Marketday!

Today is Marketday and more often than not we spend Marketday with my sister.  We roam the market checking out what is fresh, we chat about our much anticipated garden…we have even named our gardening journey - Urban Farmer Gal’s Unite!   Today though, we spent Marketday with Dan’s parents.  They normally go to the St. Jacob’s market so we thought we would play tour guides and take them to the Kitchener market.  What a fun day!  Then we came home and started a nursery... We planted the seeds for some of the herbs and veggies that will be in our garden this summer.  F U N!  Mama brought seeds she saved from her own plants, she brought seeds from my sister and brother in law’s garden which is all the way in BC, and I had some of my own store bought heirloom seeds.  We spent some quality time digging in the dirt…on my dining room table.

 

 Last weekend we missed Marketday because we took a mini holiday and went to Buffalo.  We found a delightful restaurant that offered vegan and vegetarian options.  If you are ever in Buffalo, check out Merge…delish and lovely ambiance!  We highly recommend the Vegan Alfredo and the Gumki!!  Neither of those inspired the recipe I am posting today however…the appetizer was the inspiration for what I created in our kitchen this week…it was so good that we ate over half of it and walked around with food bellies for the rest of the night.  I can also tell you that this dish is even better the second day once the flavors have hung out and melded together.

 

 

Sweet Potato Lentil Gratin

Serves 4 to 6

 4 small/medium sweet potatoes, peeled and thinly sliced (I used my mandolin)

1 tbsp olive oil
½ sweet onion, diced
1 minced clove of garlic
1 cup chopped pineapple
¾ to 1 cup unsweetened coconut
¾ tsp ground cardamom
½ tsp cayenne (less or more depending on how hot you like it…we try to lean more to the hot side so I used more)
Salt to taste
Fresh ground pepper
½ cup finely chopped mixed nuts
1 ½ cups of organic lentils

1.       Preheat oven to 375 degrees. 

2.       Parboil the potato slices in boiling salted water for about 5 mins…maybe a bit less depending on how thick you have sliced them.
3.       Heat the olive oil in a large pan over medium heat.  Add the onion and cook until tender – about 5 minutes; add the garlic and cook for 1 minute more.  Stir in the pineapple, coconut milk, cardamom, cayenne, and salt to taste.  Heat on medium for about 2 or 3 minutes. Set aside.
4.       Lightly oil a casserole dish.  Arrange half of the sweet potatoes on the bottom of the dish; lightly season with salt and pepper; spread half of the lentils on top of the sweet potatoes.  Top with half of the pineapple mixture.  Arrange the rest of the potatoes; season; spread the remaining lentils and then top with the remaining pineapple mixture.  Sprinkle the nuts on top. 
5.       Bake for 40 minutes or until the potatoes are tender. 

Nom nom nom…nuff said!

Feb 24, 2013

Wow!  It’s been almost a month since our first blog and what a busy month it has been.  What have we learned this month you ask?  For that, you need some background info.  As foodies, we used to eat out 4 to 5 times a week.  We loved to experience different cultures thru food…heck we still do!  Since we have changed our diet and lifestyle we eat at home, and pack our lunches so we can control what goes into our food.  What we have learned in the last month since our diet is so clean and healthy, is that eating out is a painful experience for 2 reasons.  1.) It is much more difficult to find places where we can confidently order from the menu and know that our entire meal is plant based.  2.) When we do eat out we consistently experience bloating, upset stomachs and headaches…etc.  I do want to note here that we have found a couple really great vegan restaurants not too far from where we live and our experiences at both of these locations were great!  One other thing we noticed is that smells that used to make our mouths water now do quite the opposite.  We happened to be walking past the meat section of a grocery store the other day where there was an employee running a taste testing station.   The smell of the meat was over powering and we were so surprised that it was the complete opposite of appetizing.  It was kind of mind blowing really! 

One of our new rituals is to go every Saturday morning to the local farmers market to experience the sights, sounds (we love the buskers), smells and the food…oh the food!  We have made a commitment to try a new fruit or vegetable each week.  Last week it was fennel.  Now Mr. Pepper, he loves black licorice…but me not so much.  The smell is enough to have me running in the other direction.  However I’m all for new things so I thought what the heck!  I have been juicing a lot lately and prepping to do my first juice fast so I tried a green juice with fennel…had I not thrown some radishes in there because they happened to be on the count, it likely would have tasted ok.  So I will try it again but sans radishes.  

 

 

 

 

Part of our journey is trying new recipes…here is one that quickly has become a regular meal at our house and currently is my personal favorite:

Sweet Potato and Black Bean Enchiladas

3 large sweet potatoes and cut into large cubes
1/2 white onion
1 can of organic black beans, or 2 cups freshly cooked
3 tbsp molasses (I use fancy molasses but any kind will do)

1 tbsp almond butter
1-2 tbsp lime juice
1/2-1 tsp salt (to taste)
1 tsp cumin
2 tsp chili powder
Black pepper to taste

Herdez Green Salsa (avail at most grocery stores in the Mexican section)

8-10 whole grain tortillas (I have used Kamut as well)
1/2 cup or so Daiya pepper jack or cheddar cheese (optional)

Pre-heat oven to 350 degrees

Boil a large pot of salted water, and add the sweet potatoes. Cook till they’re fork tender, and drain and set aside.

Sauté the onion with a few tablespoons of water or some coconut oil spray until they are translucent and starting to brown. Add the sweet potatoes, black beans, molasses, almond butter, lime juice, salt, cumin, chili powder, and black pepper. 

Mash with a hand masher or fork till the mixture; leave the mixture a bit chunky.

Assemble your enchiladas by rolling about 1/4-1/3 cup of the filling into each tortillas; lay them side by side in a rectangular baking dish.

Cover them with the entire jar of the Green Salsa.

Sprinkle with Daiya or cheese if using either…you don’t have to use either if you don’t want to.  I’m not a fan of the processed vegan cheese so far but wanted to try it.

Bake for about 30 minutes; until the cheese has melted and enchiladas are hot.

Makes 4 to 5 servings of 2 enchiladas each.

Yummy!