Fall Abundance Bowl

Fall.  Such a beautiful season!   The air is cool. The trees are bursting with colours.  Even the fashion has more character. At this time, we also see a lot of colourful vegetables: squash, beets, radishes, heirloom carrots and kohlrabi in various shades and varieties.

Two weeks ago, my husband and I visited Montreal.  Our friend Chloe took us around this charming city.  We explored the place mostly by foot.  We checked out markets, spice and tea stores, unique cafes and artisanal shops.  We ate awesome food and met new friends.  One of the places we visited was Marche Jean Talon, a huge market displaying all the wonderful produce of Quebec.  The sights, smell and energy of this place was intoxicating to a foodie.   I just had that urge to cook when I was there!

So here's a dish I made this weekend - inspired by the new season and our recent trip to Montreal.  I call it 'Fall Abundance Bowl.' This is a mix of raw and cooked salad, a bit more satisfying and grounding as our bodies also change with the season.  You can definitely design your own abundance bowl with whatever vegetables and other ingredients available in your own kitchen.  This is a huge dish which is also great for packed lunches.

Roasted Veggie: 
1  medium delicata squash, cut into 1/2" thick ( no need to peel if not too mature) 
4- 5  sprigs of thyme
1 1/2 Tbsp. coconut oil
salt and pepper to taste

Preheat the oven to 375F.  Place the cut squash in a roasting pan and mix it up with the other ingredients.  Roast for 25-30 minutes until slightly brown and tender. 

Salad: 
3 cups shredded purple cabbage
2 carrots, shredded or shaved using a veggie peeler
A few radishes, thinly sliced
2 handful of microgreens
4-6 Romaine leaves, chopped or any greens of choice
2 c. cooked quinoa or grain of choice
1 c. cooked white beans or chickpeas
1/4 c. dried cranberries
1/2 c. pumpkin seeds (lightly toasted for more flavour) 
4 scallions, thinly sliced diagonally

Dressing: 
1/3 c. tahini
1/3 c. water
2 Tbsp. olive oil
2 Tbsp. lemon juice
2 tbsp. apple  cider vinegar
1 1/2 Tbsp. maple syrup
1 Tbsp. tamari (optional) 
1 small garlic, chopped
1/2 tsp. grated ginger
salt  and pepper to taste 

Serve on bowls arranging the different components to show off their different colours. Drizzle the  dressing. 

Suggestions:  Use different vegetables and a different dressing.  I had these two older posts here and here

Here are the photos from Montreal.  

I hope you're enjoying Fall with its rich colours, wonderful food at the market and even just taking out your jacket, scarf and boots from storage.  

Xoxoxo,

Lina

"Vietnamese Style" Rainbow Noodle Salad

It feels like an endless summer here in Toronto and I'm loving it!  Salads are still the way to go when it's hot and sticky outside.  Vietnamese vermicelli salad used to be one of my favourite Asian-inspired dishes and I've since tweaked this classic to make it more enjoyable for my family and guests.  My friend Pressie loved it when we had her family over three weeks ago.

"Vietnamese Style" Rainbow Noodle Salad

Salad:
1/2  package brown rice and millet noodles (cooked according to package directions)
or your choice of gluten-free noodles
3 cups shredded purple cabbage
2 carrots, peeled and  spiralized or cut into thin julienne
1 zucchini spiralized or cut into thin julienne
1 cup fresh or frozen green peas
1/3 c. sunflower seeds, lightly toasted
1/4 c. mint leaves, thinly cut
1/4 c. cilantro, thinly cut

Dressing:
1/4 c. lime juice
4 Tbs. Braggs liquid aminos
2 Tbsp. maple syrup
1  1/2 Tbsp. avocado oil or walnut oil
1  1/2  Tbsp. toasted sesame seed oil
1/2 tsp. grated ginger
1 small garlic clove, minced

Prep all ingredients and assemble the salad 30 mins. before serving.  Leave some of the herbs, peas and sunflower seeds for topping.  This can serve from 6-8 people.  See some variations below.

 

There's a lot of ways this can be made:  adding your own choices of veggies and protein.  Sprouts and cucumber are great as well.  For a 100% plant-based option, I added green peas and toasted sunflower seeds.  Instead of using rice vermicelli, I went for brown rice and millet noodles (I used this brand).  For the dressing, I've replaced fish sauce with Braggs liquid aminos like this but  feel free to use coconut aminos or soya sauce or tamari. 

I hope you've been enjoying the last part of the Summer.  Tomorrow most kids go back to school in Canada.  My son started University a bit early last Thursday...exciting times for our family!  We're so grateful for this new milestone.    To celebrate the Labour Day weekend, we get to join our friends at a beach day yesterday.  We drove 2 hours to the Sandbanks and we had a blast!  I'm sharing some of the photos we took.

Raw Persimmon Cheesecake With Cacao Sprinkles - Our 20th Anniversary Cake

October 30th was an important day for my husband and I.  It was our 20th Anniversary!  Wow! I just couldn't believe how time has flown.  There's so much gratitude in our hearts...so thankful for God's blessings through the years. The lessons we've learned and are continually learning in our marriage and parenting make it even more special and meaningful. 

So to celebrate the occasion, I wanted to make a special cake...something with my favourite fruit in season...with just the right flavours and ingredients to go with it.  And delicious enough for everyone.  I'd love to share it to friends, co-workers and relatives. 

With that intention, I was so ecstatic when I found a box of the freshest and nicest looking Fuyu persimmons at my grocery store. As if they were just there waiting for me. Raw persimmon cheesecake here I come!  This would be the 2nd installment to my "dessert making adventure." I wrote a bit about persimmons in an earlier post here.  For this recipe, no sweetener was necessary. Isn't that awesome?

As I write this, I'm happy to share that the cake came out very well...it was enjoyed by our mini community.  I felt the joy as people smiled and savoured this homemade 20th Anniversary cake!

 Raw Persimmon Cheesecake  With Cacao Sprinkles

Crust :
1 c. raw  almonds 
6 pcs medjool dates, pitted and sliced into small pieces 
4 Tbsp raw cacao powder 
a pinch of sea salt 
1 vanilla pod scraped or 1/2 tsp. vanilla powder 

Method: 
1. Place almonds in food processor and process until finely chopped. 
2. Add dates, cacao, vanilla and salt and process until mixture stick together. 
3. Transfer the mixture into the bottom of a 9" spring form pan lined with parchment paper (a smaller 7" pan can also be used which will yield a thicker cake). Make sure to press it well. 

Filling:
2 1/2 c. raw cashews, soaked overnight or minimum 4 hours
3 c. Fuyu persimmons, peeled and chopped 
1 c. fresh orange juice 
1/4 c. lemon  juice 
1/2 c.coconut oil, melted
(see #3 below on sweetener)

Sprinkles:
2 1/2 Tbsp. cacao nibs 

Method: 

1. Rinse and drain soaked cashews. Prep the persimmons, orange and lemon juices, melt the coconut oil by placing it on a small bowl over a pan of  simmering water. 
2. Transfer them all into a high-speed blender. Process until smooth. 
3.  Adjust the taste.  If persimmons are very ripe, no sweetener is required otherwise add up to 2 1/2 Tbsp. of maple syrup if they are still a bit crunchy.
4. Pour over crust. Sprinkle the cacao nibs on top. 
5. Freeze until cake becomes solid, approximately 6-7 hours.
6. Remove from the freezer 30 minutes before serving. Enjoy!

There's also an older cheesecake recipe made of pomegranate, my other favourite fruit. You can check it at this link. 

Marriage is a gift and I am truly grateful that Angel and I are partners in this life that God gave us.  I'm thankful for the bible, a standard that both of us can trust.  Then there's our good friends who help hold our hands when we need strength and support. I can truly say that we are enjoying each other.  Happy 20th my dearest! 

XoXo,

Lina

"Homemade Bibimbap"

It's been a rainy Saturday so I thought it's just perfect timing for one of those recipes that require a longer time to prepare.  What a treat for someone who usually only has 30 minutes to whip up meals during the week.   

Bibimbap is a Korean dish which literally means "mixed rice." The traditional one is usually served on a hot stone pot (pre-heated in the oven) with steamed rice, topped with "namul" (a mix of sauteed and seasoned vegetables) and a chilli paste called "gochujang."   Other additions are raw or sunny side egg, meat or tofu.  The ingredients are then stirred together before eating.  This dish is nutritious and looks so colourful.

Every now and then, we would visit a Korean restaurant in the Uptown area of Toronto to eat bibimbap. Lately, I've been making my own homemade version and so I've finally decided  share it.  The ingredients are not written in stone and would really be all up to you.  This is one of those that anyone can get creative on.  I'm using tempeh with this mix and I pretty much did everything non-tradional.   Sometimes, Austin even wants a different version by omitting the rice and substituting it with soba noodles. Some veggies can also be raw.  

"Homemade Bibimbap"
 Serves 4
 Ingredients:
 Maple ginger tempeh, recipe below
Pickled daikon radish and carrots, recipe below
1 cup black rice for cooking
Sautéed enoki  mushrooms, recipe below
Sautéed shiitake or oyster mushrooms, recipe below
1 package bean sprouts, blanched
1 lb. baby bokchoy cleaned, washed and blanched
Boiling water for blanching
1 sheet nori, cut into strips
3 Tbsps. sesame seeds, roasted
Asian sesame sauce, recipe below or this option

Maple Ginger Tempeh
1 block organic tempeh (250 g.) cut into 5 strips
( I used this brand)
1/2 c. water
1 tsp. walnut oil

Marinade
2 Tbsp. Braggs liquid aminos, tamari or Nama shoyu
2 tsp. maple syrup
1/2 tsp. ginger, grated
2 cloves garlic, grated
3 Tbsp. lime juice
1 1/2 Tbsp. apple cider vinegar

1. Lay the tempeh strips in a glass container.  Mix the marinade and pour over. Coat and marinate the slices for 1 hour and up to overnight.
2. Transfer the tempeh slices into a skillet and add the water. Bring to a boil then lower the heat to medium. Let them cook until all the water is absorbed, about 15 minutes, turning over once halfway thru cooking.
3. Add the oil then finalize cooking by browning at  approximately 2 1/2 minutes each side.
4. Cut into smaller cubes before serving.

Quick Pickled Daikon Radish & Carrots
 1 small daikon radish, julienned, about 2 cups
2 medium sized carrots julienned, about 2 cups
1/2 tsp. sea salt
1/4 cup unpasteurized apple cider vinegar
2 tsp. maple syrup
3 Tbsp. water, boiled then cooled down
2 cloves garlic, grated

1. Wash, peel and julienne the daikon and carrots. Transfer to a bowl and add the salt. Stir and leave for approximately 10 minutes to soften. Transfer to a colander or wire sieve and rinse in water. Squeeze and drain well.
2. Place the vegetables in a clean jar . Mix the pickling ingredients together and pour over. Best eaten after a day or two but they're good to go after 1 hour.

Sautéed Shiitake and Enoki Mushrooms
 .75 - 1 lb. shiitake or oyster mushrooms, sliced
1 pack (150 g.) enoki mushrooms , bottom end cut 
1/2 of a small onion, chopped
2 cloves garlic, minced
1/4 c. chopped tomatoes
1/4 c. water

In a pan on medium heat, sauté the onions until soft, approximately 3 minutes then stir in the garlic and tomatoes and continue to cook until the tomatoes soften.  Add the shiitake mushrooms. Let them sweat then add the water. Stir and cook for about 8-10 minutes at which time the water will be absorbed. Move them to one side of the pan then add the oyster mushrooms on the other side. These will cook in 2 minutes with just the heat of the pan. Remove and transfer them to separate bowls.

Cooking the black rice: wash and soak the rice  for 2  hours if time allows. In a saucepan, place the washed rice with 2 cups water and bring to a boil. Adjust the heat to low until water is absorbed, approximately  30-40 minutes.

Blanching the sprouts and greens: boil water in a medium sauce pan. Place the sprouts in a wire sieve then lower into boiling water for only 20 seconds. Transfer in a bowl with filtered cold water to stop it from cooking further. Drain and transfer to another bowl.  In the same water, place the bokchoy and leave to blanch for 2 minutes then repeat the same cooling down process as the sprouts. Place in a bowl.

Dry roasting the sesame seeds: in a skillet on low heat, place the sesame seeds and let them roast until they turn fragrant, approximately 5 minutes.

Sauce:
3 Tbsp. Braggs liquid aminos or tamari
3  Tbsp. brown rice vinegar
2 Tbsp. lime or lemon juice
1/2 tsp. grated garlic
1/4 tsp. grated ginger|
1 Tbsp. tsp. roasted sesame oil
Hot sauce to taste (I used this)

Assembly: in four bowls, place a serving of each ingredient. Add sauce and top with roasted sesame and nori strips. Stir before eating. Enjoy!

Other options:  kimchi, tofu, zucchini, other greens like spinach, watercress or choysum.

I've been thinking that maybe next time I can make something sweet as my tendency is always on the savoury side.  Freshncrunchy just turned one and I should be posting something celebratory like a cake, right?  I'm hoping I can come up with a good one...desserts are a challenging projects to me.  Wish me luck:)

Warmly,

Lina

Roasted Kabocha Squash Salad With Balsamic & Citrus Dressing

Happy Fall!  I know I'm a few weeks late in getting into the  Autumn spirit...let's just say this tropical girl at heart was stuck in a summer frame of mind as usual.  Then as I walk out everyday lately, the colourful leaves just kept reminding me that it's time to move on and embrace the new season.

So here we go...October calls for squash dishes.  My son is a big lover of this yellow vegetable and if it was up to him, he would have squash soup everyday. I bought a few organic ones from The Big Carrot two days ago and today, I cut up a whole kabocha squash for 2 dishes, one for his soup and another for a roasted squash salad.  We will post the salad recipe now and the soup next week.

In the Philippines, we call "winter squash" "kalabasa" and we didn't really have all the different North American varieties.  It's mostly just kabocha and maybe his cousins autumn cup or buttercup. And so growing up, I was so accustomed to their sweet, creamy and nutty qualities that even now, I'm still more inclined to buy these varieties than maybe a butternut or a delicata.   At any rate, winter squash is a great source of beta-carotene...that yellow/orange pigment in foods.  Beta-carotene is converted by the body into Vitamin A which is an antioxidant. We need this vitamin for good eye health, protection against cancer and heart disease and for healthy skin. You can check this link for a good read about winter squash.

Roasted Kabocha Squash Salad With Balsamic and Citrus Dressing
Ingredients (Preferably Organic)

1/2 of kabocha squash, peeled and cut into 1" cubes, about 2 1/2 cups
2 cloves garlic, lightly smashed
2 tsp. olive oil
pinch of black pepper

6-7 oz. greens ( I used baby spinach and baby romaine leaves)
1/4 c. thinly sliced red onions
1/4 c. toasted  coconut flakes
3 T. dried Goji berries

Dressing:
1 Tbsp. cold pressed olive oil
2 Tbsp. sulphite-free balsamic vinegar
juice of 1/2 mandarin
pinch of black pepper
optional salt to taste

Method:
1. Preheat the oven to 400 degrees F.  Cut the squash into half, peel and scoop the seeds out then cut them into 1" cubes.  Place them in a baking dish.  Add the  olive oil, garlic and black pepper then toss to combine.  Roast until tender but not too mushy approximately 25-30 minutes .  When cooked, cool it down and set aside.
2. While the squash is roasting, dry toast the coconut flakes in a skillet on medium heat until they turn lightly brown and crunchy, about 5 minutes. Prep the greens and slice the onions.
3. Combine the dressing in a small bowl.
4. Assemble the salad by mixing the roasted squash with the greens, the red onions then pour the dressing. Top with toasted coconut flakes and goji berries. Enjoy!

Suggestions: 
1. You can use a different variety of winter squash that's available in your market.
2. Other greens like arugula or lettuce are also great options.
3. Instead of goji berries, pomegranates will also give the dish that bursting red colour. I was planning on using pomegranates but found out on the last minute that the one I had in my kitchen was rotten.
4. And incase coconuts are not your thing, substitute them with either walnuts or pecans. 
5.  You may also like these older recipes for squash here or here.

Enjoy the colours of Fall!  To my friends and relatives  in the Southern Hemisphere, enjoy your Spring!

Warmly, 

Lina