Time is a-ticking. Less than a week left in Houston. We have been balancing DO.ALL.THE.THINGS left to do in Houston and DO.ALL.THE.PACKING. Lots of pantry-friendly meals this month as we eat through our kitchen.
We stopped replenishing the red lentils months ago and begrudgingly started eating through the toor dal. Not that we don’t love it (WE LOVE TOOR DAL) but it just takes longer to cook and time is something we are lacking right now.
We left a few Houston must-dos until the end. I finally went to the NASA Space Center, lured by a private tour by an astronaut. An astronaut with a PhD in Cancer Biology, which was right up my alley, as she explained the medical complications of space travel. And let us touch and feel the space stuff. But not wear the space suits, sadly. Astronauts ARE a science experiment in themselves, did you know? They also do deadlifts and squats in space to maintain their bone density.
We also went to Chinatown to eat at one of the rival Malaysian restaurants, complete with the suggested one-hour foot massage for only $20-25 at the neighbouring reflexology spas. It is the thing to do, I swear.
That experience was also our first (and hopefully last) experience with Houston rush hour traffic.
Also, kudos to the American pharmacies. “Yellow Fever Vaccine Now Here”. I can easily obtain travel immunizations without an appointment or a puncture fee. Vaccines tend to be controversial but it is not controversial for me: I would rather not get infected. So I finally got my hepatitis A shots and re-immunized myself against typhoid for my upcoming vacation.
So, about this curry. It is simple, yet delicious. Lightly spices with all the great Indian spices (cumin, coriander, garam masala) and lightened with a splash of lemon juice, it is a nice hearty meal. An easy way to easily add more spinach, too.
I haven’t really gone into too much detail why I am pro-vaccine (the main reason is the ability to prevent serious diseases, some of which are uncurable, which I believe outweighs the potential side effects from receiving the vaccine). Do you have strong opinions either way?
Rob did some more investigating. He found a program that would figure out if I had any duplicate files irregardless of the name.
WOO! After three days, my program to find duplicate files on your external hard drive has completed. It has found at least 172 GB of duplicate files. We need to clean them up!!!!!!!!!!!!!!
His emphasis, not mine.
So apparently, I come with baggage. Electronic baggage.
There used to be a time when I couldn’t fit everything on my hard drive, but once I had 1 Tb on my external hard drive, I haven’t thought much about my space usage.
Rob didn’t appreciate my old school way of culling my photos: copying them into a new folder. Sometimes I had 4-5 copies of the same photo with my disjointed backing up. Now we get to do some culling!
Rob is doing a great job tackling our leftover food stuffs. This was an absolutely, wonderfully delicious pea curry he made with the peas in the freezer and spices from the pantry. I am not saying that just because Rob made it and everything tastes better when someone else cooks for you, but honestly this was gourmet Indian and made me a pea-lover. I love beans but peas are not as high in my “love list” but this, guys, was incredible.
Creamy with a rich-tomato broth with bright green peas, this was a keeper. Sadly, this curry has a really long ingredient list, which seems almost disjointed and muddy, but have faith. This was delicious and completely worth the effort (and definitely Rob’s effort!).
Do you like peas?
PS. I am sharing this with Bookmarked Recipes.
Desserts and salads, that’s just the way we’re rolling here these days.
There is just something so pretty about colourful vegetables, I had to share this fun twist on salad. Vegetable noodles, either created with a spiralizer, a shredder, or careful knife skills, can totally change your view on salad.
Rob cheers every time we finish something. I actually apologized when I finished the balsamic vinegar but Rob gave me a high five. I am a bit antsy about the lack of smoked paprika in the house, too, but pretty confident we’ll replenish it before we return to Canada (because: PENZEY’S!).
The tahini may be dwindling but I have lots of sesame seeds. I haven’t resorted to making my own homemade tahini yet, but it could be fun to try. Until then, my sesame seeds are usually garnishes.
This salad dressing is a fun twist on a creamy sauce, since it is made with tahini with accents from the rice vinegar, mustard and lemon pepper seasoning. As I said, the salad was fun to create, too: spiralized zucchini is tossed with shredded carrots, thinly sliced red cabbage and instead of edamame (which would be good, too), I added sweet sugar snap peas. A bit different but fun for a change. And nice when you do not feel like cooking.
Note: I am pleading fifth amendment about the coconut flour. Some things were just meant to return to Canada. ;)
PS. This is my submission to Definition Magazine Summer Salad Redux Recipe Contest, Souper Sundays, Extra Veg and Four Seasons Food.
We have been all over the coconut rice lately. With mango season comes Mango Sticky Rice. Twice, so far, within the past few weeks. Rob’s latest batch was shared with a friend who proclaimed it the best ever. She had been pining over Mango Sticky Rice since her childhood and was always disappointed with resto versions. Not ours. It quenched her thirst. We split our case of mangos (20/$5!) and she subsequently made her own. Rob’s latest version substituted agave for the sugar and he used the last of our full-fat coconut milk.
While Mango Sticky Rice is good for dessert (or breakfast, in my mind), it probably would not do dinner justice. Try this coconut-infused Jamaican rice and pea dish instead.
Rice and peas is a classic side dish from Jamaica. “Peas” may be a bit misleading because it refers to a type of pigeon pea, which is similar to cowpeas that includes Southern favourites such as purple hull peas, lady cream peas, black eyed peas and crowder peas. If you are lucky enough to snag fresh peas, you will figure out that they in fact, do taste like peas. Kidney beans are often substituted in this dish, as well.
In any case, with whichever bean you choose, I do encourage you to try this dish. It is a very simple one-pot dish wherein everything cooks together and the nuances of the allspice, thyme, lime and ginger really bring out a fun flavour profile. Use full-fat coconut milk for a decadent creamy base, but the reduced fat was great too (which is what is pictured here).
Have you tried coconut rice? I am thinking that adding black beans to our Mango Sticky Rice might be a marvelous dinner, no? Who’s in to try it? :)
We traded hills for wind this weekend.
Blustery wind. Gusty winds.
It was kind of humbling to cycle 100-km hilly routes outside Houston, and then find ourselves so pooped we could barely finish our rides.
Even though we’re aiming for 160 km, our odometers have been stuck at 100-km for a while. This weekend, we decided to shun the hills (and the 2-hour commute to get to them) and opt for distance. The wind was a pleasant (or unpleasant), unplanned surprise. A flat tire was also a surprise and likely cost us an hour of cycling time. We pushed through 127 km of city-riding on Saturday.
On Sunday, we aimed to add hills to our windy resistance. We did an “urban hill” loop where we tried to climb as many highway overpasses as possible. The wind was relentless. If we thought Saturday was windy, it was even windier on Sunday. Southeast winds of 30km/h with gusts over 50 km/h. Rob rerouted it to include a stopover at Mi Tienda #2, our favourite Mexican grocer. We weren’t going to skip out on our aguas fresca ritual! This week they had mamey, which was a hard choice over the guanabana.
Even though we were out and about on our bikes most of the weekend, we actually had more energy. I guess we’re better at tackling wind than hills.
We ended up (ok, just me) stockpiling veggies when we finally ended up at an Asian market for our weekly grocery run. We put them to great use in this vegan spin on bahn mi sandwiches. Banh mi is a Vietnamese sandwich, which I associate with the pickled vegetables and cilantro. Here, tofu and mushrooms are scrambled as the base. The veggies, with Terry’s spin of adding star anise, make this a nice and bright wrap.
Rob thought it was his best sandwich ever. I thought it nice, too, and opted to eat it in a collard wrap.
Maybe everything tastes better after biking 180 km?
I am sorry but not sorry, Canada.
I am sorry that this was one really long and cold winter. But I am not sorry I missed it.
Last week, I returned to Canada. In Montreal, I was greeted by mountains of snow banks that still had to melt away. However, by the end of my stay, a fresh blanket of snow covered the city in near white-out conditions. My flight home was cancelled but Air Canada thoughtfully put us on a later flight, skirting the worst of the storm.
(People poo-poo Air Canada but I like flying with them, especially compared to any airline based in the US. I can catch up on my movie watching (no additional charge!) and sometimes they even give me pretzels (HA!)).
Knowing full well that warm meals are still in season (even Houston’s weather has tamed somewhat), I am unashamedly sharing yet another winter squash recipe. In March. Because, yes, they are still on my counter and based on my last post with kabocha squash, still in your kitchens, too. Plus, this dish was too good to hide until next year.
It is a deceivingly simple recipe: spaghetti squash, kale, chickpeas, sun-dried tomatoes, smoked paprika and curry powder. In fact, it sounded downright weird. However, after I tasted it, it made sense. A lot of curries are tomato-based and while I don’t use tomato, sun-dried tomatoes deliver intense bursts of tomato flavour without sauciness. Smoked paprika adds a different twist so this isn’t a boring, bland curry. Chickpeas add protein and bulk. The kale is more earthy but a barely noticeable way to eat some greenery. The spaghetti squash is merely a backdrop but sops up the flavours deliciously. This dish made fabulous leftovers, allowing the flavours to meld even further.
Did you get walloped with more snow this weekend, too?
Continuing with my 30 different vegetables in 30 days challenge, I knew I had to do some exploring.
If you want to discover some not-as-common vegetables, just head to your closest Asian grocer. Multitudes of vegetables I have no clue what to do with, I still enjoy checking out all the greenery. My favourite, though, is baby bok choy. With a crisp stem and sweet leaves, you have basically two vegetable in one. Shanghai bok choy is more easily found, but if it is small, says baby, then I am all over it. This kind, with the frilly green tops are usually sold as “baby bok choy“.
This a was a fun and quick Asian stir fry, packed with vegetables. In addition to the baby bok choy, I included mushrooms, snow peas and edamame for some protein. The marinade is non-traditional but includes miso, ume plum vinegar, kelp flakes (for a fishy flavour) as well as finish from toasted sesame oil.
This is my submission to this month’s Family Foodies for speedy suppers.
I don’t celebrate my blog’s birthday, but it hit me that I have been doing this for a long time.
Over four and half years and still going strong. More than 780 posts, mostly recipes, mostly vegan. That is just a fraction of what I have created along the way. My draft folder is overflowing. Missing ingredients, missing photos or missing directions. OK, mostly missing photos.
I tried to find something non-traditionally green to share for upcoming St Patrick’s Day. I went looking for a spinach adai/pancake I made while in Toronto, but couldn’t find any trace of it. That’s ok, I made these anew and they were very good. Kale trumps spinach?
Crêpes may be stretching it a bit much as they are not nearly as thin as my regular or non-traditional crepes. Instead of chickpea flour as in our favourite chilla pancake, soaked split mung beans are the base. Pureed kale turned these a fun green.
Since the beans are in the batter, you could simply slather it with Indian chutneys but I encourage you to add more vegetables, like my Indian-Spiced Cauliflower.
I admit these are not the best photos, but I unearthed some real gems digging through my archives. I promise to share them in due time!
Are you eating anything green this weekend?
Recently, Rob and I have been flip-flopping. One weekend Rob is home alone. The next, I am home alone as Rob is out. Travelling separately. Although I probably received the brunt of the solo travels as I ventured to the cold Canadian winter alone. Rob, however, is travelling without me but visiting and meeting friends throughout the US.
This weekend, he also left me without a car. My bike gets me to and from work but on the weekends, the car brings me to groceries. Our loot is too big to bring home on a bike. Oftentimes, Rob will also pick up random missing ingredients throughout the week… so I lost that convenience, too. Although, we planned for this: a double grocery haul last weekend. This week, I get to eat through the fridge and pantry. And tackle my languishing winter squashes.
I am sure I am not the only one with winter squashes on my counter (right?). It happens every year to me. Houston-time, included.
Winter squash may not still be on your radar but with the last winter blast, a warming stew is hard to turn down. (I am not playing with you, Houston does get cold. I had pants on last week).
I finally decided to tackle Hannah’s Chickpea and Pumpkin Lemongrass Curry. Unlike most curries, this one has NO CUMIN. Blasted! A bit more sweet with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut-infused broth spiked with lemongrass.
Do you still have winter squashes looming around? Heck, it is still winter, right? I shouldn’t feel too guilty, right? :)
Do you pay attention to the predicted food trends? Vaishali’s post about tapping into google trends sent my head spinning.
I pay more attention to the trends in my own kitchen. 2011 was year of the bean, but we all know that never stopped. 2012 was probably the year of curry, and that hasn’t let up, either. 2013 definitely focused on quick and easy meals and potluck-friendly foods. If I had to pick an ingredient of choice from last year, it was probably kimchi. It lends to quick and easy meals by offering a lot of flavour!
I can not claim that any of these are mainstream trends. Nor do I really care. One trend I am enjoying, though, is the “Cauliflower is the New Kale” bandwagon. Cauliflower is very versatile and I feel like I am being inundated with all.things.cauliflower (so many pins!).
Continuing with my simple recipes (2013 trend), Indian-spiced (2012 curry trend) with this year’s cauliflower love, I present to you a fun cauliflower side dish. It actually reminds me of the dish I learned to love cauliflower (and convinced my parents as well!): Roasted Cauliflower with Dukkah. However, this recipe is a bit different in that you pre-cook your cauliflower (steam it, boil it, your choice), and sear it with freshly toasted cumin and coriander with almonds. Only then do you roast it. Because you have partially cooked it already, you don’t have to worry about burning your spices. The final cauliflower is a mix of textures from the crumbly almonds and coarsely ground spices. Finish it with a squirt of lemon juice and you have a well-balanced vegetable side. Just be careful not to eat the whole recipe at once.
What do you think about food trends? Happy to see cauliflower in the spotlight?
This is my submission to this month’s Bookmarked Recipes.
PS. The winner for No Meat Athlete is Dilek.
I have resorted to this blog to help settle a question. Between these two words, which do you recognize? One? Both? None?
Full disclosure: Rob’s word was ablution. I had never heard of it before. Me, I use ambulate all the time. Rob swears it is medical jargon.
The best part? We both agreed on one word: ablation. Mainly because there is a medical/biological use as well as a nerdy space definition.
As your ponder your newest words, this will be a short post with a short recipe.
This is an Indian spin on creamed greens. Beefed up with some tofu, you pan-fry it first, then simmer it along with coconut milk and collard greens. Easy peasy. Serve with some brown rice if desired. Kind of a hybrid of my Spicy Coconut Braised Collards and Indian-Spiced Chickpeas and Kale. All delicious.
Looking for other reading to keep your brain working? I try not to disappoint and will steer you elsewhere.
Other recommended links:
Why the Olympics Are a Lot Like ‘The Hunger Games’
The Power of Protein Timing
Sweet nothing: The real science behind sugar
All About The Filter Bubble (make sure to watch the associated TED talk)
This is my submission to Speedy Suppers.
Tomorrow is also the day to sign up for Cycle Oregon. After mulling over our options, we decided to scrap the Houston-Austin MS 150. Instead, Rob and I will be training for the 1-day 100 mile Shiner GASP (Great Austin to Shiner Pedal) ride this spring. For many reasons, we switched allegiances. I always prefer the first day of the long cycling rides and this will allow us to enjoy some time in Austin afterwards. (Free beer from the Spoetzle Brewery once we finish doesn’t hurt, either). And yes, it is only a stepping stone. Our master plan (provided we snag a porter) is to do Cycle Oregon this fall.
Cycle Oregon is not for the faint of heart: 2200 cyclists. 7 days. The route changes every year and this year it is over 400 miles and over 30,000 ft in incline. The hilly route mimics a portion of our beautiful roadtrip from Portland to Burning Man. This time, it will be by bike instead of by car.
Having a goal is a great way to stay on track. Even though we haven’t started training in earnest yet (blasted knees!), reading Gena’s snippet in No Meat Athlete about raw foods, reminded me why it is good to incorporate a variety of foods into your diet. Cooked or raw. And raw definitely does not need to be a salad. In the winter (even Houston’s winter), it can be hard for me to eat salads.
Filled with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, tamarind and cocoa powder (YES!) create a smooth sauce that coats more veggies and beans. I used cooked pinto beans to make this a filling dish (and in my experience, easier to digest than using sprouted beans).
Is anyone else planning to do Cycle Oregon? We hope to have a small Cobra* contingent.
*Cobras are the name of our biker gang. We are a very inclusive bunch. Join us!
PS. This is my submission to Anyone Can Cook Vegetarian Food for tomatoes.
Yesterday was Martin Luther Kind Jr. Day. A new-to-us statutory holiday, we celebrated by attending America’s third largest parade. Third behind the Rose Parade and The Macy’s Day Parade. Yes, Houston’s Martin Luther King Jr Parade highlighted marching bands, parade floats, antique cars (and horses!) and attracted an estimated 300,000 spectators. And it was happening a few blocks from my home. So we went. I can’t say I have been to many other parades (other than the Santa Claus Parade) and this was a real treat.
There are a few things on my American bucket list. A few fun things (like Burning Man and visiting National Parks), and then some that others think we should experience to fully appreciate the American culture. Like attend a football game. If you think hockey is big in Canada, football is even bigger in the US. Like huge. I mean, like HUGE. Our neighbour invited us to watch a football game with him but timing never seemed to work out. When I finally approached him again, the Texans had already wrapped up a year that was not their best. I don’t think they even made the playoffs. In any case, I will have to scurry about to find an invitation to a Superbowl party instead. It sounds more up my alley… game day food, no?
Not that I have ever been to a sport watching party before.. with game food. I imagine there would a lot a of nibblers and popcorn… and chips. While I am not sure how I could make this delicious bowl of black beans whipped into a dip look much better (perhaps a garnish or two.. and some colourful veggies for the photo.. or inside a pretty kale wrap), I am sharing it because it was delightful. A spin on hummus, but with nearly everything replaced: black beans instead of chickpeas, pumpkin seeds instead of sesame seeds, lime instead of lemon, and the icing on top: instead of garlic we used fire roasted green chiles. Fire roasted green chiles are much easier to find in the US, whereas I don’t think I ever noticed them in Canada. I have really taken a liking to them since they aren’t that spicy, either. In this dip, they were a perfect foil for the otherwise ugly dip. Eat it with some crackers or vegetables.. and get your leguminous protein fix. :)
Do you like football? Are you excited for the Superbowl? What will you be serving for game day?
(To be fair, I rarely even paid attention to the hockey games while in Canada, either)
I loved your feedback to my mung bean stew last week, especially Hanna’s rendition of the dish. If your comments are any indication, you may have bought mung beans a while ago but not sure what to make with them. I was like that, too. Last year, I couldn’t get enough of simple spiced mung beans. Despite having the mung beans in my cupboard for 2 years or so, I discovered their awesomeness as I (attempted) to eat through my pantry. I became so enamored with them that I bought another 4 lbs when I moved to Houston. With a focus on eating through my pantry yet again, I have been experimenting with mung beans. Bring on more beans, right? :)
While this creamy mung bean curry hails from the ever fabulous Lisa, ever an Indian bean whiz should I meet one, I knew it was a winner before I even made it. Like my recent Kabocha Squash, Coconut & Lentil Soup, it includes all my favourite things: tamarind, cumin, Aleppo chili flakes, and a bit of coconut milk for a touch of creaminess for the sauce. A simple twist of adding curry leaves makes this a different dish altogether. Southern Indian-style.
Have you tried mung beans yet? How do you like to prepare them?
This is my submission to this month’s Bookmarked Recipes.
I spoke too soon. It was cold but now it is warm.
Houston felt the “Polar Vortex“. The “Arctic Invasion” that froze Niagara Falls (!!) (on the American side) brought Houston to lows a bit below freezing. With the 90% humidity, -4ºC was quite chilly but nothing compared to what the rest of the country was feeling. But this weekend, the humidity and chills disappeared. It was a balmy 26ºC with (only!) 25% humidity and Rob and I celebrated by wearing shorts, visiting the beach and kayaking in the Galveston area bay. Yeah, it was summer once again.
People at work wonder why I am so happy, but even small victories like this make my heart sing. Every time I cycle to work, I am ecstatic. Instead of hurricanes, Houston was hit by a drought this year. I have cycled to work every day, safe 3 days so far in the past 6 months. Snow, ice and rain will keep me off my bike, not cold weather alone.
Soups like this also make my tummy sing. It is filled with all great things: red lentils as a solid base, kabocha squash and coconut milk for a creamy backdrop, spiced with ginger and chile flakes, tempered by tamarind and lime juice with a lemongrass twist. The flavours meld perfectly and this is a soup that will definitely warm you up during a cold front.
Were you hit by the cold? I heard the vortex may return again. I am thinking warm thoughts for you.
If you like this soup, you may also enjoy these: