Saturday, June 27, 2009

The Bakewell Tart & my 101st Post!

Last time I posted I didn't realize it was number 100, so I'm celebrating post #101 with a successful Daring Bakers' Challenge. 
The June Daring Bakers' challenge was hosted by Jasmine of Confessions of a Cardamom Addict and Annemarie of Ambrosia and Nectar. They chose a Traditional (UK) Bakewell Tart... er... pudding that was inspired by a rich baking history dating back to the 1800's in England.
I honestly can say I've never heard of a Bakewell tart, so I hope I make all my English ancestors proud that their English heritage lives on through this vegan version of this delicious treat.
Bakewell tarts feature three elements: an eggy custard, frangipane and jam.  Instead of custard, I worked in some mashed very ripe bananas.  Chocolate chips made their way in as they seemed to be a better compliment to bananas than jam.  And who bought all the almonds in the supermarket?  Can't make frangipane without almonds...or can you?  I couldn't bring myself to go to another store with a cranky baby when I did my initial grocery shop, so I opted for cashews instead which worked well and I was very pleased with the way all of the ingredients complimented each other, right down to the cinnamon garnish.

Thursday, June 25, 2009

Torrrrrrrrrtilla Soup

I can't say "tortilla" without rolling my r's.  And I can't stop eating this delicious soup!  It's the perfect thing to warm up with during this rainy cold spell we're having.  It's a hearty soup that is a meal all on its own.  I didn't follow a recipe but it tasted pretty close to some tortilla soup I had at a Mexican restaurant recently.

1 can tomatoes
1 can tomato paste
1 can kidney beans (black beans would be great too, but I didn't have any)
1 cup frozen corn
1/2 cup carrots, chopped
1/2 white onion, sliced thin
1/2 cup red pepper, sliced
1/4 cup cilantro, chopped
1/4 cup textured soy protein
1 tbsp olive oil
1/2 tsp cumin
1/4 tsp red chili flakes
1/8 tsp paprika
1/8 tsp garlic salt
1/8 tsp onion powder
salt & pepper to taste

In a medium or large pot, saute onion in olive oil until transluscent.  Add tomatoes and kidney beans.  Fill the kidney bean can with water and add that to the pot, along with the rest of the vegetables, soy protein and spices.  Bring to a boil then simmer for 20 minutes.  Garnish with sliced avocado, a generous dollop of tofutti sour cream and some torrrrrrrtillas.

Monday, June 22, 2009

The lesser of two evils

In a bold partnership with the David Suzuki Foundation and SeaChoice, the OFG grocery chain in Alberta and British Columbia has committed to ban non-sustainable fish from nearly 100 stores. 

The David Suzuki Foundation works to find ways for society to live in balance with the natural world. According to an article in the Vancouver Sun, "Jay Ritchlin, the marine conservation specialist for the David Suzuki Foundation, said this is the first time a major retailer has agreed to such a major plan."

SeaChoice is a seafood markets program has the mandate of realizing sustainable fisheries.

Of course, in a perfect vegan world, no one would eat any fish.  This partnership heavily supports farmed fish...when faced with the possibility of extinction of fish like yellowfin tuna or supporting aquaculture to feed the masses, which is the lesser evil?  I don't want any fish to die!!!