Yam, Corn & Chard Chowder

Growing up, both my parents were proficient in the kitchen. My dad is an amazing cook and my mom is a superb baker. They both shared the responsibility of putting dinner on the table, equally (or so I remember). I also recall, when us kids were young, there was one night a week that we had to pick out a recipe for dinner and Dad and Mom would help us make it. Essentially, they were teaching us how to cook, know our way around a kitchen, also how to be familiar with vegetables and the secrets of the mysterious pantry items. In addition, whoever cooked dinner that night didn't have to clean the kitchen. That laid in the hands of the family members who ate the dinner, but were not responsible for actually cooking it. We all helped and it made light work. Whoever cooked got to kick back their feet and relax!

Because cooking was such an integral part of growing up, it is absolutely bewildering to me that there are people about us who don't know how to cook. Don't like to cook? I can understand if it's not your bag. After cooking my feet hurt, and I just want to sit down but then there's a pile of dishes staring at me. I get it. It can be time consuming and laborious. But don't know how to cook? That's a different enchilada altogether. 

Todd and I decided to devote each Sunday dinner to a little cooking class. He's the executive chef and I'm the sous chef/cooking instructor during these lessons. I'm super excited at this prospect! And I hope he is too. Todd is an exceptional waffle maker (better than me!), but his capacity in the kitchen kind of ends there. Sorry, honey.

However, that's all changing. Yesterday was the first cooking instruction and he was lead behind this tasty Yam, Corn & Chard Chowder. This chowder is slightly sweetened by yams, laden with silky strands of chard, and popping with sweet corn and split peas. 

He did such an awesome job, I think I might just have to be the sous chef every night from now on! Does your spouse cook? How do you involve your children in the cooking process?

Yam, Corn & Chard Chowder

Serves 8

Notes: Sweet potatoes can replace the yams if you like. Spinach or kale can be substituted for the chard. Be sure to clean the leeks well, as dirt likes to hide out in the leaves. 

• Peas:
• 1/2 cup split peas, dry
• 1 1/2 cup water
• pinch of salt
• Aromatics:
• 1 Tbsp. coconut oil
• 1 medium onion, diced
• 3 large garlic cloves, minced
• 1/2 tsp. cinnamon
• 1/2 tsp. turmeric
• Sustenance:
• 2 medium yams or sweet potatoes, diced
• 1 small strip of kombu (optional)
• 3 cups vegetable broth
• 3 cups water
• 1 medium leek, cleaned and sliced (leaves removed)
• Conclusion: 
• 1 bunch of chard, de-stemmed and chopped
• 11 oz. frozen corn
• 1/2 tsp. salt
• 1/4 tsp. black pepper

In a small saucepan, bring the pea ingredients to a boil over high heat. Then, reduce to low and simmer for about 35 minutes or until the water is gone and the peas are tender. Set aside until ready to use.

In a large soup pot, heat the coconut oil over medium-low. Add the remaining aromatic ingredients and saute for about 5 minutes, until the onions are soft. Then, add the sweet potato and saute another few minutes. 

Add the vegetable broth and water. Turn to high and bring to a boil, then reduce to low and simmer for about 10 minutes, until the sweet potatoes are tender. Add the leeks and cook another couple minutes. 

At this point you can remove the piece of kombu, or blend it into the soup like I did.Transfer the soup carefully to a blender and blend roughly. It shouldn't be completely smooth.

Transfer back to the soup pot and add the conclusion ingredients as well as the cooked peas. Heat over medium until the chard is wilted and the corn is heated, about 5 minutes. 

Serve hot. 

Bob told me to tell you, "Happy Monday!"

He also told me that you deserve tulips. Especially if you sign the Good Deed of The Day.

Listening to: Mree – Monsters

German Word of The Day: Yam (or sweet potato) --> Süßkartoffel (pronounced: zeus-cartoffel ) Literally translates to sweet (Süß) potato (Kartoffel).

Good Deed of The Day: Sign this petition to help rescue Masha from a "Bear Baiting" camp in Russia. This just made my heart so sad.

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Wholesome Chocolate Coffee Dessert Bread

Bakery worthy recipe right here you guys! And pretty darn healthy too. It's my Chocolate Coffee Dessert Bread and it's my new obsession. I shall eat you (the bread) all up and when you are all gone, I will make another. I'm now the God of all vegan chocolate dessert breads. Whoa, ego check. That's rude.  Here's how I became said God. We have so many leftovers you guys. So many. Todd and I aren't what I'd call massive eaters. Don't get me wrong, I freaking love food. Like, going to the grocery store is literally one of my favorite things to do. I. Love. Grocery. Shopping. There's no way you looove grocery shopping if you don't have delicious thoughts of food that continually preoccupy and intrude your mind on an hourly basis. I guess it makes up for my extreme aversion to every other possible type of shopping out there. Whether it's for clothes, home, beauty, or what have you. But especially the clothes. What I'm trying to say is that we just don't eat food in gargantuan amounts. What does this have to do with this dessert bread? I'm getting there.

Okay, loads of leftovers. In our house, that means it's obviously time for me to make something sweet! I wanted to make a bread (being easy was a requirement), but it had to be kind of dessert-like (obvs), it had to have chocolate (duh), annnd it had to be somewhat healthy (I know, I know). Finally, I settled on a chocolate coffee dessert bread. This bread was a total experiment and I knew that if it completely flopped, I'd have no post for today. I made peace with that and went on my merry way. 

Why was this bread such an underdog (or All-Star depending on your viewpoint)? You'll find out. Firstly, no chicken eggs. Flax seed eggs are used instead. Vegan baking can be tricky, especially if you've learned to bake using non-vegan ingredients. I also used two parts all-purpose flour and one part whole wheat pastry flour, to add a bit of nutrition. Next time I make this, and there will be a next time very soon, I'll try it with only whole wheat pastry flour. No canola oil. People get all sketched out by using olive oil in baked goodies. I pretty much always use olive oil (or coconut oil) because canola oil is just straight-up dodgy, you know? I've never really had an issue baking with it, unless the dessert is very delicate with regards to flavor. Other tastes overpower any potentially offending note from the olive oil, in my experience. 

But that's not all I did. Nope. The big undertaking was using almost entirely dates to sweeten this dessert bread! I'd read up about how 1 cup of dates can be blended with 1/2-1 cup water to make a date paste that can replace 1 cup of sugar. However, I'd never really tried it and honestly I had to really Google the shit out of it to find the ratio. Surprise, it's pretty much one to one. I use dates in my smoothies and the like, but I'd never flat out used it as a substitute for sugar when baking.

I wish I had discovered this earlier! Check out the graphic below on dates kicking sugar out of the park with a big, nutritious punch to the face! Dates have almost half the calories, cup for cup compared to sugar, 12 grams of fiber and a whole lotta potassium. So next time, try using dates instead of sugar in your baking! 

Have you tried the Google food comparison thing? Just type in any two foods with "vs" in between them into the Google search bar. I discovered this on accident one day by typing in "yam vs sweet potato"...and now I'm addicted to. You should definitely go try it. Moving on, since there's already 1 cup non-dairy milk in this recipe, I decided I would blend the dates with that. I wasn't sure if the bread would be sweet enough, so I added 2 Tbsp. of vegan sugar just to be safe. My sweet tooth told me to do it. I was also a little scared that the bread wouldn't rise for one reason or another. Let's just say this bread was loads scary and there were many leaps of faith taken by yours truly. 

But oh boy did my boldness pay off. This bread has the absolute perfect texture. It's dense but not brick-like. Fudgy but not goopy. Moist but not wet, and crumbly but not in excess. There's a rich, chocolate flavor that's balanced by the coffee and since this bread isn't exceptionally sweet, those deep flavors are really empowered.

Wholesome Chocolate Coffee Dessert Bread

Makes 1 loaf

Notes: This bread can be as sweet as you'd like, or not! Feel free to add 1/2 cup of chocolate chips to sweeten the deal, or additional sugar. 

• Prep:
• 1 Tbsp. ground flax seed
• 2 Tbsp. water
• 1 cup sweetened (or not) coconut or soy milk
• 1 Tbsp. lemon juice
• 1 tsp. apple cider vinegar
• Blender:
• 1 1/2 cup pitted medjool dates, packed (about 17)
• 2-4 Tbsp. vegan sugar (optional)
• 1-2 packets of instant coffee granules (2-4 grams) 
• 1 tsp. vanilla extract
• Dry:
• 1 cup all purpose flour
• 1/2 cup whole wheat pastry flour
• 3/4 cup unsweetened cocoa powder
• 1/2 tsp. baking soda
• 1/4 tsp. salt
• End:
• 1/2 cup olive oil
• small bit of powdered sugar

In a small bowl, mix together the ground flax seed and the water. Place in the fridge until ready to use. 

In a pyrex measuring cup or bowl, whisk together the milk, lemon juice, and vinegar. Allow to rest until ready to use, at least 5 minutes. 

Preheat oven to 350 F and coat a loaf pan with a nonstick cooking spray. 

Add the blender ingredients to a blender. Now add the flax mixture and the milk mixture. Blend on high, until the dates are pulverized into a smooth paste. 

In a large mixing bowl, whisk together the dry ingredients.

Stir the contents of the blender into the dry ingredients until almost mixed, then add the olive oil. Continue to stir until the batter is well combined. 

Pour the batter into the loaf pan and bake at 350 F for about 50 minutes, until set. When done, remove and allow to cool in the pan on a wire cooling rack for 10 minutes. 

Then, transfer to a cutting board and dust with powdered sugar. I don't have a fancy sifter, so I just use my mesh strainer.

Cut into slices and serve. Store in an airtight container. This bread might taste even better the next day, in my opinion. 

Bob wasn't pleased that he didn't get any of the bread. No chocolate for dogs, Bobbeldore! 

Listening to: Keren Ann – End Of May

German Word of The Day: Coffee --> Kaffee (pronounced: kaffee or kaff-E) So, not that exciting...but now you know!

Good Deed of The Day: Take action and sign this petition to tell the Department of Justice to hold BP accountable for dolphin deaths due to the BP oil spill in the Gulf. The author is the Environmental Defense Fund. 

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Basil Cream Pasta + Spring Vegetables & Tofu

Okay, first...a question. What do you feed your vegan dog? Bailey has been on Taste of The Wild - Salmon for a long time now, but I harbour yucky feelings about it. Yes, yucky feelings regarding the ethics of said dog food of course, but more so about Bob's optimum health. First and foremost let it be noted that I've done a lot of research on the subject of vegan dog food and I know that dogs can thrive exceptionally on a vegan diet. Cats, however, absolutely cannot. Also, interesting factoid, the longest dog to ever live was vegan. So there's that.  Bailey is basically Todd's and my furry, giant toddler (he can open doors, cabinets and microwaves, people). We want him to be the healthiest he can be. This is why he gets walks twice a day (you think I enjoy going out in 60 mph winds) and eats his fair share of vegetable trimmings #nocompostncessary. He'll eat any vegetable, really. Except raw onion and celery. He politely passes on those. 

If you follow Produce On Parade using Facebook, Instagram, and/or Twitter you'll know I'm thinking of transitioning him to Natural Balance Vegan Formula dog food. Do you have experience with this dog food or any other vegan dog food? Bailey is a seven year old Husky/German Shepherd rescue who weighs 92 lbs., and is moderately active...when feels like it. I would very much appreciate any input into this matter. Thank you in advance!

Okay, back to people food. And boy this is a good one.

Sometimes I just want need a rich and creamy pasta dish. You know, where plant-based milk and cashews can do their beautiful dance together in a Vitamix? Throw in a handful of fresh basil to this cream sauce and it's on an entirely different level of ecstasy. Combine with steamed broccoli, asparagus, and a little baked tofu...that there is a one amazeballs meal. Quick note, I'm somewhat intrigued by the fact that I did not get auto corrected for amazeballs. Interesting. 

Nom, nom, nom...basil. Best herb ever, no? Is there anyone just going through life not liking basil? I'm curious. 

Basil Cream Pasta + Spring Vegetables & Tofu

Serves 6

Notes: For the pasta in this dish, I tried to pick a shape that was similar to cut asparagus. Penne would work well, too! The vegetables can be steamed, roasted, or sauteed and any vegetables you like can be substituted. I used coconut milk for this recipe. Almond milk isn't recommended as I think it has too strong of a flavor and may overpower the basil. 

• Sustenance: 
• 1 head of broccoli florets, chopped
• 1 bunch of asparagus, sliced on the diagonal 
• 1 lb. pasta, dry (your choice)
• 9 oz. baked tofu (I like Wildwood brand), cubed small
• Onion & Basil Mixture:
• 1/2 Tbsp. olive oil
• 1 medium yellow onion, diced
• 2 garlic cloves, minced
• 1/2 cup fresh basil, chiffonaded 
• Roux:
• 1 Tbsp. olive oil
• 1 Tbsp. all-purpose flour
• 2 cups soy or coconut milk
• Blender:
• 1/2 cup raw cashews
• 2 Tbsp. nutritional yeast
• 1 tsp. kosher salt
• 1/4 tsp. ground black pepper

Begin by steaming the chopped vegetables. I did this in my electric steamer. You want them tender and bright, but not mushy. Alternatively, they can be roasted or sauteed. 

Bring a large pot of salted water to a boil for the pasta. 

Meanwhile, heat 1/2 Tbsp. oil in a small saucepan on medium-low. Add the onion and garlic. Sautee for about 5 minutes, until the onions have browned. 

Next, add the basil to the onions and saute for about 1 minute, until just wilted but still bright green. Remove from heat and transfer to a small plate until ready for use. 

If the water is boiling for the pasta, add it and cook until al dente. Strain and set aside. The pasta should be done right after the rest of the recipe is finished.

In the same saucepan, heat 1 Tbsp. oil over low. Then add the flour, stirring for a few minutes until the flour becomes fragrant. Now, slowly whisk in the soymilk and turn to medium heat. Whisk occasionally until the milk has thickened slightly. Transfer carefully to a blender. 

Add the blender ingredients as well as the basil and onion mixture to the blender. Blend on high until smooth and creamy. A tip for blending very hot ingredients is to allow a little steam to vent through the lid so there's no explosion. 

Chop the tofu into small cubes. 

Drain the cooked pasta if it hasn't been already and add it back to the pot. Mix in half the sauce. Stir well to coat, then incorporate the vegetables and the tofu. Add the remaining sauce and mix very well. 

Serve hot and topped with additional fresh basil. 

Whew, thanks for hanging in there with me through this very hodgepodge post. There's a lot of my mind, okay.

Love the violin in this song.

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German Word of The Day: Basil --> Basilikum (pronounced: bah-zill-E-come) Love it. I hope they don't actually just use "basil" though, that would be unfortunate. 

Good Deed of The Day: Today I am asking for your help to end the Canadian commercial seal slaughter by implementing a federal buyout of sealing licenses. Sign this petition! Baby seals being slaughtered people. For their pelts. Legally! And if that doesn't piss you off...it should. Let's try and do something about it, eh? I'm Alaskan (Canada's little sister), so I can use "eh" here. 

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