I recently attended Part 2 of her Forks Over Knives Workshop inspired by the film. I left the workshop with a full belly, a warm heart and a buzzing brain. Not only does Judi provide an abundance of information about vegetarian and vegan food choices, she does it with a passion and commitment all her own. Always welcoming, never intimidating or preachy, Judi was born to lead these workshops. Everyone in attendance cooked together, shared their stories and connected over a tasty plate of food.
We started with popcorn seasoned with turmeric and nutritional yeast, washed down with some tea...
Chia seeds: not just for cute planter animals.
Nutritional Yeast: mmm, Parmesan-y!
Beautiful beets make for a beautiful muffin.
Tofu cubes, ready to fry...
The original red velvet :)
This dressing was gorgeous with a hint of orange juice and some cilantro.
My favourite dish of the night was oddly, the dessert! I say oddly because if you know me, I don't really have a sweet tooth, but perhaps I'm developing one, especially after tasting these muffins! Judi was gracious enough to allow me to post the recipe for all of you to try -- I even ate one for breakfast the next day, it went perfectly with a banana.
BEET CHOCOLATE MUFFINS:
- 2 cups of whole-wheat pastry flour
- 1 tsp baking soda
- 1 tsp of salt
- 2 tsps of baking powder
- 2 tsps of cinnamon
- 1/2 cup of sunflower seeds (try the honey-roasted kind)
- 1 cup dark chocolate chips (dairy-free kind)
- 1/4 cup of Earth Balance (vegan butter)
- 3/4 cup of Demerara sugar + 2 packets stevia
- 1 tsp pure vanilla extract
- 1/2 cup flax egg replacer
- 2/3 cup soy milk or rice milk with 1 tbsp vinegar
- 1 cup beet puree*
Preheat your oven to 375 degrees F. Oil a 12-cup muffin tin. In a large-sized bowl, whisk the flour, baking powder, baking soda, cinnamon and salt until well mixed. Stir in the 1/3 cup chocolate and seeds; set this aside. In a small saucepan, melt the other [2/3 cup] chocolate chips and Earth Balance over low heat. Stir this to combine and set aside to let cool. In a medium-sized bowl, whisk together Demerara sugar, egg replacer, beet puree, vanilla, soy milk and the melted chocolate. Pour the chocolate mixture into your dry ingredients and stir with a wooden spoon until just combined. Do NOT over mix! Spoon batter into the muffin cups. The batter should fill the wells. Sprinkle a few sunflower seeds on top of each. For kids you could use the chocolate covered sunflower seeds available at the Bulk Barn. Place muffin pan in a preheated 375 F oven. Bake for around 15-20 minutes. Check after 12 minutes and adjust the pan. You can tell the muffins are done when a toothpick inserted in the centre of a muffin comes out clean. Do not over -bake.
Cook 2-3 unpeeled medium beets in boiling water until tender when pierced with a fork. Immerse in cold water and slip the skins off. Cut in half and put in a food processor or blender or mash with a fork or potato masher.
For more info on Judi and to sign up for one of her awesome workshops, check out Credible Edibles!
Thank you, Judi!