One Last Hurrah

I start school in like, three days, or something insane. It's September, and I'm kind of feeling like "Where the heck did August go, because I don't quite remember it even being here." I am desperately clinging to these last days of summer, these last hours and minutes, trying to make them last somehow.

I should know better by now, that no matter how hard I wish against it, September brings about a fairly major shift in what I've come to regard as normal, everyday life. Old routines, be kind to me. I've never been a big fan of change.

I am feeling pretty stubborn about letting summer go also because this summer was pretty wonderful- as in total best ever status. I swam in the sea, drank Sangria in Napa, ate fresh berry pies at the kitchen table, said hello to new friends, said goodbye to old friends, walked for miles along the Oregon coast with my favorite person in the world, got lost, got found, made raspberry yogurt popsicles, and picked up my polaroid camera for the first time in ages. Oh Summer, you did really good this year. Please don't go away, not yet, not ever.

And yet,

I know there is no use trying so hard to make a season last. Autumn is eager and waiting, ready to strike at any moment. I can feel it happening already. But maybe, today the sun will stay out for just a bit longer, long enough for one last barbecue, one last glass of wine, one last hurrah before the sky fades to dusk and Autumn creeps in.

Quinoa with Grilled Zucchini, Garbonzo Beans, and Cumin

Adapted from Bon Appetit, August 2008

This Quinoa salad is definitely last-bbq-of-summer worthy. It's super savory and hearty, so you could eat it on its own as a vegetarian main course or this would be great along side some barbecued chicken. It is wonderful left over and taken for lunch in the days to come, and it makes a great (and healthy!) midnight snack.

1 15-ounce can garbanzo beans (chickpeas), drained

3 tablespoons fresh lemon juice

5 tablespoons extra-virgin olive oil, divided

2 garlic cloves, peeled

2 teaspoons cumin seeds

1 teaspoon tumeric, divided

1 teaspoon smoked paprika, divided

2 cups water

1 cup quinoa (about 6 ounces), rinsed well, drained

1 teaspoon coarse kosher salt

1 ½ pounds medium zucchini (about 5), trimmed, quartered lengthwise

1 ½ teaspoons ground cumin

4 green onions, thinly sliced

1/4 cup chopped fresh Italian parsley

Combine garbanzo beans and lemon juice in large bowl. Add 3 tablespoons oil; press in garlic and stir to combine. Let marinate at least 15 minutes and up to 2 hours.

Heat 1 tablespoon oil in medium saucepan over medium-high heat. Add cumin seeds, ½ teaspoon tumeric and ½ teaspoon paprika; stir until fragrant, about 1 minute. Add 2 cups water, quinoa, and coarse salt; bring to simmer, stirring occasionally. Reduce heat to medium-low. Cover and simmer until all water is absorbed, about 16 minutes.

Meanwhile, prepare barbecue (medium high heat). Place zucchini on rimmed baking sheet. Drizzle with 1 tablespoon oil. Sprinkle with ground cumin, ½ teaspoon tumeric, and ½ teaspoon paprika. Toss to coat evenly.

Place zucchini on grill; sprinkle generously with salt and pepper. Grill until tender and browned on all sides, 10 to 12 minutes. Transfer to work surface. Cut crosswise into ½-inch pieces. Add zucchini, green onions, and parsley, then garbanzo bean mixture to quinoa. Toss to blend. Season with salt and pepper.

Beginning, Again

Oh January. You are the month I loathe the most. To me, January is about over-crowded gym's, healthy eating, ugly weather, and too-short days. It is also the most anticlimactic time of year, seeing as just under two weeks ago we were caught up in the magic of Christmas. Now the holidays have come and gone, and now we are sitting a month that doesn't offer much, although depending on how you look at things, a new start is a definite possibility. There is something quite wonderful about a new year, something utterly refreshing. You've got twelve brand new months to make anything happen. Twelve untouched months in which you can do, go, see, and create just about anything.

My new years resolution was to take all the essential vitamins every morning, and it isn't panning out so well. I'm two for five right now. I keep forgetting. Pathetic, I know. And certainly not a legitimate excuse. I heard Ginkgo Biloba helps with memory, so if I can somehow manage to remember to take it, all will be well. In other news, I've become a living, breathing cookie monster AGAIN. Being a cookie fiend during the holidays is completely acceptable, but I was really quite naive about quitting cookies for good. There is no switch to turn it off after the holidays are over. People keep baking and I keep eating, and THANK GOD for good genes. I feel guilty. I'm estimating that at least 95% of the population is trying to eat healthy and I'm sitting here stuffing my face full of sweets. To rectify this sad situation, five days into a new year, I decide that an incredibly healthy and delicious salad was in order.

Nothing like a bulgar and lentil salad to kick a new year off right. For some reason I feel like anyone who is reading this is going to roll their eyes and/or look at me like a complete idiot (*wink, wink, family..). Bulgar? Lentils? Who eats that crap anyways? I eat that stuff, and I LOVE it, wholeheartedly. And anyway, if you were one of those people who made a promise to yourself to treat your body a little better this year, this is a noble place to start.

Normally, this salad makes it's appearance in spring or summer where it makes a lovely side dish at a BBQ, but who's keeping track? All of the ingredients are easy to get your hands on, all year round, making it a perfect salad for making whenever you feel like it. Besides from being quite simple and basic, the salad has the most amazing texture/flavour combination: a nutty crunch from the walnuts, slightly chewy from the bulgar and lentils, a bit of sweetness from the carrots, and a zing from the shallot vinaigrette. I find this dish to be very satisfying, and slightly addicting. Really, I keep a bowl in the fridge and munch on it all day.

So I say put down the cookies, take some vitamins, and make a healthy salad. It's a new year!

Bulgar and Lentil Salad with Tarragon and Walnuts

Adapted from Gourmet, July 2004

I'm still in holiday (lazy) mode, and did not really make a valiant effort to find either tarragon and tarragon wine-vinegar. In all honesty, all that tarragon was not missed.

1/3 cup finely chopped shallot

3 tablespoons tarragon wine-vinegar

1/2 cup brown or green lentils

1 1/2 cups water

1 cup bulgur, preferably fine

1 teaspoon salt

1/2 cup chopped celery

1/2 cup shredded carrot

3 tablespoons finely chopped tarragon leaves

3 tablespoons olive oil, preferably extra-virgin

1/2 cup walnuts, toasted lightly and chopped fine

In a small bowl combine shallot and 1 tablespoon vinegar. In a small saucepan simmer lentils in water to cover by 2 inches until just tender but not falling apart, 15 to 20 minutes, and drain well. Add hot lentils to shallot mixture and season with salt and pepper. Cool mixture, stiffing occasionally.

In a small heavy saucepan combine 1 1/2 cups water, bulgur, and salt and simmer, covered, until water is absorbed, 12 to 15 minutes. Transfer bulgur to a large bowl and cool completely, stirring occasionally.

Add lentils to bulgur with celery, carrot, tarragon, remaining 2 tablespoons vinegar, oil, walnuts, and salt and pepper to taste and toss well. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Yield: Serves 4 as an entree or 6 as a side dish

I'm in love...

It's Autumn people! Aren't you excited? The leaves have turned all sorts of crazy colours and air now packs a brisk punch. It's the time for turkey and pumpkins and big mugs full of rooibus tea. We lit the pilot light in our fireplace a few days ago, which has been a long time coming (I don't know what is wrong with the people in my family but our air conditioner is STILL on. It's not even warm outside anymore!)! Besides all the usual Fall comforts, the food at this time of year- goodness gracious, the food really gets me. It's still colourful, but in a more earthy way. And it's hearty and warm. What can I say, I'm in love...

Autumn always leaves me feeling refreshed and rejuvenated. Even in the midst of a plethora of assignments and midterms. Autumn is like the calm before the winter storm and is an absolute breath of fresh air after a stifling summer.

Even as a child I remember looking forward to back to school time far more than the average person would. I remember stomping through piles of leave in my new doc martins with a smile as big as a crescent moon plastered on my face. Back then, fall meant a new wardrobe, new pencils, and pristine white erasers.

Nowadays I can't really afford a whole new wardrobe (dang you tuition, you do not leave me room to indulge in my horrendously expensive tastes!), or really new anything (unless you count new textbooks, but lets not go there) so I settle for something else. Something like Snow Flurry rooibos tea that I get from a sweet little store in West Van for $6.95/100g. Oh and with that tea, I like some cookies. Some spicy, hearty, healthy cookies that I can dunk into my Snow Flurry tea and the slowly slip into euphoria... Mmm yes please.

Oatmeal Harvest Cookies

Adapted (roughly) from Whole Foods Market

These lightly spiced cookies are the perfect fall treat. They are toothsome and loaded with all kinds of super healthy ingredients. Sometimes, if I'm feeling high spirited, I will add about 1/2 a cup of ground flax meal, just to add a bit of extra substance. Hellooooo not-so-guilty pleasures...

Also, the only complaint I ever get about these cookies is that the recipe doesn't make enough! Depending on the size you make the cookies, you should get about one dozen out of the recipe. If that's not enough to keep you happy, double the recipe and all will be well!

1 ½ cups whole wheat flour

1 ½ teaspoons cinnamon

¾ teaspoon nutmeg

½ teaspoon baking soda

1 ½ sticks (3/4 cup) Earth Balance Margarine (or butter)

¾ cup packed brown sugar*

1 egg

1 teaspoon vanilla extract

¾ cup almonds chopped

2 cups rolled oats

grated rind of one orange

¾ cup dried cranberries

Preheat oven to 350 degrees and line two baking trays with parchment.

In a small medium bowl, combine whole wheat flour, cinnamon, nutmeg, and soda. Whisk to combine.

In a large bowl, with an electric mixer, cream the margarine and sugar until fluffy. Beat in the egg, vanilla, and orange zest, until just combined. With a wooden spoon, stir in the dry ingredients until just combined. Fold in the almonds, oats and cranberries. Drop by heaping tablespoon onto baking trays.

Bake cookies for 10-12 minutes, or until golden brown and firm on top. The cookies don't spread very much; so don't worry about crowding them.

* These cookies are not overtly sweet- perfect to enjoy along a mug of hot chocolate, coffee, or tea! If you have a larger sweet tooth, please be advised the the original recipe called for an additional ½ cup of granulated sugar.

Some Peace and Quiet

One of my favorite luxuries as of lately is that sweet spot in the week where everyone is out and about and I am left alone with an empty house. As much as I love family, there is something magical about having peace and quiet in a big empty house. I tend to wander around from room to room, thinking out loud and talking to the cats. I run myself a bath and leave the bathroom doors open. I play MY music. There is no one here to distract or annoy and everything evolves entirely around me. Really, it's a treat! What really gets me though, is when I am home alone for dinner. I'm a simple girl really, and it doesn't take a lot to make me happy in terms of a satisfying meal. Hence why I often opt for something light and fresh. Something quick and easy with loads of flavour. Something like a chickpea salad...

I've had a lot of good chickpea salads, but this one is something else. This one is great. And not only that, it is incredibly versatile. You could put it on top of some fresh spinach and serve as a main course, with pita chips on the side. Or, you could stuff the salda into a wrap with some lettuce, and some sprouts. That would be good too! Or you could simply eat it plain, just as is. See, I could eat this twice a day! No one in my family would ever tolerate my borderline obsessive eating habits, which is exactly why home-alone days are so important; I get to eat whatever my little heart desires, how ever often I want.

Curried Chickpea Salad

Adapted from Whole Foods Market

When I first became a vegetarian I immediately gravitated towards legumes. Chickpeas in particular. I was making bean salads like crazy. That was 2 years ago and I'm still eating this salad on a bi-weekly basis. I suppose that it is generally my go-to home-alone dinner. Or lunch. Either! Or both!

2 teaspoons apple cider vinegar

2 tablespoons fresh lime juice

¼ cup olive oil

2 teaspoons curry powder

2 teaspoons maple syrup

½ teaspoon salt

½ cup dried cranberries

2 teaspoons cumin seeds, toasted (optional)

2 15-19 oz. cans cooked chickpeas, drained and rinsed

1 red bell pepper

½ cup cilantro or parsley, chopped (optional)

In a small bowl, whisk together vinegar, lime juice, olive oil, curry powder, maple syrup and salt. Add cranberries and cumin seeds and toss gently, Add chickpeas, bell pepper, and cilantro and toss again to coat.

You can eat this salad right away but I prefer to let it sit over night. The cranberries plump up and the chickpeas and peppers get a chance to soak up the delicious dressing.