Month: August 2013

Wild Things (Chia Pudding)


Basic Chia Pudding*
RAW, VEGAN! original recipe by allison sklar

what you’ll need

4 tbsp ground chia seed
1 cup unsweetened almond milk**
2 tbsp agave nectar
1 tbsp vanilla (optional)
**Note: soy, coconut or hemp milk would work too, all yielding different flavours.

how to do it

whisk all ingredients together in a medium mixing bowl.
allow mixture to sit and thicken, about 10 minutes.
Serve immediately, or refrigerate and keep for later.

*This is a basic recipe. On it’s own, it has a very mild flavour. For added flavour and pizzazz, I recommend incorporating one of the following variations:

BANANA – Add one pureed banana to the mixture

CHOCOLATE – Use chocolate almond milk instead of unsweetened. Reduce agave nectar by 1 tbsp. Top with cacao nibs.

TROPICAL – use coconut milk in place of almond. Add 2 tbsp shredded coconut, and 1/4 cup crushed pineapple.

BERRY – Add in the puree of about 1/2 cup of your favourite berries. Add 1/4 more ground chia seed if pudding becomes too watery.



Savouring Summer (Sweet Potato Salad with Maple)

As I sit in the beaming afternoon sun, squinting to see my computer screen, sweating as if I’d just been to the gym for hours, one might see me and wonder why I don’t just go inside. The answer is simple: I’m trying my absolute hardest to absorb as much as I can of the last weeks of summer. Treating each day as if it is a mirage, knowing well that a Canadian summer is but a fleeting train filled with sunshine and happiness, I’m making a solid point to be outdoors as much as possible. Unlike many, I don’t complain that it’s 30 degrees C outside. I don’t complain that it’s humid. I don’t complain that I’m sticky and my skin is glistening with sweat. No, I don’t complain. Instead, I embrace it. I know fair well that in less than three months, the temperatures will dip to a number colder than the inside of my freezer, and I’ll be praying for these dog days to return. 
In the spirit of all things summer, I’ve been eating tons of salad. This afternoon, I decided that I should make something different than my usual spinach and whatever-is-around mixture. Opening my vegetable bin for inspiration, I spotted an almost forgotten sweet potato. Out of the corner of my eye, I also spotted my shiny new jar of Vegenaise. 
Sweet potato salad? 
Is that even a thing? 
It is now! (And is it EVER!)

Sweet Potato Salad with Maple Dressing (VEGAN!)
an original recipe by allison sklar

what you’ll need
2 medium sweet potatoes, cooked and cubed
2 hot (or mild) cubanelle peppers (one large bell pepper would work too.)
2 lebanese cucumbers (1 regular cucumber would also work)
handful chopped fresh cilantro
2 tbsp Vegenaise
2 tsp maple syrup
1 tsp dijon mustard
pinch salt & pepper
Cook sweet potato as desired – I use the microwave to save on time, but I recommend chopping into cubes and boiling until desired tenderness is reached. Cool potatoes (to room temperature or colder.) Dice cucumbers and peppers. Combine with potatoes. In a seperate bowl, whisk all dressing ingredients. Toss dressing with salad and chopped cilantro. Garnish with additional cilantro if desired.
Serve cold. 
Tip: For a more traditional “potato salad” flavour, add 1/2 cup of sweet corn kernels and 1/2 cup of chopped pickles, if desired.