Chili-Lime Corn Chips with Edamame Guacamole [gluten-free, vegan]

So the Super Bowl is soon. And really, I don’t follow football. In fact, I’ve never watched a (full) game. I think I am in the great minority when I say that my favourite sport is baseball.

I don’t watch hockey, football, golf, or tennis, which seem to be rather popular. Baseball for the win!

And if an extra lump some of cash fell into my lap, I would buy seasons tickets for baseball in a flash (well, there are likely some other things I would buy first, but I mean some extra extra cash.)

The one thing I do know is that any sort of event (Super Bowl included) means I can create themed recipes. And any excuse for creating new recipes is fine by me. Especially when it includes chips and dip, like these chili-lime corn chips with edamame guacamole.

Crispy Potato Chips with Onion Kale Dip (gluten, dairy, egg-free; vegan)

This recipe is from the article “Last Minute Holiday Entertaining”, originally appearing in the St. Catharines Standard.

Simple Olympic-inspired fuel ideas || Tuja Wellness

I recently started penning some columns for Tuja Wellness, an online community geared toward hunting down the best-of-the-best health and wellness vendors across Canada. They are loaded with articles, city guides, and interactive community, and more!

Check out my review on Sanuks, my absolute favourite shoes of all-time, and my latest post on simple Olympic-inspired fuel ideas. My essentials? Bananas, nut butters, coconut water, and smoothies.

Read the full article here, Fuelling Like an Olympian, along with a recipe for some easy-to-reach-for gluten-free vegan snack bars!

Chocolate Cream Truffles (vegan, gluten-free)

Over the next couple of days, I’ll post up recipes of what I have been baking and making for the holidays. Posts will be brief, short, and delicious!

Chocolate Cream Truffles

Easy to prepare, these chocolate truffles feature a smooth gananche filling, encased with a creamy chocolate coating. Use good quality chocolate for best results.

 

Makes about 30 truffles

Ganache Filling:

1/2 pound/227g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1/2 cup full-fat canned coconut milk
1 teaspoon vanilla extract

For rolling:

1/4 cup unsweetened cocoa powder
2 tablespoon icing sugar

Chocolate Coating:

180g semi-sweet nondairy chocolate chips (I use Enjoy Life)
1 tablespoon (15mL) coconut oil

Put the chocolate in a medium bowl. Put the coconut milk in a small saucepan. Bring to a simmer. Pour over the chocolate. Stir until all of the chocolate is melted. Stir in vanilla exact. Pour the mixture into a shallow bowl (such as a glass pie plate). Let cool to room temperature. Refrigerate at least 6 hours or over night, until firm.

Line a cutting board or plate with waxed paper. Put the cocoa powder and icing sugar in a small bowl. Mix well. Use a melon baller or a small scoop to scoop the filling mixture into 1-inch balls, putting them into the cocoa mixture. Roll the balls between your palms to create a smooth, cohesive ball.  Put the ball on the waxed paper. Repeat with the remaining mixture. Freeze the balls for at least 30 minutes.

To coat the truffles, melt the chocolate and oil together in a double boiler or in the microwave. Let stand 5 minutes. Remove the balls from the freezer. Dip the balls in the melted chocolate, coating completely. Return to the waxed paper. Repeat with remaining balls. Freeze until completely firm, about 20 minutes, before storing. Store in the freezer or refrigerator.

The Best Rice Cooker Brown Rice

Let’s be honest with ourselves: although we might be good cooks or know our way around the kitchen, sometimes we just can’t master something we really, really want.

For me, it was good rice.

Sounds silly, doesn’t it? Who can’t make a pot of good rice? Every time I made it, it would be too mushy (though I don’t mind it that way), or too dry (and I had to add more liquid), or too something. But never as good as I would eat a restaurant.

Thinking of the holidays with a vegan cheeseball

Wow, this time of year sure gets away from you! I’ve finally wrapped up the manuscript for the second book in The Allergy-Free Cook series, so I am pleased that baking cakes and cookies is finished for a bit… except for the fact, of course, that it is the holidays and I’ll start baking again soon!

I absolutely love Christmas and the holiday season. This year, I’m finding it a little more difficult to dive into that holiday feeling considering it is still about 14 degrees outside. Though I love it for various reasons (running, primarily) it just doesn’t get me into that holiday mood. But then, come January when we have boatloads of snow, I’ll be thankful it was so mild for awhile!

Hallowe’en treats and, yeah, I’m a little gross

Two years ago I wrote an article for the Standard. It was pretty gross. It was about Hallowe’en (which, really, I don’t even like very much).

That being said, I dug up the article and thought I would post some of it. Mostly because it’s gross.

You know what is also gross? My pumpkin that I carved this way for the last 8 years or so. This one is from a few years ago.

New vegan products, coming soon (Vegan MoFo #6)

Today I got to participate in a book signing at an expo for health food stores and health product companies. It was fun! But I’d have to say, one of the best parts was the 500+ booths doling out free stuff.

I was familiar with most of the companies – the ones I didn’t know were mostly supplements. There were free samples to eat at most of booths, too, though I didn’t risk it because of cross contamination. I did soon realize, though, that most of the booths were more than willing to fill my bag with their product.

My favourite spice: cardamom (Vegan MoFo)

I love spice-flavored anything. I’m never one to turn down anything with cinnamon, and love the smell of it wafting as I slow-cook apples for applesauce. Nutmeg makes me swoon, and I have a nutmeg cake in my second book that I adore! Cloves I could take or leave, and though a clove-flavor as a dominant one isn’t my flavor of choice, I do adore a pinch or two in gingerbread and pumpkin dishes.

But there is one that stands above the rest. And it’s name is cardamom.

Vegan MoFo #4 – 8 reasons why (gluten-free) vegan baked goods are better than anything else

Right now, I’m in a bit of a baking frenzy. I bake daily, testing and perfecting recipes for the second book in The Allergy-Free Cook series. While the first book is focused on breads, muffins, rolls, and things like that, the second book will be loaded with cakes, cookies, cupcakes, and bars.

Needless to say, until this is finished, all I think about is baking. Actually, when I’m finished, I’ll still be thinking about baking for the third book.

Since my mind is constantly full with new ideas for cakes, a new ingredient to try, a method to experiment with, it’s in constant motion, all dedicated to baking. I go to bed thinking about cake, wake up thinking about cookies, ponder about brownies on my runs…