recipes

frozen things

freezing foods is my jam. or, should i saw, i let a lot of food go nearly rotten in my fridge. so, my favourite form of food rehabilitation is the frozen route.i spent a lot of time (and money. and food) in university, throwing things in a bag, and letting it sit in a giant lump in my freezer... before finally acknowledging i couldn't break it apart - and subsequently throwing my 8lb bag of frozen strawberries in the garbage. 
when i found this SUPER easy, and almost ridiculous tip (i can't believe it took internet research to find), my life was instantly changed. no more wasting money! no more $12 bags of fruit for smoothies! no more rushing out to buy veggies for stirfry! life = changed. 
i'd like to call this a recipe, but it's literally 3 steps:
1. wash fruit or veggies (this isn't even really a step, but let's just pretend - makes me sound like i'm more complex and needed). 
2. lay fruits/veggies on flat surface to put in freezer. I'm lucky - i have a freezer that has drawers. i say lucky, because you try chasing frozen blueberries all over a freezer that doesn't have drawers. essentially, you want to cut/break up the fruits/veggies into the size pieces you will want to use. for example, frozen peppers: cut into strips if you know you'll use in stir fry. leave strawberries whole if you think you'll blend them mostly. figure out what you'll use them for, and then prepare appropriately. 
3. freeze overnight. once frozen, scoop into a ziploc. remove air, and lock up until use. 
bam. you have dreamy frozen fruits and veggies to use in your beautiful recipes.
recently, while grocery shopping with my sister, i bought a bag of yellow and orange peppers for $1. i'm talking 12 peppers, so ripe it was dangerous, for A DOLLAR. i knew i couldn't eat them in time, so i sliced them lengthwise, and laid them out (in my usual way), and froze them before adding to a large ziploc. stirfry, beware. i got peppers galore. come over for dinner - you'll see my moves.

that time i cooked.

as some loyal followers know, i don't DO cooking well. in fact, i rarely try to even pretend i cook for myself. but, once in a while, i get a little burst of energy, and i go and do something nutty - like bake brownies, or cook other savoury things.
so, when i read this recipe for kale pesto, i knew i had to try it. i love kale, and there are VERY FEW things i love more than pesto. if i could eat pesto on everything, i would. and trust me - i have made several valiant efforts at doing so.
i pulled out my trusty food processor, that was packed in the trailer for the drive across the country, and the kale that was in the first grocery shop in vancouver, and i got down to business.
the recipe itself, is easy. jeanine does a great job of making all of her recipes so easy to follow, and so so so delicious looking. the hardest part is where you think, 'that looks BEAUTIFUL, and if i make it, it will be JUST AS BEAUTIFUL'. sorry friends. it won't be. but it'll still taste as wonderful - that i promise you.
a pesto is essentially a base of a green (usually basil), an oil (usually olive), an herb (usually garlic), pine nuts and parmesan. this recipe calls for kale instead of basil, walnuts instead of pine nuts, and then some other goodies like lemon and salt and pepper for taste.
as we know, i've never been a strong follower of directions.
so, i take my kale, and i buy some walnuts. but damn it... i can't skip pine nuts! there's something about those creamy yummy delicious little flavour bombs that i can't keep away from. but, since they're expensive, and i'm currently unemployed, a little half and half action would have to do.
since i like the whole kale plant, and any recipe that slightly encourages me to use their stems i embrace, i boiled the stems for about 15-20 minutes... you'll know they're done when you can stick a fork in them (badum ching). if you have a steamer - BETTER. i don't. i barely got my food processor here from toronto - let's not get greedy. while the kale stems are doing their thing, i prepped other things (like a baws). i toasted my little walnuts and pine nuts (just throw those suckers in a frying pan - no oil - and shake it over medium heat until they get a little warm and toasty smelling), and i 'zested' my lemon. guess what else i don't have? a zester. tragedy - i know. so, you can get a zester, OR, be like me, and use a very sharp knife to simply cut all the chunks of skin off that lemon. totally class-less. then, beause i got bored, i gave those guys (the pine nuts, walnuts, lemon skins and juice) a little whirl in the food processor. i'd like to think that this gave them some time to really get to know one another before the kale came to town.
then i added my oil and garlic, and then got back to my kale business. i added the leaves, and literally watched the stopwatch on my phone for 30 seconds - i didn't want to lose any nutrients i didn't have to! and then forgot i needed a way to get the kale out of the pot. so, it probably was actually more like 50 seconds. preferably have something ready. take the kale stems and leaves out, toss them into the ice bath (literally a bowl - or giant pot - filled with water and ice) to stop them from cooking more. then, toss them into the food processory, and blend that sucker up.
i blended. if you pulse, it would likely be a bit more chunky. i like pesto to cover everything though - so i blended like crazy. it'll look a bit creamy because of the oil and all the other goodies, but that's ok - especially once you heat it up, it'll look a lot more like the pesto you know and love.
i'd also say this is the time to add salt and pepper. i'm a taste cooker - i cook, then taste, then cook more, then taste. so do some taste cooking of your own - add a bit of salt and pepper depending on your own preferences... i did tons of pepper, and a bit of salt, and blended and tasted a couple of times before i got it just right.
then, you get this. this wonderful, delicious pile of lovely goodness. good on anything. i ate some with a spoon (i'm super healthy too), and then had it on pasta that night. i stored a bunch more of it in a tupperware for future usage. i imagine it would last about a week in the fridge. but i'm not sure how you could look at it for a week without eating it. soooo.... let's go with 2 days. (again, eaten. with. a. spoon.)
Ingredients
bunch of kale (i used about 8 stalks - stems and all)
1/4 cup walnuts, toasted
1/4 cup pine nuts, toasted
2 cloves of garlic (i just really like garlic - use more or less depending on your personal taste)
1/4 cup olive oil (or more for a smoother pesto)
juice & zest of one lemon
salt & pepper to taste (near the end of the process)

1. Bring a large pot of salted water to a boil. Fill a large bowl with ice and water.
2. Blanch kale stems for about 15 minutes, then add the kale leaves for additional 30 seconds. remove all pieces and place in the ice bath to stop the cooking process. dry the kale on a towel for about 5 minutes (probably while you're nursing the burn from splashing boiling water on your hand)
3. Blend everything together in a food processor. Pulse to create a chunky pesto, blend longer to create a smoother one. Taste and adjust, adding more salt, pepper, lemon, olive oil, as necessary.

as an aside, i'd like to think that most people read my blog because of my transparancy. my self deprecating humour. my willingness to show the good, the bad, and the ugly. so, i'll end this post with exactly what happens when i cook. chaos. this is one of the disasterous things that happened to me (not the only) - the spatula slipped out of my hand, slammed against the counter, bounced off of the wall, hit the fridge, and landed in the middle of the floor (after a few flippy bounces). if you didn't think it was possible to get pesto on 5 surfaces with one spatula tumble, i am here to disagree. it took 17 minutes to clean up.
i wish i was joking.

on being a simple minded foodie.

i'm a foodie, in that i like to eat. a lot. my life tends to be mostly consumed with food related conversations, meetings with friends, and time spent surrounded by food food. i'm a foodie in that i like watching people cook FOR me, and i enjoy the spoils of friends who do enjoy cooking - and make me their guinea pig.... i have good friends.
when i became 'vegan' (quotes, because it's the easiest thing to call the way in which i eat) 6 years ago, my lifestyle made a quick turn towards spending hours each week figuring out where i could get the best nutrients, when, how to consume them best with one another, and so on. i have charts, and schedules and vitamins and the like, in order to keep this temple (aka. my body - which by the way, would be a failure of a temple. falling apart by the second. one of those castles in ireland that no one sees, because it's halfway to falling off of a cliff) chugging along. combine veganism with multiple health issues that require a strict regiment of medication at very specific times during the day, and you have yourselves a mess of a woman who can't cook well, but needs to be eating nearly once every hour, AND taking medication every 3. as a result, i spend far more time that i ever thought that i would, considering my food choices, making meals for the week on sundays, freezing things, and looking at recipes (which i rarely follow, so this could be taken down as a complete waste of time... though i love the pictures!). i can't follow direction, so long winded and complicated recipes have NO place in my head/apartment/kitchen.
so, though i can't cook extravagant meals like a ton of my friends, nor do i have to patience to do so, i have a knack for looking in my fridge, seeing what is in there ('vegan cheese, naan bread, cucumber onion and tomato, and some leftover black beans? PERFECT!') and creating something (usually) edible. and, if i ever reach for a recipe, it tends to be something like a 5 ingredient, walk-away type one. 
unfortunately for me, i also like fancy things. don't get me wrong - a loaf of focaccia and some oil and vinegar do me fine for the most part. but everyone likes a little something special in their lives every now and then. i, for example, enjoy grapefruit perrier more than i care to admit (to the tune of a bottle a day... tee hee). 
so. the dilema. combine my lack of patience/time/care for recipes that are longer than 6 ingredients, and take more than 20 minutes of my time, and my love for the finer things in life.... and you have a conundrum. 
so what is one to do? find the easiest - yet fanciest - recipes you can, and make them CONSTANTLY. and that's what i do. 
some of my most faves?:
lavender lemonade (droooool-y). i've been making this FOREVER, and when i saw this on this blog, i was so excited to see someone had actually shown me how to ACTUALLY make it. and put photos to boot! recipe here
vegan cheese sauce - a total staple in my place. i make huge batches and freeze it. so. good. this is a great, not-many-ingredient version.
i make vegan lasagna a ton - to freeze, to bring to parties, etc. I use this recipe, but no vegan cheese. straight up seasoned tofu. and i make it into actual lasagna - not rolls. it's goooooooood.
another freezer friend to my lasagna and cheese? butternut squash soup. i've been diggin' adding other squashes too, and i blend it like crazy. so amazing. and warm. and yummy.
and my main grain - my love affair with quinoa. this website had this recipe posted way long ago, and she redid the recipe! it's amazing now....
oh. and stir fry. all. day. long.
enjoy your cooking!! (i'm going to eat - these photos made me hungry).