought was both a great experience and a fantastic present :) This could just as easily be made at home or something... This weekend, Andrew and I are in London (Ontario) to celebrate his mom's birthday. Earlier this week, I'd been scratching my head quite a bit to try to figure out what to get her. Obviously, it either had to be something we could pick up here or be able to carry on to a plane... A couple days before heading out, I had an epiphany that would be both a beautiful gift and a lesson in the healthiness and fun of raw foodism. It might seem a little preachy to some, but rather than try to coerce people to adopt our l

Now I've never been a big coffee drinker, and I won't even touch the whole "should you drink coffee debate." (My short answer is no, unless perhaps on the odd social occasion... and by "odd social occasion" I'm not making some kind of loop hole to mean every week because I go out with my friends.) If you do want details on some of the reasons why I stand by this opinion, check out Sabine's awesome post about the subject which she conveniently just wrote up today! Sure I've had coffee. When it's strong, I love the stuff, like an espresso, or better yet like Turkish Coffee ... mmmm,Turkish coffee, it's like liquid chocolate, but coffee... and yes, I do lick the coffee paste at the bottom of the cup that they tell you not to eat. And for good measure, sure, a cafe au lait at a little cafe in Paris is quite charming too, just not all the time. All that being said, I somehow ended up with lots of sample bags of teccino , the supposed "co

As a lot of people have been commenting, it's been raining all week with no end in sight. Even worse, us Ottawans in older houses actually had to turn the heat back on a couple days earlier this week because the nights were getting pretty chilly... eew, I know. More importantly though, I was confronted with one of those tough life questions this week: What to do when you find a forgotten block of tofu in your fridge just before you're about to go off for a long weekend? Thankfully, I came up with a clever answer to that question before my world imploded. Conveniently matching this week's icky weather, this recipe was perfectly warm and comforting. Soon there will be warmth and sun... I promise. Sweet Potato Parsnip Curry 3oz tofu, diced 2 parsnips, chopped 1/2 large sweet potato, diced 1/2 large tomato, chopped 3 tablespoons of leftover tomato sauce* 1 teaspoon of curry powder 1/2 teaspoon of salt 1 teaspoon of maple syrup/honey/agave oil of choice (I used EVOO) for frying

Bad Blogspot, bad. I don't know if any of you had a chance to read my snazzy recipe for a Chinese dish I got off of my mom during my trip back home to DC last weekend, but Blogspot decided to go all Friday the 13th, and collapse and deleted all our posts... I'll try to put it back together some time. In the meantime, I'll send you off with not one but two wholesome cookie recipes. See, I don't eat grains very often, but when we moved to Ottawa, we met George, a non-pesticide using grain farmer at the Lansdowne Farmers Market, and our lives changed forever. As far as I know, we've never lived in such proximity to an "organic" grain farmer before so we just really want to support what he does. Not only is he awesome (he grows oats, wheat, barley, rye, spelt, buckwheat, triticale and more), but when you know someone on a first name basis, you want to support them as often as you can. George is also pretty much the reason why I really got into feeding Andrew V

I don't do raw gourmet foods nearly as often as I used to. When I first delved deeper into the world of raw foods, going gourmet was something that quickly became an obsessive culinary habit. Now it's something I probably do once in a blue moon, or in this case, Friday the 13th. Why? Mostly because I learned that I really do love raw foods for their simplicity, for their freshness, for their "alive-ness" so why mix and blend and dehydrate when you can have a food in all its natural glory? I realized that raw gourmet is exactly that: gourmet. It's a treat, something you have every once in a while like for a special occasion or when you want to put your chef cap on for an evening. However, whenever I do choose to go all out, I turn to my trustiest source: the Goddess of raw gourmet, Alissa Cohen and her bible, Living on Live Food . To me, Alissa is like the Julia Child of raw foods, bringing what seems like really complex un-cooking techniques to us plebeians and s

Blessed Beltane to all! (belated, I know) What a gorgeous spring weekend! We were suppose to be slated for a long weekend of rain but clever Mother Nature decided to give us a break. I hope you all having a wonderful weekend! Finally green has come to the city and it looks like it's here to stay. This weekends highlights included lots of biking, garden clean up, the first market day of the year, brunch, Veg Fest , laying in the daffodils, browsing around street vendor stalls, and general outdoor awesomeness. However, it was Beltane this weekend, so I figured I should make the theme of this post a little bit more romantic or at least relationship-based? I present to you: delicious food pairings. Last week's beyond bizarre basil and kiwi combination (okay, I'm sure there are weirder things in this world) made me think of the other lovely pairings you should defini