Made from scratch Hot Cocoa!

Mmmm!  The perfect thing for these cold winter days!  Vegan, made from scratch, hot cocoa!

First, I like to work with fair trade organic cacao nibs.  Spread them in a thin layer and toast lightly at 350˚F until they start to darken and sizzle.  Then, after they've cooled just slightly, add them to the Vitamix.  You may be able to do this with another blender, but the ultra slow speed option of the Vitamix makes the process very easy.

Blend on low until a thick paste forms.  Then add a bit of non-dairy milk - just enough to loosen the cacao so it can be easily blended.  I like almond milk best for this beverage.  Increase the blender speed to the highest setting.  In a high powered blender, the friction of the blade will cause the mixture to heat up.  Continue blending until the mixture reaches ~150˚F, adding milk as needed to keep the entire mixture available to the blades.

When heated, and smooth, add a bit of vanilla bean and cayenne pepper (if you like things wild).  Unless you're using a sweetened milk, it may need sweetening at this point, too.  Blend a while longer to ensure that all the ingredients are completely mixed through.

To ensure consistency, be sure to strain the mix through a very fine sieve.  Pour up the mixture and garnish with flake salt.  I like Maldon or a fleur de sel.

Vichyssoise

It's that time of year where the evenings can be cold or hot. So, why not have a soup that can be served cold or hot?! Vichyssoise is the perfect dish!This soup is kinda French and kinda American. There's a bit of undecidedness regarding the origin, so let's just call it French-American fusion. Regardless of the source, it's a delicious and smooth preparation made of leeks and potatoes.

Start by coarsely hacking up the white bit of leeks, and an equal portion of peeled potatoes. Add the leek, potato, along with a bit of olive oil and salt, to a large pot and gently sautée. Don't allow colour to develop on the veg - the soup should be a glistening creamy white.

Add enough water to cover the veg and just a bit more.  Bring to a boil and reduce to a simmer.  Continue cooling until the potatoes are soft.  Then, transfer the mix to a blender and puree.  I like to use the Vitamix because it makes an ultra smooth soup.

For a hot dish, serve it up right away.  I garnished it with crushed pistachios and olive oil.  For the more traditional soup, refrigerate before serving.  The chilled one I garnished with celery leaves and green onion.

Sun Dried Tomato Hummus

It's an easy and flavourful dish!  As the weather gets warmer; easy, light and tasty meals are in demand.

Simply add a healthy portion of sun dried tomatoes to your usual hummus recipe.  I add chickpeas (and the tomatoes) to the Vitamix and cover with water - a bit of salt, sesame seeds, onion powder and a glug of olive oil.  I also like to add turmeric, garlic and smoked paprika.  Start slow and increase the speed to work up to that delicious thick consistency.

Finish with a drizzle of olive oil, a few chick peas and a sprinkle of sesame seed.  Enjoy!

Wheat Bread [Fresh Ground Flour]

I got a dry ingredient container for my Vitamix and decided to give it a try.

I used red organic wheat and ground it to flour.  It's important to sift four that's just been ground since the occasional unground kernel may be hiding amongst the powder.

Plain bread - composed of sugar (molasses), salt, fat (olive oil), water, yeast and this fresh-ground flour - comes together fairly easily.  If you measure your ingredients, fresh flour should be added by weight, rather than volumetrically.

Shape the loaf; score it in whatever fashion makes you happy, and let raise.  Bake at 350F until it's golden brown.

I know I'm horrible about posting recipes.  But, bread is one of those amazing baking things that is resilient.  Jump in and give it a try!

Here's a basic recipe:

• 1 Cup Water
• 2½ Cups Flour
• 1 Teaspoon Salt
• 2 Teaspoons Yeast
• 1 Tablespoon Sugar
• 1 Tablespoon Olive Oil

Keep in mind that this a very basic recipe and needs adjustments depending on the nature of the ingredients.

Tropical smoothie - with a twist!

 

I found myself with a dozen blood oranges.  Although their flavour is very traditionally orange, their colour is is the novelty.  I worked these oranges into several culinary preparations.  The first, was a delicious tropical smoothie.

I started with some classic tropical flavours: banana, orange and pineapple.  I added almond milk and a bit of ice.

Blend it up!  Use a high-powered blender to ensure no chunks.

Garnish with sweeetened coconut and serve.  A tasty and healthy way to experience the tropics - even if you're stuck in the dead of winter.