Hello, I’m back! I finished a couple of midterms this week and I am enjoying my time so far as I am spending the weekend in Waterloo to I am visiting my dear friends. I brought along a batch of pumpkin loaf. The farmer’s market near school this week was featuring pumpkin loaf and I was smitten after trying a sample.
I left the recipe at home so I will be posting it when I get back. Sadly, tomorrow evening will be the end of this lovely weekend. This morning we had the pumpkin loaf for breakfast and a few surprise (not to mention delicious) vegan treats from Jona and Mavis for my soon to come birthday. For most of the afternoon we visited an Italian grocery store and walked around the uptown district. Hopefully I will be able to post about it another time. We cooked ourselves dinner and for dessert, we had the left over vegan treats (vegan brownie, black bean chocolate cake and date square), and Jona taught me how to make chocolate covered orange peels. They smell fantastic, but we will wait until tomorrow morning to taste them.
As for the chocolate I mentioned previously, they are from Zimt Artisian Chocolates. I had a wonderful time exploring around the Toronto Vegetarian Food Festival. As bummed as I was for not remembering to bring my camera with me, I had so much fun sampling everything and speaking to people.
I stumbled on a few raw chocolate companies but I was most intrigued by Zimt’s, a Vancouver based chocolate company. Their products are also organic, fair-trade, raw and vegan. I enjoyed speaking to the founder, Emma Smith who was very open to answering the many questions I bombarded her with. She assured me that her chocolate would taste different than most raw chocolates, without that sandy grainy-like texture. I was convinced—I love when people have complete confidence in their products. It was true, it definitely had a unique soft taste and nothing was brittle at all. The secret ingredient, although not so secret is coconut nectar. Yummy yummy!
On top of the chocolate bars I took home, I got a smackaroon. It was to die for, and the best part was that it was guilt free! Chocolate makes me happy, so I was in a terrific mood after this macaroon.
My recent go-to salad in September has been something like this concoction. I love the colour appeal and the different textures. The highlight of the salad is the nectarine, I added in roasted tomatoes because I had them on hand. Some people prefer raw tomatoes and that is just as good.
In the salad was:
-chopped romaine salad
-1 nectarine, sliced
-sliced bell pepper
-1 handful raisins
-1 handful walnuts
-roasted grape tomatoes (as much as prefered, I used about 8 tomatos )
If roasting tomatoes: cut them in half, season with salt, pepper and preferred herbs, and drizzle lightly with olive oil. Put them in the oven for 10-15 minutes. You can add in the juices on top of the salad.
I also added a splash of balsamic vinegar, but any other sauces would be just as good.