Whole Life Expo 2012

We went to the Whole Life Expo and I think this year it was better than last. The show is divided into three sections: 1) Food, 2) Health related products and 3) Health related services. As foodies we tend to stick to the food section and were happy to see a bunch of familiar faces.

This picture makes the show look calm, but let you tell you when people have their back packs on and aren’t paying attention this get crowded FAST.

First, we stopped at Upaya Natural’s booth – they had a wide selection of raw, vegan, organic foods and appliances. I took pictures, but I realized after we left they were blurry. I’d go so far as to say they have the most selection of any raw/vegan store, they will most likely have anything you can think of and they are always adding more products to their mix. We bought our Blendtec and Excalibur dehydrator and Omega Juicer through them – oh, and our spiralizer as well. They are more than equipment, they have every raw/vegan food item you can imagine from: dehydrated mulberries, to enema bags, to Earthings grounding shoes and more.

Giddy YoYo is a company out of Orangeville, Ontario and they make raw chocolate amongst other things. They recently change their packaging and increased the size of their chocolate while maintaining the same price. That is pretty impressive. You don’t hear of a company giving you more of a product and not charging you for it. We are addicted to the mint raw chocolate. I cherish it and eat it one square at a time. Too good. I asked Mark, one of the owners, about the shelf life of the chocolate and if it’s okay not to seal it once opened. He mentioned it was fine, oxidation does not occur, but chocolate can age like a fine wine. Mind you raw chocolate from 1960 wouldn’t be suitable to eat, but month old chocolate is okay.

Cruda Cafe was very busy with their raw tacos and desserts. These were the same tacos I reviewed at the CNE this summer. Cannot say enough good things about how good the tacos were then, we had already eaten before we came, but that really shouldn’t have stopped me now that I think about it. Ah well. If we’re in St. Lawrence market on a weekend I’m sure we’ll venture to the basement level to find the storefront of Cruda Cafe.

Rawfoodz is an organic raw vegan salad dressing company and they recently started making a raw chocolate spread that’s not on their website. I tried it during the Raw Food festival. What is on their site is their new Butter style spread both in original and garlic. That I can totally get behind – freaking tasty. I’ve tried the dressings and the spread and each are pretty darn good. I have a preference to Italian Idol, but don’t let that discourage you from trying others. They’re creamy and intensely flavourful, it’s hard to believe the dressings are raw. The dressings are great on kelp noodles, raw coleslaw, veggie dip just to name a few uses.

A new face on the raw vegan scene is Rawlly Delicious. They are operated by a husband/wife team Natalie and Derek Neal based in Caledon, Ontario. On my high raw days I have resorted to carrying nuts and seeds with me to snack on. Sure that does the trick, but why not have a fulfilling treat that provides 5g of protein per serving. Rawlly Delicious has five flavours of Energy Ball: Hulk Energy, Nuts About Hazel, Almond Crunch, The “Seed” and Coconut Bliss. They have since added one NEW product: Chaga-Maca Brawnie.

Chaga-Maca Brawnie

What I love about these Energy Balls a) they all taste amazing, yes I have stuffed my face with them and b) they’re sprouted/raw/organic. I asked Natalie how long does it take to make each Energy ball batch and her answer – four days in total. That’s commitment. I like the idea of having a product that I can eat on the go and not feel guilty about. In fact, I feel pretty darn good after eating them just because they are easier to digest. Rawlly Delicious has an auto-ship program so you can opt to have a customized order shipped to you so you never run out. I can see this being very helpful in keeping up with my new addiction.

This is the six pack of all of the Energy Ball products. At the show the price was $20. I’m not sure if this is going to be sold on their website, but hopefully it will. 

What kind of Air Eater post would this be without the Nutritional Value information? (Click to enlarge) The Chaga-Maca Brawnie info is missing as it’s still being finalized. Here is a link to their Facebook, Twitter and Youtube account. Amazing that this little company has already been featured on CTV.

Overall, I am very glad we went to the Whole Life show, it was worth the parking and crowds to get the great deals we did. I felt hilarious walking around with so many raw food items, but I refuse to feel guilty about healthy pleasures.

Happy eating!

 

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Vegan Gluten Free Veggie Pot Pie

Here’s part two to the lentil loaf that I made for our Canadian Thanksgiving. I always saw pot pies as a comfort food and something that I’d love to bite into. The challenge of making a gluten free crust that isn’t horrible was a tough one.

Here’s how I made it:
2 cup of millet flour
1 cup of sweet sorghum flour
1 cup of tapioca flour
1 tbsp xanthum gum
3 tbsp Italian seasoning
1 tbsp parsley (dry is fine, but if you use fresh make sure it’s really dry)
1 tbsp raw minced garlic
1/2 cup of Earth Balance
1/4 cup of water

Place all dry ingredients in a bowl, mix well, then transfer to a food processor. Using a S blade mix the dry ingredients, then add in the garlic and water. Keep adding water until the mixture balls on its own in the machine. I honestly can’t recall how much I used, it might have been a cup, it might have been 1/2 a cup, so it’s safe to use 1/4 cup increments.

At this point you can measure out your bottom/top crusts as you’ll be too busy with the filling once you’ve made it. This is a very forgiving dough, so it can be pinched together if you don’t roll it out properly. Do make sure the dough is thin because if you make it more than 1/4″ thick it will just be gummy and gross. Try to make it as thin as you can. I would highly suggest using a French rolling pin if possible, they’re really quite handy. If you don’t have much counter space or don’t want to roll it out on your counter, you can roll the dough between two pieces of parchment paper. I used a cutting board and dusted it lightly with millet flour to roll mine out.

Lidia Le François, vegan, gluten free, Air Eater, veggie pot pie

The filling:
1 cup of carrots roughy chopped
1/2 cup of corn
1/2 cup of cut string beans
1/2 cup of chopped celery
1 red pepper
3 small red potatoes (you can use any colour)
1/2 cup of white chopped onion
1 tbsp raw minced garlic (you can use more if you like up to 3 tbsp)
1/2 cup of shiitake mushrooms (I reconstituted dehydrated mushrooms – fresh is fine)
1/2 cup of millet flour
2 tbsp corn starch
3 cups of vegetable broth (I used 2 bouillon cubes in a quick pinch)

Use a large pot. First place 2 tablespoons of oil/coconut or vegetable in a pot and swirl around to coat the surface. Keep the pot on medium heat. When hot enough add the chopped onion and stir until almost translucent. Add in the garlic and the vegetables. Stir for roughly 8 minutes. Then add in the broth and mix for another few minutes to allow veggies to simmer a bit. If you have used dry mushrooms, keep the water that you used to soak them in, makes an excellent mushroom broth. Then add in the flour, stir for another few minutes and then add the corn starch. The corn starch should thicken up the filling, if it’s too thick just add more water. When cooking like this I like to keep a kettle handy for adding hot water quickly.

After the filling cools slightly, give it at least five minutes to breath, you’ll transfer it into your dish. Here’s where there are two schools of thought on pot pie. You can either have a bottom crust or just a top crust. I opted to go with a bottom and top crust. If you are of the top crust thinking, you’ll only need to use half the dough recipe. Mind you, you might have a bigger or smaller casserole dish, so that’s really up to you.

Once you’ve established whether or not you need a bottom crust, add the filling and cover with a top layer crust that you’ve carefully rolled out before you started making the filling.  You can make slits through the top crust or poke about with a fork to make small vent holes. Continue reading

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Vegan Gluten Free Lentil Loaf

What a few weeks it’s been! Vegan MoFo gave me a lot to do on top of keeping up with Vegan Bloggers Unite! (running the blog and planning for the conference). Plus being the host site as VBU! for Virtual Vegan Potluck, and the other things I do (Concept Branding), I’ve been run a bit ragged. Safe to say, I will not be participating in Vegan MoFo next year, I don’t think I can keep up with it.

During the Canadian Thanksgiving I made a few things that I will be adding to my dinner table on an on-going basis. One of those lovely dishes is a recipe from Tasty-yummies.com. I made Beth’s Lentil “meatloaf”.  Please do check out her site, she has many vegan/gluten free recipes. This is not a paid endorsement – I just think she is neat. I believe she is not completely vegan, but still a good resources for recipe that can be converted.

The first picture is the loaf uncooked. Here’s how my loaf turned out:

Lidia Le François, vegan, gluten free, aireater lentil loaf Continue reading

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Virtual Vegan Potluck Nov. 2012 – Air Eater Vegan Hot Chocolate

Welcome to the November edition of the Virtual Vegan Potluck! Thank you for visiting Air Eater. My name is Lidia, I am also the host of the VVP through my other blog Vegan Bloggers Unite! If you’re a vegan blogger and you’d like to join the VBU! family, please feel free to check out the instructions/directions and drop a line.

Please feel free to sit back and relax. My recipe below is a part of the beverage menu.

Had to pull this goodie out of retirement. What’s more comforting on a cold night than a warm cup of hot cocoa? Just because we’re vegan, doesn’t mean we can’t have the same comforts. I’m particularly fond of almond milk, vanilla unsweetened to be exact and that is my personal preference. You can use any milk alternative be it coconut milk, rice milk, hemp milk, etc.

So how did I make my hot cocoa?

Ingredients:
2 cups almond milk
2 tbsp Cocoa Powder or more
1/2 tbsp cinnamon
1 1/2 tbsp Maple syrup

I boiled the milk and whisked in the ingredients. Simple really. You can adjust these measurements to your tastes.

I am a huge Alice in Wonderland fan and I couldn’t resist buying this mug. It’s incredibly oversized and holds two cups comfortably. I’m sure you have a favourite mug. Be sure to use it when making this recipe.

Please feel free to go either way up or down the chain.

Alice: Oh, no, no. I was just wondering if you could help me find my way.
Cheshire Cat: Well that depends on where you want to get to.
Alice: Oh, it really doesn’t matter, as long as…
Cheshire Cat: Then it really doesn’t matter which way you go.

Either way you click you’ll be off on an adventure. Enjoy!

To visit the blog before me click the BACK button. (veganosaurus)



To visit the blog after me click the FORWARD button. (spinachrevolution.com)

 

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Vegan MoFo: Week 4 – Creamy Cashew Spinach cheese rustic pizzza

Sometimes I find watching cooking shows, it seems the chef just throws things together. I figure, why can’t I do that with raw food? Here I’m using the week’s crust and cashew cheese, but I mixed in a bit of sweet basil. What a difference basil makes. I can’t say I was upset if I got some on my fingers, I was licking the spoon after I transfered the cheese out of the food processor.

cashew cilantro red pepper cheese

How creamy is this? Who can miss regular cheese when you have such a lovely cruel free substitute? Totally worth trying for yourself.

This time I broke the buckwheat groat psyllium seed husk crust by hand into a rustic rectangle and I think this gives the pizza its own character. It’s not perfectly cut, nor is it too awkward a shape.

The toppings: tomato, pineapple, red pepper and sprigs of parsley.

Can’t beat this with a side salad or veggies.

 

Happy eating!

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Vegan MoFo: Week 4 – Mini Mushroom Pizzas

The wonderful part about making a lot of one thing is you have the fun of dressing it up in different ways. Today’s pizzas has the same crust/cheese as yesterday’s. The toppings are: reconstituted shiitake mushrooms then soaked in gluten free soy sauce, spiralized carrots and corn. I know soy sauce is not raw, but I don’t have Nama shoyu. If you want to be completely raw, I would suggest you use that instead of soy sauce. The mushrooms really come alive after being soaked for 20 minutes in warm water.

mini phyllium husk buckwheat groats marinated shiitake mushroom pizza

mini phyllium husk buckwheat groats marinated shiitake mushroom pizza 3

To get the perfect circles, I used a cup sized measuring cup as a cookie cutter. I could never make such a perfect circle by hand. I cut out this shape before I put the base in to be dehydrated and popped them out when complete. I didn’t feel guilty at all after having a few of these. They’re healthy, filling and are lovely with a side salad.

 

Happy eating!

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Vegan MoFo: Week 4 – Raw Pizza with Walnut meatballs

I saw a recipe for how to make walnut meatballs and I HAD to try it. Here’s the link to the recipe that I used. I omitted the green onion part, I’m not partial to them unless it’s in a specific manner, so I figured it wouldn’t be a bad thing to not add them. Food is, after all, about your own individual taste. The meatballs turned out to be the most darling little things. I dehydrated them for a few hours to get them a bit harder and it really gave them a great mouth feel.

 

walnut meatballs, air eater, vegan, gluten free, raw, Lidia Le François

The crust is a combination of phyllium husk, buckwheat groats, irish moss and a few other things. You can see a previous post where I made this crust and the recipe I followed here. You can thank Hannah Mendenhall for the recipe.

The cheese is soaked cashews, with nutritional yeast, lemon juice, garlic, parsley, kale, spinach and a tiny bit of salt. The toppings: carrots, red pepper, kale, and walnut meatballs.

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs close up

 

phyllium buckwheat groat cashew cilantro cheese with walnut meatballs

It does taste as good as it looks. I highly suggest trying this walnut meatball recipe, it will completely surprise you and impress guests.

Happy eating!

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Vegan MoFo: Week 2 – Raw Pizza Video

This video inspired me to try this recipe (http://raw-pleasure.com.au/) and I wrote about it here. Tip: If you don’t like leeks, don’t use them because this recipe is overwhelmingly leek flavoured. If you do like leeks – enjoy!

Happy eating!

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Vegan MoFo: Week 2 – Kale, Cucumber, Cauliflower Raw Pizza

Today’s pizza is a continuation crust of yesterday’s carrot/flax with a new spin on the cheese and topping.

1. The recipe for the crust can be found here.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

2. The cheese is still the macadamia nut (which you do not have to soak), with added kale, and red pepper.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

3. Toppings:

As you can see I went a little topping heavy with this one. I started with a base of massaged kale, then added spiralized carrots, corn, cauliflower, tiny bits of red pepper, and hollowed field cucumbers. I’m not a fan of seeds of the cucumber, and what’s the point; it will just make things soggy and rather messy.

Kale, Cucumber, Cauliflower, raw pizza, Lidia Le François, Air Eater

The cucumber was different, but provided a nice crunch and it was almost like having a rather eclectic salad wrapped in a pita.

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Vegan MoFo: Week 2 – Wordless Wednesday Raw Pizza

Image From Vegan Crunk

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