There seems to be a dearth of tacky beads and feathered masks in the shops. Mardi Gras, it seems, is not a big deal in this neck of the woods as other food holidays and occasions seem to take precedence.
Valentine’s Day, Super Bowl Sunday, Chinese New Year, Easter (yes already! I have bought my first round of Cadbury Easter mini crème eggs. I am trying to ration to one a day.)
For foodies and special event enthusiasts, like myself, February is an exciting time for food. Today is Bob Marley’s birthday and New Zealand’s National Day. Below are some edible odes to two of my favourite things:
Bob Marley tribute Cornmeal Porridge Cookies
- Preheat oven to 350ºF.
- Combine dry ingredients:
Half a cup each of spelt and whole wheat pastry flour; one-third cup of cornmeal; ½ teaspoon baking powder; ¼ teaspoon baking soda; 1/8 teaspoon of salt; 2 tablespoon of sugar; ¼ teaspoon cinnamon; 1/8 teaspoon of nutmeg. If you like spice, I recommend adding a dash more.
- Combine wet ingredients:
¼ cup rice milk; ¼ teaspoon apple cider vinegar; 4 tablespoons of butter or butter substitute; 1 tablespoon of maple syrup
- Combine wet and dry just until combined.
- Use small ice cream scoop to form individual cookie balls. Place on baking sheet and flatten slightly with the palm of your hand.
- Bake 10-12 minutes. They should be firm to the touch and fragrant when done. Remove from oven and let cool. The best part? They taste even better the next day.
For extra decadence, use coconut milk or sweetened condensed milk (dairy or non-dairy) instead of rice milk.
Though flax has been used for medicinal purposes by the Maori in New Zealand, it is not the same plant as the omega-3 containing flax popular in breakfast cereals, muffins and cookies. Read about the uses of New Zealand flax below:
Canadian flax cookies with quinoa.
And for dinner, special poutine made with Caribbean sweet potato (which looks suspiciously like kumara, or sweet potato, found in New Zealand), marmite gravy and vegan mozzarella style cheese spreads.