Maple Coconut Granola

Granola is a contentious food. Associated with crunchy hippies and health nuts, it gets a bad reputation for tasting like grass. It’s also tends to be hard to chew, full of hard chunks of ancient raisins and fibrous grains. Who has patience for hard-to-eat food in the morning? Because of all this, people tend to forget that granola can be so full of delicious things that it tastes more like a dessert than a breakfast food. If you don’t believe me, try the Coconut Yogurt Parfait at Resonance Cafe. Thick, creamy yogurt with sweet almond granola and fruit preserves. They include it in their breakfast menu, but I order it as desert- usually to share, because it’s so filling after a meal. Resonance is my favourite cafe in the city- all vegan, delicious and affordable food, plus they double as a jazz club at night. You’ll definitely be hearing more about it this month.

Mile End from above. Crooked 3-story brick buildings, big trees, and a short stroll to the mountain

Mile End from above. Crooked 3-story brick buildings, big trees, and a short stroll to the mountain

During the day, I work as a cook, primarily personal chefing for a small family in Mile End, Montreal. Mile End is a bit like Sesame Street, in that everyone knows everyone else and it’s perfectly reasonable to take a stroll down the street just to stop by local businesses and friend’s houses to say hi on your way home from work. Resonance is in Mile End too, as is Boulangerie Guillaume. Guillaume serves as the baker for many businesses in Mile End, providing bread for Resonance and several small restos in the area. The bakers have a small wooden delivery trike, and early in the morning you can see them peddling along the bike path, basket stacked with row on row of fresh, warm baguette. The sandwich bread at Resonance is provided by Guillaume, perfect squares of thick-cut white bread, perfect for grilling on the panini press. Many mornings, Work Dad will walk over to Guillaume to pick up some fresh bread to serve with coconut-macadamia butter and guava jam. Other days, a quick bowl of cereal is on the menu.

Mmmm granola

Mmmm granola

That is where this granola comes in. Playing to the exotic tastes of my work family, I wanted something with toasted coconut to serve as a quick breakfast to go with fresh mangoes. Brimming with coconut, walnuts and dried fruit, this granola fits the bill perfectly. Large flake oats provide the base and hemp hearts and flax provide added omega 3 fatty acids. I solve the problem of tough, dried-up fruit by presoaking them in hot water before baking. This keeps them much more soft, easier for little mouths to manage. This is the kind of breakfast that will hold you over til lunch. This makes about 8-10 cups of granola, so make it once and you’ll be set for a couple months. I keep a mason jar out for daily use and refill it from an airtight bag int he freezer as needed. Serve it with coconut or almond milk, or maybe coconut yogurt and passion fruit jam.

Soak your dried fruit

Soak your dried fruit

Maple Coconut Granola

3 cups large flake oats
1.5 cups medium shredded unsweetened coconut
1/2 cup hemp hearts
1/4 cup ground flax
1 cup chopped walnuts
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
1/2 cup chopped dates
1/2 cup golden raisins
1/2 cup sweetened dried cranberries
1/2 cup coconut oil, melted
1/2 cup maple syrup
2 tsp cinnamon
1/2 tsp nutmeg

1) Put on a kettle to boil with a couple cups of water and preheat the oven to 350.

2) Once boiled, pour the hot water over the dried fruits in a small bowl and leave to soak.

3) Toast the pumpkin seeds, sunflower seeds and walnuts on a cookie sheet in the hot oven until just barely toasted, about 5 minutes.

4) Stir the oats, coconut, hemp hearts and flax together with the cinnamon and nutmeg in a large bowl.

5) Drain the water off the dried fruit and add to the oatmeal mixture along with the toasted nuts and seeds and the maple syrup and coconut oil. Stir well.

6) Spread granola into two large baking pans. Bake in 10 minute intervals, taking the pans out to stir thoroughly between each interval, for 30-40 minutes, until golden. Cool and store in airtight containers in the freezer. Granola keeps in an airtight container on the shelf for 2 weeks.

Delicious grains

Delicious grains

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Life in Montreal/ Slurpy Noodles (aka The Best Dish Ever)

I don't know why Elvis has a bandaid on his crotch. Probably tore his pants moving fridges.

Native Montrealers flock to run-down, old-timey second-hand stores for all their home appliance needs. The stale cigarette stench and glitter-plastered interiors are just a bonus. http://wikimapia.org/1695232/Ameublement-Elvis

First, you should know that Montreal apartments don’t come with fridges or stoves. Fucked if I know why. It’s not like 19 year-olds rolling out of college have savings lined up for the purchase of household appliances. They’re lucky if they’ve got beer money for the party next weekend. To make matters worse, we have had some of the weirdest architectural rules on the continent due to a sordid mix of terrible policy making, the mob, the church, the police, and the real estate board. That story requires a whole new post, but the gist is that you can’t get an apartment in the Plateau of Montreal without at least a flight or two of sketchy, half-broken, ice-covered external stairs that you have to move appliances up and down every time you bail on your lease in search of a noncorrupt landlord (good luck).  As a result of all this there is a thriving circulation of used appliances working its way through craigslist, second-hand stores, and the sidewalks of the student ghetto on the first of each month. None of which have ever made it into my home.

After careful consideration of the broken-ass stairs up to my third-story flat, my roomate and I decided that perhaps it would be best if we just got a mini fridge and hot plate rather than doing the traditional neck-breaking rite of passage that the locals endure to make it into their apartments.

This actually works surprisingly well for us, by and large. She mostly lives off my leftovers, I walk by three grocers on my way home from work, cold beer is available right across the street til 11pm. We have a system. It’s not perfect, but it’s good enough.

But right at this moment, only the second burner on my ancient hotplate is working, and the fridge is turning everything into inedible blocks of ice. Except the PBR. It’s actually making the PBR drinkable. So after feeding ice carrots and shards of crystalized arugula to Lady Rattington (the local cute fuzzy thing), my guy and I sauntered off to the store in search of nosh. An hour later, we were home with fixings for the Best Dish Ever.

My friends, without further ado, it is my pleasure to introduce you to, literally, the best dish ever. What makes it so good? Let me count the ways!

  • It comes together in maybe 30 minutes.
  • It’s cheap.
  • You can get all the ingredients anywhere at any time of year.
  • There are a million substitutions you can make.
  • The most important ingredients are ones you can keep on hand in the pantry
  • It makes a ton or a little with about the same amount of effort
  • It is delicious. It’s literally stuff to write home about. People taste this shit and facebook it before they get to the second bite.

This is not so much a recipe as a serving suggestion, but I’ll do the best I can to make it clear enough for you to reproduce with reasonable success after a few tries.

Slurpy Noodles

Ingredients:

1 block Extra firm tofu, cubed
1 cup Dried shiitakes, soaked and sliced, or use fresh, or criminis, or whatever.
2 cups Greens- baby bok choy, soaked seaweed, kale, etc. I usually just go with one.
2 packs Noodles- the thick, vacuum-packed wheat noodles that stay inexplicably fresh outside of the fridge. They look like worms. Moreso when covered in saucy goodness.

Sauce:

1 tbsp Garlic chili sauce– careful, some brands have fish, etc. The measurement is a guide, adjust to taste
1 tbsp Tamari, or more at the end if things need more salt
1 tbsp Fermented tasty salty things- I usually use umeboshi, but fermented black beans work well
2 tbsp Mirin- preferably the real kind, can omit
1 tbsp Toasted sesame oil, plus more to drizzle over
2 tbsp Rice vinegar (use this to taste, be careful if using the seasoned variety cause it’ll throw off the balance of everything else)
Black pepper- I don’t know why, it just makes it for me.

Optional:

Peppers, bean sprouts, green onions, cilantro and lime, hot peppers, sesame seeds, etc.

For this recipe to work, all you need to do is brown your mushrooms in a hot oiled pan, then add the tofu to brown lightly, then add the greens. Mix the sauce ingredients together and add with the greens, toss on a lid to steam it all for a minute or two, and then mix in a big bowl with your noodles (boil them first to loosen them up, or nuke them in a bowl of water). Easy peasy.

Slurpy noodles

Seriously. You’ve got to try them. The tastiest worms ever.