Thirsty Thursday: A Spring Sunrise

One of my coworkers recently returned from Tanzania, bringing me back some hibiscus tea. Now Hibiscus encompasses hundreds of species of flowers found in rainy temperate, subtropical, and tropical regions of the world. Across South America, Asia, Africa, the hibiscus flower is traditionally consumed in drink form, often cold and sweetened.

High in vitamin C, hibiscus has been used for its medicinal benefits. It has been linked to lowered blood pressure and fevers, and helps to relieve coughs, manage respiratory ailments, and also act as a natural sunblock! Besides its natural healing properties, hibiscus carries with it a tart fruity flavor and, for the red variety, a vibrant hue. 

So when I was telling a friend yesterday that despite an absence of grains and their derivatives, my diet does not change drastically during Passover, it dawned on me that drinking smoothies rather than eating breakfast cereal or oatmeal plays a particularly important role in that respect. Melding my newly acquired tea, with additionally not-so-local fruits, I crafted this tangy treat to sip as the sun comes up. While it is now officially spring, it still stays dark enough in the morning to enjoy the purples and reds as the sun peaks its head over the horizon.

 

Orange Hibiscus Sunrise

(acceptable for Passover, safe for the vegan or gluten-free soul in your life)

1 orange

1/2 beet, chopped

1/2 frozen strawberries

1/4 mango, chopped (or 1/3 cup frozen)

4-6 oz hibiscus tea, chilled

3-5 drops liquid stevia

handful spinach (optional)

1. Puree in blender or with hand blender. Enjoy!

For more visit Wellness Weekends and Slightly Indulgent Tuesdays.

Thirsty Thursday: Be My Valentine?

Today is Valentine's Day, the holiday of love. But it is also one of the many holidays in which we have moved away from the underlying values that motivated it. At present, celebration of Saint Valentine's Day feeds our consumer society, revolving around the purchase of increasingly showy gifts of flowers, chocolates, cards, and jewelry. While that tradition actually dates back to the 15th century, the way we approach it has adjusted to fit the times, tending towards more mass-produced and expensive offerings. With shelves stocked with candy and endless commercials promoting excessive displays of consumer spending, it seems like we have veered away from the thought and care that the spirit of the holiday calls for.

Saint Valentine was also a bit of a radical, going against the Roman Empire to perform weddings for soldiers and Christians. It is interesting to think that even to this day, millennia later, human society is still dealing with issues of marriage rights. Perhaps we should celebrate today by trying to be a bit more mindful of others, open to their perspectives and values, and grateful for those in your life you care for and who care for you. Do a good deed and approach the day with more awareness and intention. One first step is to love yourself and stay healthy, so today we have an antioxidant-rich treat to start off right!

 
That Valentine's Smoothie

2/3 cup strawberries, fresh or frozen

1/2 red beet, chopped or grated

1/2 banana

1/4 cup chocolate almond milk

1 heaping tbs cocoa powder

5 drops liquid stevia

1/4 cup chopped red kale

A blender would be helpful, but you can also manage with an immersion blender (it will just be a little more coarse). Enjoy!

You guessed it! Also up on Wellness Weekends and Slightly Indulgent Tuesdays. 

What's Cooking? Another Harvest Holiday

Saturday was Shavuot, the holiday in which the Jewish people receive the Ten Commandments. Ok, so I'm pretty agnostic as far as spiritual beliefs go, but this is one of those holidays that piques my interest for purely secular reasons. In biblical times, Shavuot marked the beginning of the harvest season. Also called Hag HaKatzir, meaning “The Harvest Holiday” and Hag HaBikurim “The Holiday of First Fruits," you can understand why I might feel drawn to this particular festival. It hearkens back our agrarian roots, and is indicative of how integral the growing of food was in people's lives. Another interesting aspect is the lead-up to the holiday. Between Passover (marking the barley harvest) and Shavuot (wheat), there is a period of fifty days. Fifty days of uncertainty - rains might fail; a scourge of locusts may decimate the crop - and a constant reminder of how dependent our agricultural systems are on the good graces of Mother Nature. While the holiday remains one of the "big ones" in terms of religious observance, I feel like we have lost this essence as we move farther away from our roots as farmers. Always good to be reminded! (and there are some references to gleaning in the texts, as well).

One of the traditions of the holiday is to consume dairy. There are a number of explanations as to why - we'll stick with the reasoning that, after fleeing from oppression in Egypt and wandering in a desert for forty years, that consuming the namesake of the "Land of Milk and Honey" might symbolize the sweetness of freedom. Since dairy products are not in my repertoire, I decided to take a vegan twist on an old favorite. We can also incorporate some "first fruits," reveling in an early strawberry season. And although buckwheat is not actually the wheat one would harvest at this time (actually gluten-free and not wheat at all), it is still a biblical grain, so I think we are covered. Here goes:

 

Not-so-Dairy Holiday Blintzes (makes 2)

1/4 cup buckwheat flour

1/4 cup rice flour

2 tbs tapioca flour 

Pinch stevia (or 2 tsp sweetener of some sort) 

Pinch salt 

1/4 cup almond milk

1/4 package of tofu, silken would be nice

2 tbs agave (or to taste)

Juice of half lemon

1/4 tsp vanilla

1 cup fresh strawberries, quartered

1. Combine flours together with sweetener and salt. Add milk and mix. It should be pretty runny, so if it's not, add some more milk or water.

2. Heat a skillet on medium high and spritz with some oil. Pour about half the onto the pan and quickly spread it as thin as possible without ripping it (too much...). Let cook. Flip after edges are done.

3.  Meanwhile, puree the tofu, agave, lemon, and vanilla until creamy smooth. 

4. When crepe is done, let cool for a few minutes. Top with tofu cream and sliced strawberries. Enjoy!

More tasty treats on Wellness Weekends and Slightly Indulgent Tuesdays!

What's Cooking? Summer Set-Up

It may only be May 22nd, but the sticky weather and threats of afternoon thunderstorms are reminiscent of the imminent summer months. I step onto the back patio and, instead of the scrawny seedlings of two weeks ago, there are luscious leafy tomato plants (with no help from my gardening skills, I might add). Strawberries have arrived at the farmers market. And temperatures are now consistently above 70F, remaining so even into the dark of night.

But I am getting ahead of myself. We are still a month away from the summer solstice, and days continue to get longer and warmer. Not to mention that the best of summer produce is still to come: sugar snap peas, cherries (!), blueberries (!!), peaches (!!!), eggplant, okra, zucchini... While summer is definitely a time of year when all I could ever want to eat is fresh and local, we are still in transition. That is why today's breakfast is a mix of local and global - strawberries and swiss chard, mixed with coconut, cocoa, dates, and banana. We all have to strike a balance, and for a little while longer mine includes a few tropical products (which I try to source as fairly and sustainably as possible). Where is your line for local and seasonal vs. imported?

Strawberry Coco-Colada Smoothie

1/2 cup strawberries (fresh if you have them!)

1/2 banana

2 dates

1/4 cup non-dairy yogurt

1/4 cup coconut milk

1/4 cup almond milk, coconut water, or just plain H2O

1-2 tbs cocoa powder

Handful of swiss chard leaves (optional)

5 drops liquid stevia (optional)

Not too tricky here. Just dump everything in a blender, or in your immersion blender cup. Then blend until smooth and uniformly colored. Pop in an umbrella, maybe garnish with some sliced strawberry and/or chocolate shavings. What a way to start the day!

Check out my delicious and healthy treats on Slightly Indulgent Tuesdays, and check back on Friday for Wellness Weekends.

What's Cooking? First Strawberries!

May 14th and I have just tasted my first strawberries of the season. Not the (often) chemical-laden fruits shipped in from California all year 'round. These are true, organic, DC metro-area strawberries. It is with great anticipation that I await my own farm stand bringing strawberries to market, as the weather warms and summer starts making cameo appearances.

So, I'm pulling out a favorite of mine to repost for this week. It is a twist on a classic thumbprint cookie. Moreover, it combines the most important ingredients of a strawberry spinach salad: spinach, almonds, and of course the berries!

Strawberry GREEN THUMB Print Cookies (Gluten-Free)

Yield 2 Dozen

3 tbs Oil
¼ cup Almond Butter
¼ cup Agave Nectar
1/3 cup Turbinado (or other unrefined) Sugar
3 tbs Almond Milk (unsweetened)
¾ cup Food-Processed Spinach (measure after chopped)
1 tsp Vanilla Extract

1 tbs Ground Flax Seed
¾ cup Coarsely Chopped Raw Almonds
1 cup Almond Flour
1/3 cup Rice Flour
2 tbs Tapioca Starch
½ tsp Sea Salt
¾ tsp Baking Powder
¾ tsp Baking Soda

1 cup Strawberry Preserves

 

1. Mix together wet ingredients. Add flax seed and let sit for a couple of minutes
2. Combine dry ingredients with wet ingredients. Mix until fully incorporated.
3. Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a silpat or parchment paper.
4. Bake at 350F for 8 minutes. Press center of each cookie down to make the “thumbprint.” Fill with strawberry preserves.
5. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm

Also, with excellent timing, Gena from Choosing Raw supplied a recipe for a nutritious smoothie that combines the power of strawberries and cocoa!

Find this and other wonderful treats on Wellness Weekends and Slightly Indulgent Tuesdays!

Fifty Second Friday: Ruby Red

This post will hopefully literally take fifty seconds to write. My camera is packed ready to go for camping this weekend, so we will have to make due without. Last weekend I managed to acquire a jar of beets. Now, never of my own volition have I purchased such a product, but when freely given, I feel like they must be put to use. What would you do with some water-packed ruby red roots? Well, I decided they would set well with most of the other fruits and veggies I currently have on hand...in a smoothie!

Ok, don't cringe. It is really rather tasty! This bright red beverage has a slight hint of beet, but is mostly an amorphous earthy sweetness.

Ruby Red Smoothie

1/2 large, ripe banana

1/2 cup or 5 large strawberries

1 orange, peeled

1/2 cup spinach leaves

1/4 cup sliced beets, steamed until tender

1/4 beet "water"

Water or orange juice as needed for consistency

I just placed everything in the cup that came with my immersion blender. Pulsed until smooth, without large bits of spinach. And that was that!

Check out this and other recipes on Wellness Weekends!

Disappointment turned Delicious

When life gives you lemons, make lemonade. When 90F weather and a bumpy bike ride give you melty, smashed, and mangled cupcakes ... make cake bonbons! My previous post discussed my dislike of waste, so these have become my fallback for failed baking missions.

The original idea was brilliant. Strawberry and rhubarb have recently entered the seasonal produce scene, mixing up the sea of green that dominated for the majority of April and May. Going with a slightly more portable version of a favorite pie, I opted to bring a strawberry rhubarb cupcake with a pretty pink strawberry frosting to one of my office's social gatherings. And though they both tasted lovely (particularly the batter...), I was too embarrassed by the disaster that arrived at my office on Tuesday morning (not pictured here).

Isn't it beautiful? Filled and topped with a sweet fruity creme. Alas, it was not to be...

So the cupcakes bounced back home in my bike basket, destined to be mashed together with the frosting, and rolled into scrumptious little rosy orbs. But with what to cover them? After eyeing Vegan Yum Yum's petit fours recipes for a year now, I thought I would go with the associated fondant recipe (linked below). My other option was Ricki's raw white chocolate coating on Diet, Dessert, n Dogs, but I didn't have all the ingredients. They turned out pretty well, besides the slight granular texture of the fondant. But then they had to travel to work in 90F heat...

They are even prettier than the cupcakes; and tastier too!

You've probably gathered that this did not turn out as anticipated. The melty soup that arrived at my office was nothing like the bonbons that left my apartment (fail #2). My coworkers still consumed a few, and said they enjoyed them thoroughly (they are so sweet!), but overall my cake adventures were utter disappointments. If I learned anything from this experience, it is to bring something indestructible to the office...biscotti, anyone?

Ruby Rhubarb Cake

1/3 cup oil

1/3 cup soy milk

1/3 cup water

1 cup strawberry rhubarb compote

1/3 cup sugar

1 1/2 cup AP flour

1 1/2 tsp baking soda

1/2 tsp salt

1/2 tbs apple cider vinegar

Strawberry Frosting

7oz silken tofu

1 tbs coconut oil

1/2 cup confectioners sugar

1/4 cup strawberries

water from boiling two beets condensed to about 1 tbs

Fondant or Raw White Chocolate Coating

1. You guys know the drill...mix and bake the cake/cupcakes. 350F oven, 25-30 minutes. Let cool. Food process all of frosting ingredients. Refrigerate frosting.

2. Frost, bike to work with cupcakes in basket, mourn the loss of a well-frosted dessert, bike home, and smush (is this not a real word?) cupcakesfrosting (yes, this is meant to be one word) until they form a nice, uniform-ish dough.

3. Roll into spheres of desired size. Freeze.

4. Mix up a batch of coating. Somehow get it to cover your frozen cake balls. This is an art I still must master. Good luck.

5. Place on wax paper. Ideally top with something reddish and edible. Back into the refrigerator they go. Serve cool...not after an hour in the heat!

Do you have a good recipe for a vegan, non-dark-chocolate coating for bonbons, truffles, and cake pops?

What is your technique for coating truffles, etc?

Also, help me fundraise for a yogathon during the month of June! And don't forget to check out Slightly Indulgent Tuesdays!!!

So you want a natural no-calorie sweetener, eh?

The very first time I ever came across stevia was while wandering the supplements aisles of Whole Foods and saw packets of Sweetleaf. I wrote it off immediately until revisiting the subject years later in a college sustainable agriculture course. Two representatives came in to present on their new natural no-calorie sweetener, Truvia, which consists of xylitol and a compound found within stevia that doesn't leave a bitter aftertaste. While I was very skeptical of the overall sustainability of growing immense quantities of the plant in order to produce tiny amounts of product, it did make me question the health for consumers (if not the efficiency in production) of no-calorie sweeteners concocted in a lab.

Then, my host on the farm in Italia pointed out to me that she grew stevia! Granted, the leaves really do have a slightly bitter flavor, but they were fun to munch or add a few to my tea. I was sold. It was easy to grow, not concocted exclusively in a lab from chemical components, and could be used to sweeten my favorite foods. I have dabbled a bit, and like Sun Crystals (if you can still consume raw sugar) and NuNaturals liquid, but can't really afford it and have opted for a greatly inferior Whole Foods brand. Trader Joe's powdered stevia concentrate is also rather pleasant, but still has a slight aftertaste.

Stevia rebaudiana, the sweet species with origins in the South America, can be found in semi-arid habitats of tropical and semi-tropical zones. While traditionally used for medicinal purposes or steeped as a sweet tea, we have now proceeded to extract the sweet bits out of the leaves to use, helping to avoid the distinct bitter aftertaste. The SOS Kitchen Challenge for February is to use stevia, I definitely have embraced this one wholeheartedly. Visit the webpage for more info on health benefits and types of stevia products.

In a burst of creativity, I bring you...

Meyer Lemon Polenta Slices (serves 4 - gf/vg)

Polenta

1/2 cup medium ground cornmeal/polenta

3/4 cup almond or soy milk (plain or vanilla unsweetened)

1/2 cup water

25 drops liquid stevia

1 tbs raw agave nectar

juice and zest of one meyer lemon

1. Bring water and milk to boil. Add cornmeal, stir, and bring back to a boil. Lower heat to med-lo and stir every now and then. Cook until thick and polenta is soft (and not too gritty).

2. Add agave, stevia, and lemon and cook just a couple of more minutes.

3. Pour into a small greased baking dish. Refrigerate an hour. Make coulis while waiting.

4. Cut into eight triangles. Heat a little nut oil in a skillet on slightly-above-medium heat. Pan fry each triangle, flipping after a few minutes on one side. Put two triangles on each plate.

Strawberry Coulis

1 cup frozen whole strawberries

2 tbs water

10 drops liquid stevia

1 tbs agave (optional; my strawberries were very tart)

1. Heat all ingredients over medium heat until mix boils. Reduce to low and simmer until condenses slightly and strawberries are essentially mush.

2. Remove from heat and allow to cool. When cool, food process until smooth.

3. Drizzle over plated polenta. Add a scoop of fruit-sweetened vanilla Soy Delicious and Enjoy!

Dare to Bake: Ice Cream + Cake = Tasty Failure

California fruit envy...I returned from my four days in the Bay with four pounds of stone fruit! Granted, we have better berries in the PNW.

They say that the third time is a charm, but I must politely disagree this turn around. I dream up fancy ideas for Daring Bakers' challenges all month, but when it comes to putting my plans into action and testing recipes, I come up short. The July 2010 Daring Bakers’ challenge was hosted by Sunita of Sunita’s world – life and food. Sunita challenged everyone to make an ice-cream filled Swiss roll that’s then used to make a bombe with hot fudge. Her recipe is based on an ice cream cake recipe from Taste of Home.

This time around I started early, when the friend with whom I stayed in San Francisco was overcome by a dreadful urge to use her ice cream maker! For the fourth of July (I know, only three days after announcing the challenge!), we pulled off a beautiful and tasty Red, White, and Blue...trifle. Apparently, the eggs in the Swiss roll cake recipe help hold the whole thing together! This still received rave reviews from all ten eaters involved.

My next attempt was inspired by a honey ice cream recipe in Edible Seattle. With a cornmeal cake and a plum jam filling, this should have been destined for marvels and wonders. Alas, the banana that gave the ice cream its creamy texture, overpowered all the flavors and the cake fell apart in the rolling process, again. Le sigh.

Finally, I decided to take the standard route and go with a chocolate cake (using chia seeds as an egg substitute for the first time) and espresso kahlua almond ice milk. Oh, and did I mention that you are supposed to roll the cake right after removing from the oven, while it is still warm. Yes, reading directions apparently has some merit. While this time actually yielded a dome-shaped ice cream cake dessert, it was far from attractive and not my favorite of the three. Therefore, I will not include a picture or a recipe. I will, however, pass on the outline for creating a scrumptious Patriotic Trifle, as that was truly a crowd pleaser!

Patriotic Trifle

Genoise Cake

½ cup powdered sugar

1 cup granulated

1 cup blanched almonds, ground

1 lemon zested

juice of half a lemon

½ cup almond milk

½ cup water

3 tbs ground flax

1 ½ cup flour

2 tsp baking powder

½ tsp baking soda

¾ tsp salt

1. Whisk together flax meal and water. Let stand for a few minutes until it starts to gel. Add sugars, zest, lemon juice, and almond milk. Mix until well-combined.

2. Add all dry ingredients and mix until just incorporated. Pour batter into a shallow parchment-lined pan in a thin layer. Bake at 350 F for 15-25 minutes, until set and slightly springy.

3. Remove from oven and allow to cool.

Blueberry Lemonbalm Ice Cream

14 oz can coconut milk (lite will obviously be less rich)

1 cup almond or other non-dairy milk

2/3 cup sugar or agave

2 cup wild blueberries

1 lemon juiced and zested

handful of lemon balm or verbena roughly chopped

3 tbs arrowroot powder

1. Heat lemon juice, blueberries, and sugar in a saucepan over medium heat until cooked down. Add lemon balm at the end and let sit while finishing up the milk.

2. In the meantime, heat milks in their own saucepan over medium heat, right to a low boil. Add some milk to the arrowroot to create a paste. Add back to milk in pan, along with blueberries and lemon balm. Heat until starting to thicken. Remove from heat and refrigerate until very cold.

3. Follow directions on your ice-cream churner. Note that adding a few tablespoons of some alcohol will prevent too many ice crystals from forming!

4. In a deep bowl, layer chunks of cake, ice cream, and sliced strawberries. Cut or scoop with a spoon and serve. Perhaps best with a few hours of freezing post-assembly.

S assembles the trifle! Yay collaborative baking effort!

Thus, despite rocky starts, we learn that swiss roll ice cream cake bombs look awesome, but trifles can be equally delectable!

Coming Up: Ch-ch-ch-changes...

Dare to Bake: Chocolate "Pavlova"

Pavlova, an Australian/New Zealand dessert traditionally consisting of a meringue base with whipped cream and berries. My first and only experience with a pavlova happened during my quarter studying abroad in Australia. While I absolutely loved traipsing through rain forests, searching for turtles on the beach, and wandering around new cities, I found that the cuisine fell a little short of my expectations. As a vegetarian who didn't eat cheese, the barbecue and other meaty delights were off the list. So, small as I am, I probably lost a good five to ten pounds over that three-month period! Some of the few things I found to eat, though, were desserts (this was before vegan tendencies). Almost every night for dessert in the Daintree Rainforest we were served pavlova. Many of my peers found the meringue and fruit combination not quite to their taste, but I really enjoyed the sugary cookie with berries and kiwi!

But as far as vegan desserts go, meringue falls on the more impossible side of the spectrum. Egg whites have this amazing leavening capacity and subtle flavor that make them hard to replace. But there comes the point when you have to try! My motivation - this month's daring baker's challenge.

The June 2010 Daring Bakers’ challenge was hosted by Dawn of Doable and Delicious. Dawn challenged the Daring Bakers’ to make Chocolate Pavlovas and Chocolate Mascarpone Mousse. The challenge recipe is based on a recipe from the book Chocolate Epiphany by Francois Payard.

Using a vegan meringue recipe from AP269 and my own favorite chocolate "cream" recipe, I attempted this month's challenge. Ok, so this is probably the last vegan meringue I make, but I quite enjoyed the chocolate and strawberry combination!

Vegan Meringue

2 1/2 cups tapioca starch - divided


1/2 cup glutinous rice flour

1/2 cup sugar


1 1/2 tsp baking powder


1/2 cup thick coconut milk

Maybe add a tsp of cream of tartar

1. All ingredients should be really cold (store in the refrigerator overnight).


2. Mix half of the tapioca starch with the rice flour, sugar and baking powder.


3. Add coconut milk and stir.


4. Knead well and let rest for 30 minutes.


5. Add remaining tapioca starch and knead well. The dough should have the consistency of shortcrust. You won't be able to pipe it, but you could use cookie cutters to make the pavlova bases.


6. Bake in preheated oven at 150°C/ 300°F for about 15-20 minutes.

They are a bit chalky in texture and taste a bit too much like rice. But, what can you expect when veganizing the unveganizable?

Chocolate "Mascarpone Cream"

14 oz silken lite tofu

1/2 cup coconut or almond milk

1/2 - 2/3 cup semi-sweet chocolate chips or chopped dark chocolate

1/4 cup cocoa powder

1/2 - 2/3 cup flour

1 tsp vanilla extract

1. Heat milk over medium heat. Melt chocolate chips in the milk.

2. In the meantime, food process tofu until smooth. Add sugar, cocoa powder, and vanilla.

3. When chocolate is melted add to the food processor and blend until uniform color. Make sure to taste it for desired sweetness.

4. Refrigerate until ready to use.

To Assemble, layer meringue, chocolate cream, and sliced strawberries. Enjoy!

Or, I guess you could just make mini tarts with the tasty chocolate mousse and strawberries...

Produce of the Week: Rhubarb

First off, I want to start out by thanking all of you who have read my entries and posted comments; it really means a lot to me, and I welcome more input - including suggestions about recipes (as I don't profess to have mastered the art of baking quite yet).

The past nine months at home have been revitalizing and enlightening. Seattle and the Puget Sound region has wormed its way back into my heart and strengthened its hold on my affections with its charm, vitality, and liberal approach to life. And while the San Francisco Bay Area still wins for highest concentration of close friends and best weather, Seattle has a familiar comfort, lush greenery, and a bountiful foodie/food blogger community! Holy monkeys, I think every other blog I come across online is from within 50 miles of me!

Spending time in my hometown after my extended absence during college has also allowed me to acquaint myself with some of the star attractions of our northern clime. It was only last spring that I first tried rhubarb (I suppose almost anything can grow in northern California), but this year I have really become aware of how it abounds in the Pacific Northwest. In fact, Washington is one of, if not THE, biggest commercial producers of rhubarb in the country! Seattle Times Magazine showcased a farmer in Sumner (a bit south-east of Seattle) who churns out rhubarb in quantity. The article also highlighted how rhubarb is regaining steam; considered an "old people's crop" enjoyed only by generations past, rhubarb has reclaimed some of its former popularity as a tangy addition to desserts and even some savory dishes.

Rhubarb is more than just a celery-esque vegetable-that-is-used-as-a-fruit. First cultivated for medicinal uses in Asia, earliest records date domestic rhubarb to at least 2700 BCE! By the 18th century, Europeans had adopted the sturdy stalks for culinary use, and of course the United States did not trail far behind. While the green leaves are quite poisonous, the edible petioles (for you botanists) or stalks provide potassium, vitamin C, and fiber. The rhizome, or root, served in traditional Chinese medicine - particularly as a purgative substance. All of this background information (and more) can be found at this informative website!

Rhubarb encompasses a wide variety of types depending upon the region. The luscious red or green stalky plant can serve as a hair dye, an insecticide, and even a pot cleaner. But we are talking food here, and I have yet to try any of those other uses (nor do I think rhubarb would do much to my dark hair color). So let's get to it - rhubarb is, after all, traditionally found in the form of tarts and pies.

This month for the Sweet or Savory (SOS) Kitchen Challenge, Kim and Ricki have chosen to tackle the some-times intimidating rhubarb. This is very timely, as rhubarb's growing season ranges from late April to September in the cooler northern climates it loves. Now I have to admit I toyed with making vegan versions of rhubarb clafoutis (still plan on attempting this one) and rhubarb panna cotta. But then I read that today (or by the time I post this, yesterday) was National Strawberry Shortcake Day! Well, my shortcake is not quite the rich, buttery biscuit normally sought in the classic dish, but they go nicely with a rhubarb compote that steals the spotlight, anyhow!

Spelt Biscuits with Lemony Strawberry-Rhubarb Compote

1 cup lite coconut milk

1/2 cup agave or maple syrup (or you can try subbing in liquid or powdered stevia)

3 tbs oil

1 tsp vanilla

1 cup spelt flour

1 cup brown rice flour

1/3 cup besan

1/4 cup tapioca starch

1/4 cup almond meal (optional; sub more spelt if nut-free)

1 tsp cinnamon

2 tsp baking powder

1/2 tsp salt

1. Whisk together coconut milk, agave, oil, and vanilla until thickening and smooth.

2. Combine wet ingredients with dry ingredients until well-incorporated.

3. Spoon batter into madeleine or cupcake pan. Bake at 325F for 15-20 minutes until starting to brown and tops are set. You can insert a knife as you would test a cake or loaf.

4. Let cool thoroughly. Serve topped with compote that follows.

1 cup rhubarb, chopped into 1" pieces

1/3 cup turbinado sugar (or other sweetener)

1 cup strawberries (I used frozen and thawed first)

2 sprigs lemon balm

1. Mix rhubarb with 1/4 cup sugar and let sit for an hour. Heat with rest of sugar over med-low until rhubarb is just soft. Don't overdo it!

2. Remove from heat. Add strawberries and lemon balm. Allow to cool and then refrigerate in an air-tight container (I like glass jars) until dessert/afternoon tea/midnight snack/early morning nibble time.

This could be one of the greatest hits ever! John Cleese is awesome (even without considering his lemur affinity)

I also really want to try a savory recipe with rhubarb...stay tuned for this trial:

Rhubarb Pilaf (compliments of rhubarbinfo.com)

1 cup uncooked bulgur

1/2 cup chopped onions

1 tbs oil

1 clove minced garlic

2 1/2 cup chopped rhubarb

7 dried apricots, chopped

1/4 cup apple or orange juice

1 tsp cinnamon

1 pinch cayenne

3 tbs brown rice syrup

1/2 tsp wheat-free tamari

1/4 cup slivered almonds

Fresh sprigs mint for garnish

1. Place bulgur in a medium sized saucepan or mixing bowl & add 2 1/2 c boiled water. Cover & set aside to steep for 30 minutes.

2. In a large skillet, saute the onions in oil until translucent. Stir in the garlic & rhubarb & saute for 1 minute. Add apricots, juice, cinnamon & cayenne. Cover & cook over medium heat until bubbly.

3. Add syrup & tamari. Stir in the bulgur. Garnish with slivered almonds & fresh sprigs of mint. Serve warm.

More Rhubarb marvelousness:

Tarts and Ratios with Mango Power Girl

101 Cookbooks Crumbles

Simple Compote at Smitten Kitchen

Eatavegan is Jammin'

NY Times is on a roll with a refreshing pool-side beverage, some CouCous, and a fancy (in desperate need of veganizing) recipe for rhubarb ravioli!

I'm terribly interested in more recipes, particularly out-of-the-box ones, that show off the character of rhubarb, so don't hesitate to chime in!

Spinach and Strawberry Salad tries Dessert

Another month has flown by, and I am definitely starting to get not-so-subtle summertime cravings. After spending five springs in the SF Bay Area, I have become spoiled by early strawberries, luxurious cherries, and a smattering of other tempting fruit that does not fall under the category of apples or pears. However, the month of May at our illustrious Seattle farmers markets seem to give a whole new meaning to the Emerald City. We consider rhubarb a spring “fruit”, because we use it in pie (and have over-dosed on our cold-stored apples by now). Don’t get me wrong; I love Seattle, our farmers markets, and the bounty of leafy and stalky greens available come May. I just want something to bake with, too!

So, when the key ingredient of this month’s Sweet or Savor Kitchen Challenge was announced as spinach, I set out to experiment with this favored salad green. I love spinach, and it excites me to no end that I can get it from local farms. This Middle-Eastern (ancient Persia, anyone?) native was introduced into Mediterranean Europe in the early 9th century and slowly worked its way north, where it experienced untold popularity as an early-spring green. Spinach is quite the superfood - nutrient dense and high in all our favorite vitamins and minerals, so eat up!

In fact, it has featured prominently in my diet since I went veg. I remember in high school, on the way to diving practice my teammates would often comment on my rabbit-like tendencies, munching happily on my “leaves.” But I’m not presenting my favorite spinach, strawberry, and toasted pecan salad with a tangy raspberry vinaigrette. Today is a gung-ho baking day! And yes, I caved and bought organic, California-grown strawberries. C’mon, I’m only human!

Spring Picnic Cupcakes (Wheat-Free)
Yield 1 Dozen

1/3 cup Oil (or melted coconut butter/oil for a richer flavor)
1 ½ cups Pulverized Spinach (ie. Food-process until broken down)
¾ cup Almond Milk (unsweetened)
1 1/3 cup Turbinado Sugar
1/3 cup Unsweetened Applesauce (thick, homemade preferred)
1 ½ tsp Apple Cider Vinegar (or lemon juice)

¾ cup Almond Meal
1 2/3 cups Spelt Flour
1/3 cup Tapioca Starch
1 tsp Sea Salt
1 ½ tsp Baking Soda
¾ tsp Baking Powder
1 ½ tsp Cinnamon

1 cup Strawberry Preserves

1. Combine liquid ingredients thoroughly. Add pulverized spinach.
2. Mix in dry ingredients until well incorporated. Batter should not be runny and relatively thick.
3. Divide batter into lined cupcake tins.
4. Bake 350F for 25-30 minutes, until a knife comes out clean.
5. Let cool. Use a sharp paring knife to cut off tops at a slight downward angle. Scoop out a little of the top with a spoon and then use a small cookie cutter to remove part of the top (a flower would be lovely).6. Fill void in cupcake with about 1 tbs of strawberry preserves. Replace top and fill in shape with more preserves. Enjoy!

Strawberry GREEN THUMB Print Cookies (Gluten-Free)

Yield 2 Dozen

3 tbs Oil
¼ cup Almond Butter
¼ cup Agave Nectar
1/3 cup Turbinado (or other unrefined) Sugar
3 tbs Almond Milk (unsweetened)
¾ cup Food-Processed Spinach (measure after chopped)
1 tsp Vanilla Extract

1 tbs Ground Flax Seed
¾ cup Coarsely Chopped Raw Almonds
1 cup Almond Flour
1/3 cup Rice Flour
2 tbs Tapioca Starch
½ tsp Sea Salt
¾ tsp Baking Powder
¾ tsp Baking Soda

1 cup Strawberry Preserves

1. Mix together wet ingredients. Add flax seed and let sit for a couple of minutes
2. Combine dry ingredients with wet ingredients. Mix until fully incorporated.
3. Use a tablespoon or mini ice-cream scoop to portion out 24 cookies evenly onto a silpat or parchment paper.
4. Bake at 350F for 8 minutes. Press center of each cookie down to make the “thumbprint.” Fill with strawberry preserves.
5. Bake for another 4 minutes until starting to brown. Remove from oven and cool until firm

As a side note, I have eaten a total of four strawberries grown in my backyard...just not enough to make this super-easy strawberry jam!

I am Rapture...

Oh, it is rapturous scooping out the innards of a ripe avocado. But, why are you talking about avocados, Ms. “Eat Local and Seasonal”? Well, when Ms. Humble posted a pie contest on her blog I couldn’t resist the temptation to make a Not-So-Humble-Pie. It presented an opportunity to try my hand at a raw goodie. While I had toyed with the idea of taking on the raw diet wholeheartedly, I just love cooked foods too much (I also don’t like how eating raw often requires tropical ingredients like coconut). But, I am going to take a quick break and step down off of my high vegan sustainable pedestal, and embrace the luscious coconut, Brazil nuts, and dates in the following recipe.

My last night in Berkeley before running off to Europe, my friends and I gorged ourselves at Café Gratitude. So in my quest to give raw a go, I first turned to the Café Gratitude “cook” book, I am Grateful. For this challenge, I consulted three recipes to come up with my Strawberry Lemonade pie: I Am Rapture (strawberry shortcake), I Am Lovely (strawberry apple cobbler), and I Am Awakening (key lime pie).

Strawberry Lemonade Pie (AKA I Am Awakening in Lovely Rapture)

Crust

1 ¼ cups Brazil nuts

1 ¼ cups almonds, soaked for 30 minutes and skinned

½ cup finely chopped dates

¼ tsp vanilla

1/8 tsp salt

Filling

Juice and zest of one lemon

1 large avocado

½ cup agave nectar

½ tsp lemon extract

1/8 tsp salt

½ cup raw unscented coconut butter

Strawberry Layer

3 cups finely sliced strawberries

1 tbs agave nectar

1 tsp lemon juice

1. Food process crust ingredients except dates until crumbly. Add dates in bits until the crust sticks together. Press into oiled pie pan.

2. Layer half of the strawberries in the crust.

3. Blend all filling ingredients except coconut butter until smooth. Add omitted ingredients until everything comes together. Pour into the pie shell.

4. Use the rest of the strawberries on the top of the pie.

So, what do you think? Rough life those raw dieters have ... eating all that coconut and avocado?