Folonari Valpolicella Classico Ripasso 2010

I feel like I have slipped into my blog summer slow down without giving you notice. The only reason why I’ve not noticed is because I’ve been too dang busy to stop and realize. When it’s nice outside I’m enjoying the heat or out with friends and family which hasn’t left much time or want to cook, clean, go to the gym or blog. This (last) weekend I had enough, it was time to do nothing, and I mean nothing and I didn’t take to doing ‘nothing’, well. I have been so wound up that I spent most of the weekend being bored, cranky and sleep deprived all in an effort to relax. It also doesn’t help the weather this weekend was dreary and humid, but I’m getting through and I have a very busy week planned ahead.

One thing I did do this weekend (besides make pupcakes) was to share two great bottles of wine with my friends. Leo picked up a Ruffino Chianti that we both love and I picked up this Valpolicella. I’m not usually drawn to valpolicellas, when I first started trying red wine they were first on my list but the dry after taste and the upfront taste of cheap wine ruined me from trying any decent ones.

Well I tried this one and now I want more immediately. It’s a great rainy day wine which is worth the few extra dollars (it’s priced at $19.99). There is something special about this wine I didn’t realize until after I bought it that I am going to share with you. It’s not an ordinary Valpolicella because at a point in it’s processing they add the dried grape skins from the Amarone (delicious and expensive grape that produces a slightly sweet, full bodied raisin-y tasting wine).

The Amarone gives this wine a medium body that is not been my experience with Valpolicellas which can sometimes remind me of a French Beaujolais. It’s complex and smooth, tasting like fresh and dried currants finishing with a leathery after taste. I hope we have much more heat left to this Summer, but when the nights start to get colder, I’m picking this wine up again and making my Walnut Ragu with pasta.

For more tasting notes from the NSLC please visit this link.

Pumpkin Pupcakes for Rogue’s Adoption Day

It’s Rogue adoption day today, so I thought I would bake her something this morning. I can’t believe it’s been a year that we have had her. We have watched her grow so much in personality and health so I put together a collage of pictures of her first year.

On the the pupcakes… they are made of pumpkin and oatmeal, you can substitute the coconut flour for whole wheat flour if needed however you may need to add an extra bit of water. It makes 6-8 pupcakes but could easily be broken down into many more mini-muffin sized versions of the same thing.

Pumpkin Pupcakes for Rogue Adoption Day

• 1 banana, peeled and mashed
• 1 cup of large flake oatmeal
• 2 tbs flax seed
• 1/3 cup of coconut flour
• 3 tbs agave syrup
• 1 +1/2 tbs of olive oil
• 3/4 cup of canned pumpkin
• 1/3 tsp of cinnamon
• a pinch of salt

Method

Pre-heat oven to 350 and line a muffin tin with 8 cupcake liners.

Add flax seed and oatmeal to a food processor and blend until finely ground in texture.

Peel and chop a banana and add to a mixing bowl. With a fork, mash the banana. Add pumpkin, cinnamon, olive oil, and salt to the banana and mix well.

Add oatmeal and flax seed mixture along with coconut flour and stir until just combined.

Evenly divide mixture into cupcake liners and smooth out the top.

Bake in the oven for about 20 minutes. Edges should just be browned.

Let rest until cooled on a wire rack before serving to your furry best friends.

With the remaining pumpkin spread into an ice cube tray and freeze. Pumpkin helps with digestion in dogs and one cube is the perfect amount to help soothe an upset tummy.

Granola Protein Bites

 I had a jam-packed weekend and I’m currently trying hard not to fall sleep as I type but I wanted to share this with you.  I’m a huge hemp protein fan, and I feel a lot of people are not fans because of it’s texture. Hemp protein powder is not smooth like a lot of protein powders on the market, it’s more the texture of finely ground flax seed.

I happen to love the taste and I usually blend it in with my smoothies that include raspberries, blackberries or strawberries because the seeds in the berries match the seedy texture. It’s also good to throw into baked goods like oat cakes, hearty breads or even muffins. Most recently, I’ve been digging post workout snacks like these granola protein bites. My idea was to make a healthy version of a peanut butter ball. These bites are crunchy, a little chewy and contain way more protein and way less sugar and fat than your average pb ball. They are a great little pick-me-up post workout or great to break through the afternoon slump. Substitute almond butter for natural peanut butter, and adjust the sweetness to taste.  These come together in minutes, and will keep in the freezer for a few weeks.

Granola Protein Bites

Makes 16-18 truffle-sized balls.

• 1 cup low fat granola (I used PC Blue Menu Almond/Raisin)
• 2 tbs flax seed
• 2 tsp chia seed
• 3 tbs hemp protein powder
• 1/3 cup plus 1 tsp of natural almond butter (or any nut butter)
• 1- 2 tsp pure vanilla extract
• 2-3 tsp of agave syrup

Method

I used President Choice Blue Menu granola pictured below, but any low-fat granola or substantial cereal would work well.

Add granola, flax seed, chia seed, hemp protein powder to a food processor and pulse for about 1-2 minutes until all ingredients are uniform in size.

Turn out contents into a medium sized bowl and add almond butter, vanilla and agave syrup. Combine with a spoon.

Mixture will be a little a bit crumbly, but should come together when rolled. If you like a sweeter taste, add stevia or more agave syrup.

Add about two teaspoons worth of dough into palms and roll until it forms a ball.

Place in a freezer safe dish and repeat until the mixture is gone. Keep in the freezer for a post workout protein filled snack.

Cold Brewed Iced Tea and Iced Coffee

I love Summer. I love weekends. I’m generally full of love right now.

What makes summer, and weekends better? Cool drinks with the ones you love. Surprisingly they don’t have to involve liquor but if that is the drink you are looking for on this fine Saturday I have a few options Margarita, Pina Colada, Cilantro Mojito.

This morning I’m feeling like cold coffee, so I made hot coffee in my aeropress and poured it over ice. I added vanilla flavored almond milk and called it a day (or an iced americano). As I sip on it though it dawned on me that cold brewing ice tea and coffee is totally a thing. A simple easy thing that can be easily shared with you right now.

I haven’t made cold brewed iced coffee yet so I will give you my iced coffee recipe below. However, Simple Bites (blog) walks you through how to brew both tea and coffee here. If you are more interested in just the coffee aspect, you eatin’ nice (blog) shows you step by step instructions for cold brewed coffee with pictures here.

Iced Coffee

makes one large serving

• 1 cup strong brewed coffee or 2 shots of espresso plus cold water
• 1/4 cup of vanilla/chocolate flavored non-dariy milk
• loads of ice
• sweeteners are optional

Method

Brew coffee/espresso and chill. Add ice cubes in a large cup, pour over chilled coffee or espresso, add almond/soy milk, sweetener and water if you used espresso.

Shake or stir well, drink, enjoy, repeat often.

Cold Brewed Iced Tea

makes a pitcher full

• 10 teaspoons of loose tea or 6 tea bags (I used green tea so it’s really light)
• 1 2L container
• water
• 1 lemon sliced
• 1/2 lemon juiced
• sweetener (agave nectar, sugar, stevia, maple syrup)

Method

If you are using loose tea add to 2 layers of cheesecloth and tie securely with kitchen twine.

Add to a 2L container and cover with water until the container is almost full. Stir a few times and leave in your fridge for 12-18 hours.

Once the tea has sat overnight, add the juice from half a lemon, sliced lemon and sweetener and stir well.

Serve in tall glasses with plain or herb ice cubes, a lemon slice and a straw.

Banh Mi Chay

I think the common perception about vegetarian sandwiches is that you are eating salad on a bun, or that they aren’t filling or satisfying. I am here to tell you are wrong; unless, of course, you agree with me, in which case you are totally right- veggie sandwiches are awesome!

If you are unfamiliar with banh mi, it’s a Veitamese sandwich that has become super popular over that last few months. I found a site called Banh Mi Battle that explains the specifics.Traditionally there are many variations, most of which involve meat however there are also a few variations (tofu or wheat gluten prepared different ways or eggs) that fall under the banh mi chay that are vegetarian.

So what is the good word on this sandwich? Oh banh mi chay how I love thee, let me count the ways. First up you have such a variety of textures, the soft and chewy roll, the meaty tofu with crispy edges, and the crunch of the pickled radish and carrot. In my version I made a spicy mayo so the flavours range from spicy siracha, adding the freshness of the cucumber and cilantro, and sweetness from the grated carrot as well as salty-sour from the pickled radish. There is so much going on but yet it all works together to create a perfect sandwich. So what are you waiting for? Get on this now!

Banh Mi Chay

makes four sandwiches

• 1 package of firm tofu cut into 12 even slices
• 2-4 tbs olive oil
• salt
• 4 sturdy sandwich rolls (I used a kaiser roll but a baguette is more traditional)
• pickled radish
• 1 medium carrot, grated
• 12-16 cucumber slices
• 1/2-1 cup loosely packed of cilantro, rinsed and trimmed

sriracha mayo

• 1/4 – 1/3 cup of olive oil mayonnaise or veganaise
• 1-2 tsp of sriracha (as per your taste)

Method

Traditionally, the pickled component is julienned daikon and carrot – quick pickled. I wanted to keep it local and used local radishes and pickled them with onions. For the recipe please see my previous post here. Please do not skip this ingredient, it really rounds out the flavours.

Make the sriracha mayo  by mixing mayo (or veganasie) and sriracha until completely blended and refrigerate until ready to use.

Drain tofu and slice width-wise into 12 equal portions. Pat dry with paper towel on both sides, season with salt and set aside.

Heat 1-2 tablespoons of olive oil in a skillet over medium high heat. Fry tofu in two batches until both sides are golden brown. Remove from the pan and let rest while you prepare the sandwiches.

Wash, peel and grate carrot. Slice cucumber and prepare cilantro.

Cut rolls in half and spread each side with sriracha mayo. Add 3 pieces of fried tofu to each roll, top with grated carrot, sliced cucumber, cilantro and pickled radish.

You could sprinkle with soy sauce, or sesame oil or if you would like extra heat add fresh jalapeno. Or be like me and eat, smile and repeat for breakfast the next day.