Lemon juice can be used as an invisible ink, revealed with heat.
I made a fresh loaf of black bread the other day, it only made sense to make another recipe with it! I made a spicy, lime-infused carrot and avocado sandwich!
I wanted something spicy, I love lime with avocado so that's how it started. Planning recipes according to colour is important, it creates more variety in your meal. The colours don't always have to contrast each other
It really depends how i feel, i wouldnt mind having an all-green sandwich (future recipe maybe?)
Have some green pancakes for breakfast or dessert. Who said pancakes needs to be a morning thing? This recipe isn't too sweet, we have the sugar-free topping to thank for that!
Funny to think that when i was a kid, i didn't want to go anywhere near beets. For the longest time, it was this thing that my family served around xmas time and that i didn't like. How things change! I buy beets regularly now, I use it to make pasta sauce, to serve over salads, to mix into smoothies and now to make Borscht!
Devine has been taking russian classes every week, and he comes back from his lessons with new words to teach me. Last week, he not only returned with new words, he also brought back a Borscht recipe. Borscht fits perfectly in the Grim Grains universe - It's bright, red, beautiful and delicious! This recipe was inspired by hers.
Borscht is traditionally served with sour cream, so evidently i needed to have that be part of this recipe as well! A lot of vegan sour cream recipes have cashews, because of my tree nut allergy, i had to opt for something different. Silken tofu does the job well, the mix of that plus lemon and apple cider vinegar gives a perfect sour taste! Sour cream recipe adapted from The blender girl.
Végé pâté is a quebec staple food, it's one of those things that you never think to make yourself. Every picnic i had this summer included this, it's great with veggies, on crackers and in sandwiches too! Purchasing it pre-made can get expensive, and not all kinds are good. This summer i decided to make it myself.
I like japanese food a lot, I cook it every week. It's not surprising that my Végé pâté would contain japanese ingredients.
A lot of végé pâté recipes call for whole wheat flour, I've made it using it before with great results. If you don't have oats, you can use whole wheat flour instead. AUsing oats as a substitute works great, I always have a bucket-load of steel-cut oats lying around. To grind it down into flour i use my blender stick, it takes more time but it works well!
I hardly ever bake cakes, this was my first proper cake. My sister's birthday was coming up, and my parents wanted to get her a themed cake. Of what you ask?
Something old. Something new. Something borrowed...
You guessed correctly, you wonderful nerd you! A tardis!
They asked for a quote from their favourite bakery, they do great work but were charging a too much for it. So my parents turned to me, and my cake-baking adventure began!
My sister loves lemon cake, that part is simple. Getting the cake to be tardis blue though, is another matter entirely. That colour is unnatural, those royal blue 'raw blueberry pinterest cakes' are complete bull (they really, really are). I had to use food colouring, it's not ideal but it was necessary to get that tardis blue. I went ahead and bought Wilton's royal blue and violet colouring to mix, to get it be that specific shade. Using royal blue alone would have made it go turquoise.
The cake noob that i am, I searched around and found a very awesome lemon cake recipe by Laura, author of The Green forks. I adapted her recipe, and it turned out perfect. I referenced her cake batter recipe, while the tofu lemon curd filling was inspired by Zena Chews. Couldn't have done it without their recipes, thanks girls.
I didn't want to make an overly sweet cake, so i decided to not add frosting. Opted for a 'powdered sugar-dusted' cake. Most Tardis cakes on the internet are made with fondant, and thusly taste like liquid unicorn. I don't have the tastebuds of a 5 years old, can't deal with that level of sweet. I have no interest in tasting the rainbow.
I wanted to make a minimalistic and simple lemon cake. Then came the image of the tardis drifting through space. That image was simple, evocative. So i cut out a tardis stencil and added powdered sugar! Voila! My sister had a vegan lemon birthday cake! This cake is a safe bet, even for non-vegans. Even my parents, who dislike tofu, really enjoyed it!
I wasn't always a fan of beets, that is, until i started to oven-roast them. Since then, i've been making recipes with beets almost every week. Including this simple, and amazingly delicious beet sauce!
Yes, you could say i'm beet crazy. Trust me, if you're not a fan of this root vegetable, this sauce will make you change your mind.
I've had this sauce many times with pasta, or just as a simple vinaigrette for lazy weekday green bowls.
To prepare this recipe, wash the beets and cut them into wedges. Toss them with a bit of oil and herbs bake them in the oven for 40 minutes. It's that simple! If they're organic, you can keep the skins on, otherwise peeling them is better.
Beets make any dish beautiful, but it can do a number on your hands and fingers. Not to worry though it doesn't stay ;). You'll just look like you killed something.
Fresh mint is key in this recipe! Don't omit it! I wish i had a mint plant growing in my appartment, i had one last summer but it died. My plants always die, growing plants indoors has always been a challenge for me.
If you have a fresh healthy plant LUCKY YOU! Otherwise, store-bought herbs will do. Know that if you do buy a bouquet of mint, you can keep them fresh longer if you do these simple steps - Tear off any wilted leaves wash the mint gently put the stalks in a glass with a bit of water put a plastic bag over it and stick it in the fridge.
It's Macaroni and Cheese week in Montreal, as good a reason as any to make some at home. My mac n 'cheese' has whole grain macaroni noodles, served with a faux-cheese consisting of golden beets, roasted red peppers, nutritional yeast and other delicious ingredients. Also, topped with some roasted green chiles for a bit of a kick!
I've been experimenting a lot with faux-cheeses recently, my choices are somewhat limited because of my nut allergy. But it's all good, having limitations just means i need to get more creative! Everyday, i try and think of alternatives to things i used to eat, like cheese. I also like to find alternatives to things i like, like swapping out rice for cauliflower.
I've seen many great 'faux-cheese' recipes online, even some nut-free ones (so thankful for those). One of the inspirations for this recipe, was the awesome lady from Cooking with plants. Would have never thought of adding red peppers to a faux-cheese. She uses a marinated kind, but using a fresh oven-roasted pepper is fine.
For the faux-cheese sauce, i was going to use potatoes to make it more 'creamy'. I went to get the ingredients i needed for the recipe at the grocery, and i saw some golden beets on sale. Golden beets, being yellow, i thought wouldn't alter the colour of the sauce and it would be a nice alternative to potatoes.
The taste is perfect, not too sweet. A bit cheesy, but not too much. This paired with the roasted vegetables, heaven in my mouth. I was so excited, i allowed myself a minute of maniacal laughter. Behold! My creation! IT LIVES.
Was in the mood for some panko, didn't have tofu; but what I did have, was a jar full of chickpea flour. I prepared a batch of spicy, green scallion, 'chickpea tofu' and coated it with breadcrumbs. With this, I made baked panko chickpea fingers!
This dish was inspired off of Vegan Richa's parmesan crusted avocado recipe, I made it just last week! It reminded me how easy it is too make panko at home; never thought of using lemon juice, to make the panko stick.
The lemon juice adds flavour to the crumbs, no need for eggs or flour - simplicity at its best.
I had these with sambal oelek, it's spicy but I think it works well with the dish. I've been pairing this condiment with a lot of my foods lately, i bet these would be good with a sweet mustard dip!
If you don't have any panko, just make some yourself! All you need is some left-over bread; i had some i needed to use up. I tore the slices into smaller bits, and put them in my food processor to break them down. Once it was 'crumby' enough, I lined a baking sheet with some parchment paper, and put the crumbs down in a thin layer (for even browning). Preheat your oven at 300F, and bake the bread bits for 5 minutes. After the 5 minutes is up, shake them around, and bake them for an additional 5.
Keep an eye on me them, to make sure they don't burn! Let cool, and store in an airtight container - keeps for weeks at room temperature!
Flautas de coliflor or 'Cauliflower flutes'; a delicious treat, consisting of curried cauliflower wrapped in corn tortillas, and draped with an avocado-coriander sauce. The flutes are also topped with some roasted, thyme-pumpkin bits.
Typically, this type of dish is fried in oil; i thought they would be just as delicious as cold wraps. For a hot version, place in pan with a bit of vegetable oil (canola or corn oil) and fry until browned on both sides. Then, add the sauce and toppings.
It's best to steam the tortillas, before spooning in the filling to help soften them. That way they can be folded easily, with no risk of tearing - No one wants torn tortillas.
Most people steam the tortillas beforehand with a microwave; to do this, put your tortillas in a bag, and heat for 30 seconds. Note that I don't have a microwave at home, it's an appliance I don't care to own. - i've always done well without it. If like me, you don't have one, you can use a big pot with a basket steamer, or a colander - it works just fine. Just make sure the water doesn't touch the bottom of your steamer, or colander; because what you will get are wet tortillas - much unpleasantness.
Made these on a lazy sunday afternoon, it's quick and very delicious!
This time last year, Grim Grains was born. If you were there at the start of it all, you'll remember that the first recipe I posted was black scones (my lovely eatable meteorites). Cooking had become a passion, this blog needed to happen. I was freelancing back then, and had a lot of time to dedicate to the project. Nowadays, I work in studio all day and finding time to cook up new foods is tough. Because of this, my meals have become simpler. I feel my meals will continue to be simple, due to the fact that me and Devine will be embarking on an exciting new adventure next year- We want to live on a sailboat. If you've ever been on one, you know that space is an issue. I'm not only talking about storage, but also about refrigeration. Grim Grains will still happen, but will be very different. Hopefully, i'll still be able to make my own pâté.
I wanted to try and re-create a curry pâté I had some time ago. While I didn't have sunflower seeds to use as a base, I had a jar full of pumpkin seeds! As you know, pumpkin seeds can be expensive, I recommend buying it in bulk (I ordered mine from Yupik.com). As with my veggie pate recipe, the seeds need to be soaked prior to blending. To learn more about the whys and hows of seed soaking check out the article Soaking Nuts Seeds & Grains by the Blender Girl.
This pâté can be used on toast, sliced cucumbers or other veggies. Sometimes I cube it up and use it as a topping for salads and other meals.
Cadbury released a vegemite chocolate bar earlier this year, as usual, I only found out about it this week. I liked the idea so much, I decided to make something inspired from it. Ended up making some vegemite caramel.
I currently have two vegemite jars, a gift from a friend in Australia. It's delicious, but I don't always know what to make with it. It's great on toast, but aside from that... mind goes blank.
The vegemite caramel mix of the Cadbury bar intrigued me. Vegemite is very salty, but I happen to be a big fan of salted sweets – I'm looking at you sea salt chocolate. If I added some to date caramel (instead of salt) I knew it would taste good. I have Alissa from Nourishing meals to thank for the idea of date caramel. I used deglet noor dates for this recipe, because it's what I had, feel free to use medjool dates instead. Medjool dates are great, b.ut you don't have to use them. They're expensive, and their cheaper counterpart work just fine.
I was right, it tastes amazing. Cut a few apples up, and dip them right into the vegemite caramel! You can also spread it over some toast! This is a weird mix, but believe me, it tastes awesome.
There are a few places in Montreal where you can get vegemite like, Ta pies on Park av. near Mont-royal street has some. Otherwise, you can get one of your nice Australian buddies to send you some!
Got up early sunday morning, with cookies on my mind. When I peeked into my fridge, I spotted a lonely jar of leftover date caramel. I decided to make some salted caramel cookies with unsweetened carob chips!
The kind people at Daybreak Mill sent me a bag of einkorn flour last week, i'd never heard of it before. After researching, I learned that einkorn wheat is pretty damn grea, it's very nutritious. Einkorn was one of the first domesticated and cultivated plants. It has a higher percentage of protein than regular wheat, with high levels of fat, phosphorus, potassium, pyridoxine (a form of vitamin b6) and beta-carotene. Another great thing about it, is that it isn't as toxic to people on gluten-free diets. This wasn't proven, but it's worth looking into!
I tried baking bread with it this week, it did not rise all that well. While it is a dense loaf, the texture is quite nice! It has a strong nutty taste, making it more flavourful than regular wheat. Einkorn bread is filling, I don't think i would use it to make a sandwich but it makes nice breakfast toast.
After my bread experiment, I decided to try and make something sweet. The dates, coconut sugar and carob chips create a strong caramel taste; the fleur de sel sprinkled overtop brings out the flavour nicely.
I can't thank Daybreak mill enough for sending me this gift, and for introducing me to einkorn flour! Their products are organic, and made with the utmost care. You can get your own einkorn flour from their website, they also have a ton of other great products. Encouraging companies that share your outlook on food and life is important. This recipe was adapted from 'Food Loves Writing'
While Devine & I were still in British Columbia, i remember one morning waking up to the sound of someone knocking at our boat: it was our neighbours, coming to offer some homemade pan-fried corn pone. I'd never had corn pone before, nor did i ever think of making any sort of flat cake using corn as a base. After that I started to make it myself and would serve it with chili - lazy cornbread, as I like to call it. While sitting in the Niue yatch club, i found an old vegetarian cookbook; I must have spent an hour reading through it, the recipes were fantastic. The title read: "The Farm vegetarian cookbook". It was sitting there, amongst a panoply of writting, including a Polish Murakami book (how I wish it had been written in english.) The cookbook had an entire section dedicated to cooking with corn; it's in here, that I found a recipe for masa dumplings.
Masa is corn that is simmered and ground into a paste. It's the base for many recipes, you can make Mexican-style tortillas with it! Or, you can use it to make dumplings! I don't have access to fresh corn, nor do i have the space or the time to make my own masa; but I used polenta (corn semolina) instead and it worked! The only difference is that you need to add boiling water so you you can roll the mixture into balls. If you were to use masa, you wouldn't need added moisture. The texture of the dumplings is fun and chewy, the outside it soft but the inside is like that of dense cornbread. Corn dumplings, I imagine, could be used to make fake 'meatballs', Devine & I enjoy eating it with tomato sauce or with a spicy apricot sauce.
Instead of apricot jam, you can add apricot juice to the mix (orange will taste wonderful too.) I added jam because i don't have any juice on the boat currently, and besides, it works well in this recipe. Enjoy!