Author Archives: aireater

May 22, 2013

Loaded Gluten Free Vegan Pizza

Having moved to the Niagara region things are different and some of the gluten free products I’ve become used to in Toronto don’t make their way down here. Lucky enough I’ve come across a local baker who makes gluten free vegan bread products. So far I’ve found she makes pizza shells and pitas. Thank you Barb, I wish you had a website so I could properly shout you out.

Either way, I made this loaded pizza the other day and it was fantastic.

1-loaded pizza with mushrooms on side

2-Final loaded pizza

 

Totally simple and incredibly delicious. I used tomato paste for the base, sprinkled Cheddar Daiya liberally, tomatoes (I prefere vine ripe), zucchini, broccoli, white sweet onion. Baked off the pizza at 400 F for 20 minutes and then added pan fried mushrooms (shiitake, oyster and button), sliced avocado and fresh basil from my little basil plant.

I cannot express the amazing textures and gooey goodness. Delightful.

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May 13, 2013

Soyummi Rice Pudding Review

I am a big fan of pudding in general. I find tapioca is king in my heart, but I won’t say no to pudding in general. I thought I would ‘treat’ myself to some and purchased Soyummy Rice Pudding. Bad, bad mistake. I don’t know if it is the batch that I got, but something was off. How is it that the rice felt crunchy and there was barely any of it? Usually rice pudding is rice in a creamy kind of sweet pudding, not the case here. For some reason this rice pudding felt licking a lemon rind. Don’t get me wrong, I love lemon pudding, but this was the wrong taste and the wrong texture. The whole thing felt like a rip off and something was askew.

1-rice puddingThe smell is the only thing that I liked about the pudding. Sure we know product pictures are enhanced for texture, but when you see the side by side, it looks NOTHING like the original. I had to actually look for rice grains. It’s as if rice was suddenly expensive? It’s not like this product is fully organic and thus the ingredients are sparingly used? I don’t know what the justification is exactly, but rice pudding should have more than 10 grains of rice in it.

I can’t say I will buy this product again. Mat told me he didn’t like their chocolate pudding either, so that’s that. Too bad too because their packaging just suckered me in. So pretty!

 

 

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May 8, 2013

Cats!

I just want to glorify how  much I love the cats with some pictures.

5-yuki and yoshi under blankets

4-yuki

3-yuki and yoshi on bed

2-Yuki stretch

1-Yuki smelling Yoshi

 

Oh, my fur babies. I love them so much.

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May 6, 2013

Attempting Dosas

I love dosas, they’re light, crispy and delicious with a nice side chutney or pickled vegetable. There’s a restaurant we go to in Oakville called Suvai, they are fantastic! Not only do they work with your allergy, but they are very careful to let you know which items contain dairy and or gluten. I am always pleased with their dosas. Can’t go wrong with such amazing deliciousness! I thought hey, why not try to this at home? Sigh. I need the proper pan. I also think I made the mixture wrong, I was trying to substitute another gluten free flour for buckwheat and the mixture just didn’t come out how I wanted. The filling on the other hand was great.

Filling:

10 medium sized potatoes boiled and cubed
1 tbsp brown lentils
1/2 large white onion
4 garlic cloves
1/2 tbsp cumin
1/2 tbsp garam masala
1/2 tbsp curry powder
1/2 tsp pink salt

To get the most out of your spices, I suggest heating them up first on medium heat with a tiny bit of oil and then adding in the onion and everything else. The spices are amazingly fragrant. Use less if you’re not so inclined, but this is how we like ours. The lentils are VERY easy to burn, so be careful with that. They’re supposed to be crunch apparently. I am on the look out for a dosa frying pan, so let’s hope I get it right and the mixture to boot.

1-Dosa attempt

Fingers crossed I’ll get it right.

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April 22, 2013

Almost over, right?

Today is part two of insulation happening in the house and it’s been havoc on my allergies. I’m tucked away in the basement with the cats, sigh. I hope by next week the house can go back to having some semblance of a normal house and not things shoved in a corner to help the insulators move freely. Frustrating living like a pack rat in your own house. Damn these pack rats are cute.

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April 18, 2013

Moving and settling

Things have been upside down and then right side up again. We’ve moved to an old house and it’s lovely, but of course it has had some issues ie Squirrels. We’ve managed to removed them humanely, but you know it was harrowing there for a bit. I am very sure momma squirrel hates us as she likes to glare at us while she watches us have breakfast. Adjusting to a different town that’s very different than the bustle of the city is something I’m working on. Everyone drives slow and I mean S-L-O-W. It’s weird, I’m used to hurry, hurry, get out of my way I’m going to honk at you if you don’t move. Here, people do not like you to honk and they really seem to be in no general hurry. It also takes literally 7 minutes to drive anywhere.

The cats are settling in quite nicely, they have taken to the new house and are happy as can be. They’ve even become closer and don’t fight as much, which is really nice.

Yuki smelling Yoshi

They have their own room again and love watching the birds and squirrels in the backyard.

Things will pick up again, just a matter of settling other renovations and then things will finally be in place. Ah, change.

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April 16, 2013

Liebster Award 2013

The very kind and sweet Nicole from Willow and Thyme nominated Air Eater for a Liebster Award.

 

There are rules about these things and here they are:

The Rules:
• Post 11 random facts about yourself.
• Answer the 11 questions made by the person who nominated you|
• Create 11 questions for the bloggers you pass the award to.
• Choose 11 bloggers to pass the award to and mention them in your post.
• Go to their blogs and let them know that they have been nominated
• No tag backs.

11 Random Facts about me:
1. My favourite colour is green. My eyes are also green. I own quite a number of green shirts.
2. My favourite number is 3, multiples of 3, I am the third child, my birthday is 06.30, no way I’m giving you the year!
3. I am allergic to kiwi, I never cared for it anyway.
4. I was supposed to be left handed, but I can still do things with my left hand.
5. I truly hate cheesecake. I don’t care for the texture, the taste, oh it’s just beyond me how anyone likes this thing. Thank God Mat also hate this vile dessert.
6. My favourite band is Radiohead, I am very fond of British rock. I used to rock out to the Beatles as a little girl.
7. I love Willy Wonka and the Chocolate factory, I could watch it for hours, even though I hate musicals I love this movie.
8. I have a fascination with old keys, they really spark my imagination for the stories behind them.
9. I’ve been writing since I was 6. Wrote my first ‘book’, the school physically made my story into a book and I still have it today. I’ve written a play about a 1930′s radio show and how the producer planned to kill everyone. Yeah, just your average kid.
10. I love the smell of wet denim because it reminds me of being caught in the rain during summer thunderstorms while riding my bike.
11. When I can’t sleep I picture myself in a fully loaded 1950′s kitchen making a cake. I never get past sifting the flour.

Nicole’s Questions:

1. What is your favorite local restaurant (and extra credit: what’s your favorite dish)?
Mengrai Thai in Toronto – their pad woo sen – FANTASTIC!

2. If you could live in any city/country where would it be?
San Fran, we visited a few years ago and it stole my heart.

3. Are you currently working on any personal or professional projects you’re excited about?
I’m always working on Concept Branding (social media/copywriting services), Vegan Bloggers Unite! and reviving my beloved Air Eater.

4. What’s your favorite way to wake up and what’s the first thing you do?
Other than looking over and seeing my dear husband? I enjoy when the cats decide to nibble or lick my ear. The first thing I do is yawn, rub my eyes and look bewildered, then prepare a very big proper brunch: tofu scramble with veggies, tofu sausage, cucumbers/tomato and mixed green with fresh juice or water.

5. What’s your favorite holiday and how to like to celebrate?
I suppose that would be Christmas. I enjoy putting up the tree and decorating. Each year we buy a new ornament to celebrate another year together. I enjoy the festive drinks, not eggnog, that’s just nasty, but more so hot chocolate variations.

6. What would you have for your “last supper”?
What wouldn’t I have is the question. I’d have my very guilty pleasure of sweet potato noodles with a vegan version of Kraft dinner cheese. It sounds nasty, but my goodness is it ever tasty. That plus a plethora of other foods: raw coconut ravioli with cashew sauce, raw coconut cannelloni with strawberry sauce and sweet cashew cream, raw tomato bread sandwich with alfalfa sprouts, avocado, cashew mayo and tomato, I could go on.

7. What is your idea of the best weekend ever?
Waking up late, having a big proper brunch (tofu scramble with veggies), tofu pups sliced and sautéed, tomato/cucumber/mixed greens with balsamic and vinegar and home made potato cubes fried up nicely. THEN – go out with Mat to see a bunch of cute shops out of the city and go on a picnic adventure.

8. What is your professional job and do you love it?
I am currently focusing on my social media business Concept Branding. I do love it. I enjoy writing copy, helping clients figure out their social media strategy and I don’t have to wear nylons.

9. What do you normally have for breakfast?
Currently, Silver Hills gluten free bread and Tofutti cream cheese. I do not drink coffee. Ew.

10. Currently what is your favorite song or band?
Radiohead – they rule all.

11. If you could be any fictional character who would it be and why?
Alice in Wonderland. She had all the fun.

My questions for the nominees:

1. What was the first dish you ever prepared by yourself?
2. How adventurous are you in your cooking/baking?
3. What gave you the inspiration to write your blog?
4. What’s your favourite movie?
5. What book can you not live without?
6. What’s the best concert you’ve ever seen?
7. How many times have you moved in your life?
8. Who inspires you?
9. What’s been the best dish you’ve ever made?
10. Do you have any fur babies?
11. What are your blog goals?

My nominations:
1. An Unrefined Vegan
2. Marty’s Flying Vegan Review
3. Rachel in Veganland
4. The Vegan Kat
5. The Veggie Nook
6. Until We Eat Again
7. Vegan ESP
8. Vegan Monologue
9. The Trim Vegetarian
10. What Will We Eat?
11. Your Daily Vegan

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April 15, 2013

Well, hello there!

It’s been a while, it’s been a crazy while, but things are starting to settle down. From the staging of our condo, to the sale, to now moving cities and establishing ourselves in a ‘new’ house (92 years old!). Yeah, it’s been hectic. I’m finally starting to cook again and I have a few pictures I’ve taken and now I need to get the posts written to match them.

I’m also going to be hosting, via Vegan Bloggers Unite!, the bi-annual Virtual Vegan Potluck. As if I don’t have enough to keep myself busy, why not. If you haven’t signed up do so here.

Thank you for being so considerate, I loved all of your emails, and kind words. I want to get back into the swing of things, so this is me dipping my toe into the proverbial water.

 

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December 13, 2012

Vegan Gluten Free Banh Mi

Don’t call it a comeback. I had to share. Mat and I went to Buffalo recently and picked up some Sub Sandwich Rolls from a company called Schar.

Banh mi sandwich close up - Lidia Le François

They offer a lot of different gluten free bread. At first I really didn’t have high hopes. I mean, sure they look fantastic, but what will they taste like? Naturally, I had to test them out by making a Banh Mi. What is this you ask? Here’s the Wiki explanation: the term bánh mì only means bread without any fillings, the term is used to refer to a type of meat-filled sandwich found in Vietnamese bakeries abroad, especially in US, Canadian, Australian, and French communities with substantial Vietnamese immigrant communities.

Before I became vegan I must admit I did eat a few of these when in Chinatown. They were incredibly cheap and being a student that was appealing enough. Now that my viewpoint has changed, considerably, I knew this is what I wanted to make.

How to veganize this sandwich?

Ingredients:
1 tbsp Vegenaise (or enough to cover the top/bottom of the sandwich) I added 1/4 tsp of minced garlic to the mayo for a kick
1/4 cucumber then sliced horizontally (I used a mandolin)
1 medium carrot spiralized or thinly sliced
2″ of a daikon radish spiralized or thinly sliced
1/4 cup cilantro
2 strips of tempeh
2 tbsp mushroom pate
1/2 tbsp lime juice

I followed the recipe for pickling the carrots/daikon and mushroom pate from The Chubby Vegetarian.  The carrots/daikon have to be made in advance, but IT IS WORTH IT. Seriously. I cannot express the joy, the dancing around the kitchen joy that I felt when biting into this sandwich. The bread baked up so nicely and we assembled everything so quickly it was still warm and DELICIOUS! Yes, this requires caps. If you have been waiting for a gluten free bread that will not disappoint I highly suggest you try this one. I wish I worked for these people because I’m going to be buying a lot of this product. Even if you’re not gluten free, this bread is incredibly tasty and you don’t miss a thing, it’s the same consistency and delivers an amazing crunch.

 

Banh mi sandwich open face - Lidia Le François

As this wouldn’t be a true Air Eater post without nutritional information here you are:

Bread Ingredients:
Water, corn starch, sourdough (rice flour), rice flour, psyllium seed husks (vegetable fiber), rice syrup, rice starch, sunflower oil, yeast, soy protein, sugar, hydroxypropyl methylcellulose, saltBread Nutrition Facts:
Serv. Size: 1 roll (75g), Servings per container: 2.
Calories: 160, Calories from Fat: 20, Protein: 2g, Total Carbs: 34g (12% DV), Dietary Fiber: 5g (20% DV), Sugars: 2g, Total Fat: 2g (4% DV), Saturated Fat: 0g (0% DV), Trans Fat: 0g, Sodium: 380mg (16% DV), Cholesterol: 0g (0% DV), Calcium 4% DV, Iron 4% DV, Vitamin A : 0% DV, Vitamin C: 0% DV, Riboflavin: 0% DV, Thiamin: 0% DV, Niacin: 0% DV.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The company has assured me, “All of our pasta, all of our breads, our breadsticks, table crackers, and crispbread are vegan. We hope this helps.”

There you have it – the sandwich that made me come out of hiatus.

PS, the planning for the Vegan Bloggers Unite! Conference is going very well with a few changes. We’ve had to change the date and remove the vendors. It’s a long story. I’ll explain it to you when you’re at the show.

Happy eating!

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November 19, 2012

Air Eater Hiatus

Sometimes you have to know when to hold ‘em and when to fold ‘em. Right now Mat and I are focusing on the Vegan Bloggers Unite! ConFest (happening hopefully in Oct. 12-13, 2013) and I have to put Air Eater aside to make that happen. In between Air Eater, running VBU!, Concept Branding (Toronto’s only vegan social media company), a day job and I’m currently working on a novel –  I realize that I am being pulled in too many directions. I will still continue to keep VBU! running, but my beloved Air Eater will have to hold on until I am able to devote more time.

I do not want to abandon my blog, so this is a time out to focus on the ConFest. Now why am I calling it a ConFest and not a conference? One half of the venue we pick will be the conference part for vegan bloggers (speakers/workshops/product demos) and the other half will be a festival with vendors for anyone welcome to enjoy.

With that in mind – thank you everyone for being so supportive. I love the very kind emails I receive asking about ingredients or my experience with certain products. Thank you for thinking of me!

A big hug goes out to all of you and I hope you’re able to attend the VBU! ConFest in Toronto 2013!

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