Food Plant

tips from gil
June 26, 2008, 8:20 pm
Filed under: Uncategorized

these instructions are incomplete, do not attempt unless you’ve worked with similar recipes before! (avoiding burning the sugar can be tricky)

toffee sauce:

2 parts light sugar

1 part coconut milk or vegan heavy cream

caramelize the sugar until all crystals dissolve,

stir in cream, bring to a boil and stir until homogenized. chill. (should be sticky and somewhat elastic when dripped on cold countertop.)

shortbread: 1 part sugar, 2 parts margarine, 3 parts flour, add a bit of lemon zest, tahini and coconut milk (for binding)

roll out dough, bake and chill. cover with a layer of toffee sauce, sprinkle toasted pecans, cut out cookie shapes

another use for toffee sauce:

roast pumpkin and sunflower seeds, mix in a bowl with finely chopped dried fruit, mix in enough toffee sauce for binding. roll between two parchment paper sheets, bake and cut into cookie shapes when cooled.


convenient sweet potato oven fries with white bean roasted pepper dip
June 3, 2008, 7:13 pm
Filed under: Uncategorized | Tags: , ,

i’ve been out of updating habit again, but any day now i’ll be making a lasagna to write about.
in the meantime, let me tell you what i’m eating right now!

yesterday evening i got a call from alex, asking if i’d like to go grocery shopping at loblaws. i enjoy that place for being somewhat fancier than the nearby foodshops but always end up with the nightmare of carrying giant grocery bags on the packed bus home, so getting a ride is not an offer i could pass.

alex kept true to his status as “fancypants” with quality groceries to last a month, and i got a little carried away accordingly, including a few prepared items that i would normally make from scratch. although i typically hate spending the extra money on convenience food because it hurts my foodie pride, these minor exceptions were worth it.

first, loblaws started carrying a white bean and grilled red pepper spread in their hummus area, under the “president’s choice” brand. THANKFULLY they had the decency to avoid calling it a “white bean and roasted red pepper hummus”. it’s lower in fat than hummus and is thinner, a little spicy and quite awesome.

the ingredients make it seem easy to replicate at home in a blender/food processor deal:

white navy beans,

grilled red bell peppers,


lemon juice,

olive oil,

sea salt,

garlic puree,

brown sugar,

and “spices”.

the spices i detect are cracked black pepper, small amounts of cayenne and cumin, and a mystery dried herb that could be any of thyme, oregano, parsley, basil, crumbled bay leaf, etc.

the other thing i bought was a giant bag of pre-cut sweet potato “spears”, that is to say, fries. of course i could have bought sweet potatoes and chopped them myself, but i find them more difficult to cut through than your average root vegetable, and normally end up breaking up freeform chunks by starting a cut and jiggling the knife around.

so! i take thee, sweet potato fries, sprinkle you with salt, pepper, lime juice and shawarma spice (cumin would do), spray you with a mist of olive oil, and off to the oven for 20 minutes at 380f or so. then i dip you in white bean and pepper spread and you’re sweet, spicy, zesty and delicious.