In case you haven’t noticed, the past month has a whirlwind. An international trip, an international move, an international exam, while beginning a new job with many hiccups along the way (the funeral, the delayed pod, the broken car, the broken ankle, oh yeah). Suffice it to say, I had lots of things on my mind. I had to focus on other things and thankfully, I found a fabulous vegan delivery service to help take care of keeping me well fed.
Green Zebra Kitchen is a Toronto meal delivery service that comes to your door. All meals are vegan and gluten-free and they use only organic, whole foods with as much local, seasonal produce as possible. Run by brothers Gregg and Dan, they both trained at Natural Gourmet Institute in New York City and know how to cook. Let’s just say I was blown away by their creations. Delicious, creative and healthy. I think I even learned about new ingredients (how could that possible be? – but it is true! Have you heard of nepitella?).
There are a few plans you can purchase, but there are always 3 mains and 3 sides and you can swap any in/out if any do not appeal to you. Furthermore there are extras if you would like breakfast items (ie granola, oatmeal, smoothies) and extra sides (sauerkraut, flatbread, kale chips, hummus) or dessert (like dark chocolate almond butter cups). I ended up with their Plan B, meant to serve 3-4 meals.
Let me share with you the delicious meals of the week:
Blue Tortilla Lasagna with Black Bean, Butternut Squash, Corn, Pickled Jalapeno, and Cashew Cheese
I am sorry my picture does not give it the credit it deserves because it was delicious. Blue corn tortillas were used to make a Mexican-inspired lasagna with a vegan cashew cheese sauce.
Which was paired with: Kale Salad with Pumpkin Seeds, Edible Flowers, and Lime Vinaigrette
Nice and light, this was a simple (and delicious) kale salad.
Tuscan Chickpea Tempeh Bowl with Sungold Cherry Tomatoes, Roasted Mushrooms, Olives, and Nepitella
I originally thought there would be chickpeas and tempeh in here, but it was tempeh made form chickpeas. I didn’t even know that was possible but it was delicious. I only wish there was more tempeh!
Which was paired with: Yellow and Green Bean Salad with Beets, Roasted Chickpeas, and Italian Vinaigrette
This is where I got my chickpea-fix along with all the other beans. Nice and light, it paired well with the more flavourful quinoa bowl.
Massaman Thai Curry with Tofu, Red Pepper, Tamarind, Lime Leaves, and Coconut Milk
I found this a bit too sweet for me, but Rob loved it. He was bothered that there were no peanuts. Apparently peanuts are a quintessential ingredient for Massaman curry. That was Rob’s complaint the last time we tried making Massaman curry at home, so at least he is consistent. ;)
Which was paired with: Red Rice Salad with Shredded Broccoli, Carrots, Cashews, Cilantro, and Miso Ginger Dressing
Again, this was a nicely flavoured salad with not too much dressing. The ginger and miso were merely shades in the background.
Red Pepper, Walnut, Pomegranate Dip
Carrot Cake Balls
The next day, I accused Rob of stealing a ball but here I can easily tell he didn’t swipe one – I started out with 5! These were nice. A bit more moist than my typical dessert balls, but nice and light without being too sweet.
Mango Lime Green Smoothie with Collards and Banana (unpictured)
I have a picture of the smoothie at the top. It was sweet but I would not have known there was collards (or any greens) hidden in it by the taste. It was green but did not taste green.
The menus change weekly and all orders need to be received by Friday for Monday delivery. I have spied other meals including, but not limited to:
Tempeh Reuben with Cauliflower, Potatoes, Garlic Scape Dill Kraut and Cashew Cheese
Moroccan Vegetable Stew with Red Lentils, Preserved Lemon, Olives and Zhoug
Chipotle Mac & Cheese with Yams, Roasted Cauliflower, Basil and Fresh Tomatoes
Biryani Bowl with Tofu, Chickpeas, Broccoli and Tamarind-Coconut Curry Dressing
Coconut Corn Chowder with Oyster Mushrooms, Potatoes and Chickpeas
Baked Falafel Bowl with Broccoli, Tomatoes, Cucumbers, Quinoa Tabouli and Tahini Dressing
Overall, I highly recommend the food. The meals are healthy and totally Janet-friendly.
As advertised, it easily feed 3-4 people and even more if you supplement with additional quinoa/rice/etc from home to stretch the meals further. The diversity is vast and truly, the only thing keeping me from ordering every week would be the price ($62+tax for the plan B). I wish they would open a restaurant so I could get a quick fix at random times throughout the week.
Have you ever used a meal delivery service? I think it is great for times when you don’t have time to cook or if you are travelling to Toronto for business and don’t have time to make/find your food or you want some great vegan options should you host a party (if you do that, please invite me over!).
Note: I was provided with a week’s worth of eats for my review. I ended up loving it so much I bought it the next week, too.
Thank goodness I got my share of summer while I was still in Houston. Spending a month in Africa was sunny, but still a bit nippy, and definitely not that green. Our first week back in Canada was hot and humid, but that was an anomaly. Toronto didn’t get much of a summer this year, either.
However, while I am no farmer, I think one thing that has benefitted from the rainy days has been the blueberries. The wild blueberries were unbelievably big this year and the cultivated ones, even more massive. Rob tried to warn me when I loaded up with some cultivated blueberries: They don’t taste that great, he whispered to me. Turns out they were big and blueberry-delicious. And I didn’t have to share them with Rob. Score! :)
Without restraint, I added them to my morning oats and carefully crafted this salad courtesy of Terry’sFrom Salad Samurai. A multi-component, main dish salad with a spinach base, filled with cucumber and blueberries, beefed up with Ginger Beer tofu and topped with sticky, sweet & savoury almonds with Chinese 5-spice. I tried to stay true to the recipe, but only changes were to decrease the tamari because it was an ever-present ingredient in nearly all the components. I also did not want to turn on my oven for the tofu, so I pan-fried it in its marinade. It wasn’t as crispy as it would have been baked, but still good. The star of the salad, other than the big blueberries, were the Chinese 5-spiced glazed almonds which were perfectly balanced with the tamari, agave and the Chinese 5-spice imparted an interesting edge that I did not expect to taste so good.
This was not my first salad from the cookbook and it will certainly not be my last. Because the salads are huge ensembles of dressings, flavoured mains and interesting toppings, it can be hard to settle down and make an entire salad. Terry has some tips to master your art of making heavenly salads throughout the week. I have been picking and choosing each component separately, although, I really want to make everything: Thai Seitan Larb in Lettuce Cups, Lentil Pate Banh Mi Salad Rolls, East-West Roasted Corn Salad, Green Papaya Salad with Lemongrass Tofu, Miso Edamame Succotash Salad, Seitan Bacon Wedge Salad with Horseradish Dressing, Kimchi Black Rice with Asian Pear, Collards and Sweet Potato Crunch Bowl… ok, ok, I will stop. I basically want to make everything. The recipes are grouped by season and feature salads with loads of flavour from lots of fresh vegetables (no kidding) but also fresh herbs and spices. Terry also has a fun chapter for sweet salads, including a coconut carrot cake salad and overnight oats with Mexican chocolate creme that are calling out for salads for breakfast and dessert, too. Trust me, I am looking forward to cooking through this throughout the whole year.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere in the world (since I will be shipping it). To be entered, please leave a comment here, telling me about your favourite salad. I will randomly select a winner on September 5, 2014. Good luck!
Other recipes from Salad Samurai shared elsewhere:
You know Rob is a keeper when he doesn’t kill you when it is time to pack. And a) you have essentially doubled your cookbook collection while in Houston (although I limited myself to 10 books for my move) and Rob is now packing your heavy books; b) while you should be packing, instead you are cooking the last of the bits in the refrigerator, so I am still net loss worth for packing. And then there’s c) please don’t pack my cookbooks I still want to review! Eventually I had to give in…. and help pack. And thankful that most books I receive to review come in electronic form.
Especially after making my own e-cookbook, I have grown to appreciate digital books. They have their pros and cons. They are easier to search, but not as fun to read. I miss the ability to curl the pages and find new random recipes. Although they are definitely easier to move. They also allow me to write posts in the airport.
Afro Vegan is Terry Bryant’s new cookbook. A lover of good food, he has managed to fuse soul comfort food with gourmet twists. His muses vary from Caribbean soul cuisine, Southern US down home cooking and African menus. Pecan cornbread with dukkah? Sweet plantain and Fresh Corn Cakes? Peanut Pumpkin Fritters? Jamaican Patties Stuffed with Maque Choux? Spinach Peanut Sauce? Trust me, it all sounded good to me, I was sad I haven’t had enough time to explore it.
While a bit more complex than my weeknight meals, there are more simple and more elaborate dishes. Delicious and innovative all-round. I loved, loved, loved my version of his Southern black eyed peas, I shared it before the book was even released to the masses. Now I am sharing another great soup, which I simplified by skipping the dumplings. This black bean stew, inspired by the Brazilian feijoada, is more tomato-heavy than my previous versions, but still nice and hearty and simple enough for an easy meal.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living anywhere (except maybe the moon). To be entered, please leave a comment here, any comment. I will randomly select a winner on July 30, 2014. Good luck!
Recipes from Afro-Vegan shared elsewhere:
It is my pleasure to share with you Gena Hamshaw’s new cookbook, Choosing Raw. Named after her widely popular food blog, her simple, bright and healthy recipes shine through onto paper. Full disclosure, I have loved Gena’s recipes ever since I discovered her blog (and her infamous banana soft serve recipe). My previous gushings can be seen here and here and I was thrilled when Gena asked me to be a tester for her cookbook. The best part of help her test the recipes? She actually cared about my feedback beyond recipe bloopers, making this a truly phenomenal cookbook.
Just as her blog attests, the recipes are fresh and flavourful. All vegan, some raw, some cooked, some mixed, some with options for either raw or cooked. You might think you recognize some of the recipes from her blog, but they have all been reworked and rewritten based on reader feedback. With 125 recipes, spanning essential foundation recipes (including cashew cheese, chocomole, banana soft serve, lemon turmeric vinaigrette, ginger miso dressing and hemp parmesan) and breakfasts, meals and desserts separated based on the degree of raw components and familiarity to traditional meals. She includes a primer on making meal-sized salads, including a Dinosaur Kale and White Bean Caesar Salad and a Raw Cobb Salad with Eggplant Bacon.
Gena’s level 1 or introductory recipes are truly tried-and-true. Breakfasts options include the (delicious!) Raw Vegan Bircher Muesli, and (even more delicious!!) Chickpea Tofu Tahini Scramble. Gena has different suggestions for lunch and dinner (for me, lunch is always dinner in leftover form) and I can highly recommend both her Curried Chickpea and Carrot Salad and Easy Red Lentil Sweet Potato and Coconut Curry.
Slowly, Gena encourages you to branch out from the familiar with a hybrid of new and old. Her Avocado Black Bean Scramble was fresh and bright, the Raw Falafels have a carrot base which was the first falafel recipe I liked, and I love that her Raw Pad Thai actually includes tamarind (although I recommend adding more tamarind… because, that’s just the way we like it!). The Pumpkin Quinoa Risotto with Pomegranate Seeds was a fun twist for an autumn side, although I added chickpeas for a heartier meal.
Within her level 3 recipes (aka Brave New World), Gena introduces you to chocolate açaí bowls, jicama fiesta rice salad, raw corn chowder, and coconut curry kelp noodles. From this chapter, I highly recommend the Zucchini Pasta with Mango, Avocado and Black Bean Salsa (I substituted peaches which was still glorious) and her Raw or Cooked Ratatouille.
Desserts are typically the star of raw cuisine, and her recipes do not disappoint. Her Simple Raw Vanilla Macaroons are flawless and her Raw Carrot Cake Cupcakes with Cream Cheese Frosting is spot-on. I cannot wait to try other dishes like her Cherry Vanilla Tahini Ice Cream (no ice cream machine required!) and her No-Bake Tartlets with Raw Vegan Chocolate Ganache Filling has been on my hitlist for a long time.
For me, the most important part of a cookbook are the recipes (and the index so I can find the recipes), but the recipes are only a portion of Gena’s book. Her first chapters explain “The Why”, “The What” and “The How” of a eating a vegan diet that includes raw. Normally I skip over these sections, but Gena makes these sections practical, useful and insightful with her background in nutrition. Finally, a raw cookbook that tells you the theory of keeping your food “enzymes” intact will all get decimated in your stomach’s harsh acidic environment anyhow. Likewise, her focus is on nutrients from a plant-based diet.
Gena explains how to properly balance your meals, explaining the importance of fat, protein, carbohydrates, vitamins, and minerals. She debunks myths including “Eating spinach raw is bad for you because it blocks the absorption of nutrients”, “Soy disrupts hormones, causes breast cancer and should be avoided”, “You should always eat fruit alone and on an empty stomach”, and “It’s essential to separate proteins and starches, because they require different digestive environments and will cause bloating if you eat them together”. To top it off, there are 21 days of worth of meal plans along with tips on how to transition to a vegan diet.
For this review, I had a hard time deciding which recipe to highlight. I decided to share her Classic Cheezy Kale Chips. The mixture of cashews, red bell pepper, nutritional yeast and miso coat the kale leaves which are dehydrated until they are crispy and flavourful. I don’t usually bother with pretty photos while recipe testing, and I had good intentions of taking better photos. Until I ate all the chips. And then they were all gone. They were incredibly addictive.
Gena also has a higher protein kale chip that I am dying to try: Hummus Kale Chips (made with chickpeas)!
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite vegetable. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Choosing Raw shared elsewhere:
Perhaps it is fitting that my last post from Houston should be a review for Vegan Finger Foods. It was in Houston, that I found and dived head-first into the “vegan potluck” community. Bounded by a common interest (delicious food), people came from various backgrounds. Some were vegan, others vegetarian, some omnivores, but all were included and encouraged to eat and enjoy the plentiful vegan food.
For me as a cook, it was (mostly) fun to try new recipes or share old favourites. I tend to gravitate to one-pot meals, but now I experimented with appetizers and desserts, knowing there would be plenty of Janet-friendly dishes to sample. As a person, it was comforting to meet others with similar interests, even if only within the realm of veganism. Although especially within the realm of veganism when I first moved to Texas.
Vegan Finger Foods is a fun cookbook, overflowing with ideas for your next gathering. Not only are the recipes suitable for vegan parties and potlucks, they can be mixed and matched for regular main meals at home. There are vegetable-centric bites (think “Bacon” Wrapped Water Chestnuts, Harissa Carrot Zucchini Cups), Finger Foods (think Brewpub Cauliflower Dip and Chips), Dips and Stuffed bites (like Baked Buffalo Tofu Bites with Pantry Raid Ranch and Pulled Jackfruit Mini Tacos), Bread-Based Bites (including Salsa Scuffins) and not forgetting bite-sized desserts (lots of cookies, cupcakes and even Goji Berry Cacao Bites and Tahini Caramel Popcorn).
I appreciate that each dish is a star in itself, even the veggie-centric dishes. I also liked that many dishes are hearty enough to be a main meal (ie, Sweet-and-Sour Sloppy Joes (with tempeh), baked lenteja taquitos (with lentils), baked frittata minis (with tofu) and even a few homemade seitan dishes, including these Kimchi-Stuffed Sausages. No need for company to eat well.
I tried a few dishes from the cookbook, but this one was my favourite and thankfully helped use up some odds-and-ends lingering in the kitchen. Reminiscent of my previous (vegan) cheese-stuffed sausage, these sausages are stuffed with kimchi. Kimchi is also incorporated into the batter making for a flavourful yet chewy sausage. I found it easier just to serve it with a side of even more kimchi, but I love suggestion to pan-fry it and then sprinkle with sesame seeds and green onions. Pan-frying would accentuate the flavours even further.
Thankfully, the publisher is letting me share the recipe AND give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite dish to share at potlucks. I will randomly select a winner on July 30, 2014. Good luck!
Other recipes from Vegan Finger Foods shared elsewhere:
Spinach Swirls (with another giveaway, too)
Salsa Scuffins (with another giveaway, too)
Other dishes I shared at the vegan potluck this year:
Houston gets me every single time. You leave for a week or two and you forget how hot and humid it is. Or maybe it just became hotter.
I thought it was ice cream weather before but now it has become a dietary staple. Just like salsas, we will have to wean ourselves from the vegan ice creams at Trader Joe’s.
I have no ice cream maker, but this recipe promised to deliver.
Mint ice cream with chocolate chunks – what’s not to like? I added some spirulina to make it a vibrant green base.
Sadly, it didn’t work out. I actually wonder whether it could be done at all without an ice cream maker. I quickly realized the chocolate chunks would sink to the bottom if I didn’t stir. So, I stirred the ice cream as it become to freeze, almost every 30 minutes for a few hours. Until it was way too late to stay up. Of course, in the morning, it was solid as a brick and difficult to thaw. I had a hard time getting it into a scoopable form and ended up thawing it in the microwave! It was also a bit icy, I suspect because I didn’t remove the watery coconut water from the coconut milk.
I eventually refroze it into small quantities and ended up adding some soy milk to turn it into a smoothie. Next time, I may try Kari’s idea to put it back in the food processor to whip it back into a creamy state. Or fish out my ice cream maker from storage.
The recipe comes from The China Study All-Star Collection which is a collection of vegan recipes that focus on whole foods with limited refined oils, sugars and salt. Like my cookbook collaboration, the recipes hail from many authors. I was familiar with some of the authors (Dreena Burton, Ani Phyo, Christy Morgan, and Lindsay Nixon) but also new-to-me authors like Chef AJ and Del Sroufe among others.
A cookbook like this makes a great introductory cookbook. You are exposed to the styles of many chefs, hopefully finding a few that really resonate with you, or others that perhaps push you in new directions. Would you like to try Dreena’s Apple Lentil Dal? Or Christina’s Daikon Mushroom Fettuccine? Or Laura’s Cauliflower Steaks with Sweet Pepper Sauce? Or Heather’s Dark Chocolate, Sweet Potato and Black Bean Brownies? Yeah, me too. All four. In fact, you may notice a few repeats from the more prolific writers. Lindsay’s Quick Burgers have been shared earlier as well as Dreena’s Mellow Lentil “Sniffle Soup” and Black Bean Soup with Sweet Potatoes (I shared that one in the fall and it was fabulous!). If nothing else, it may open you up to a whole new library from a new favourite author.
Of note, due to the multiple authors, the writing style of each author is apparent, along with the quality of their accompanying photographs.
Recipes from The China Study All-Star Collection shared elsewhere:
Peanut Butter Fudge Truffles (with another giveaway, too)
Dreamy Baked Bananas (with another giveaway, too)
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite ice cream flavours. I will randomly select a winner on June 30, 2014. Good luck!
I know I share a lot of great cookbooks with you, but I am beyond excited to share with you a cookbook I have been working on myself over the last year. You guys know that I am a physician but you may not know what Rob does all day. He is a software programmer with special expertise in mobile platforms, like Android, iPhones, etc. For years, I have asked him to make me a “Taste Space App”. He has refused because the wordpress website is rather mobile-friendly. You can find everything you need through the search (if you already know what you’re looking for). It would take him too much time to create an app that would be more useful than what I already offer. So that was that.
But then I was approached to contribute to a new e-cookbook focusing on vegan dinner parties. I was honoured to be included amongst my co-authors: Allyson Kramer of Manifest Vegan and Anya Kassoff of Golubka Kitchen, both with their own gorgeous cookbooks. As an e-cookbook, the focus is on recipes you can access through multiple devices as it can be accessed online, on Kindle, iBooks, and Amazon.
The cookbook includes 28 tried-and-true vegan recipes specifically for entertaining. Most are gluten-free and the benefit of 3 different authors give you a variety of recipes. I contributed some of my favourite recipes that are easy for entertaining, impressive and many of our guests have enjoyed eating. Some of the recipes have videos, too, showing you how to do some of the harder techniques.
The cookbook is part of a series of e-cookbooks called Culinary Quandaries. The other cookbook published so far is a Gluten-Free Dinner Party, if you are interested in that, as well. As one of my readers, you can save 30% if you buy it through these links: A Vegan Dinner Party and A Gluten-Free Dinner Party (the discount should show up automatically). Furthermore, I am giving away a copy to one lucky reader (anywhere in the world).
For the giveaway, leave me a comment about your experiences with e-cookbooks. I will randomly select a comment on June 20, 2014. Good luck!
My lovely friends are true enablers.
I wanted to make cupcakes. Chocolate cupcakes.
Even with my (somewhat) minimalist pantry and kitchen, I was mostly to my goal.
I had silicone muffin wrappers, but no muffin tin. I wasn’t sure whether I could simply bake the muffins without the tin, but my friend graciously lent me her muffin tray so I did not have to experiment. (Note: Please tell me if you have tried)
Next, I found the perfect recipe: a chocolate cupcake that only used chickpea flour as its base. No wheat flour, no funny grain flours, not even oat flour. Just chickpea flour. In fact, now I was rather intrigued. Chickpea flour cupcakes??
I was missing one ingredient, though: baking powder. I have baking soda (it also helps for cleaning), but no baking powder in my minimalist pantry. Oftentimes, especially if baking with chocolate, baking soda can be substitute with baking powder. So I tried that option first. Baking experiment fail #1: I forgot to look at the conversion and it isn’t a 1:1 substitution. My cupcakes rose beautifully but tasted kind of salty and somewhat metallic.
I vowed to try again with less baking soda but my friend spared me the trouble and slipped me a bag of white powder at work. Clearly labelled baking powder. The label may have been unnecessary because if she were smuggling cocaine, I would have inherited a fortune. ;)
In any case, I shared the cupcakes at work. I was up-front that I was sharing vegan, gluten-free and grain-free cupcakes. I told people that it was made with besan/chickpea flour because quite a few of my co-workers cook with it, too, and they were shocked it could be used in a sweet baking treat.
However, what I did not share (initially) was what I was hiding in my frosting. I ran with the bean-theme and used tofu as my base! It is similar but more firm than my chocolate mousse pie filling. I thought it was too sweet when I first tasted it but it mellowed out and firmed up considerably overnight in the fridge. Both the frosting and cupcakes were well received, so I consider it a success!
This recipe is courtesy of Vegan Beans From Around the World which shares 100 recipes of naturally vegan recipes from around the world. Kelsey simplified the recipes to keep the ingredients easy-to-find and did a marvelous job of curating a variety of vegan bean-centric dishes. Dutch Split Pea Soup to Nigerian Black Eyed Pea Stew to Argentine White Bean Salad, there are plenty of dishes I still want to try. Oh, and the Navy Bean Pie (aka Muslim bean pie) which is also in the dessert section. I have been spoiled by gorgeous cookbooks as of late, so I am missing the pretty photos. Although hopefully these photos will encourage you to try out this fun cupcakes.
Recipes from Vegan Beans From Around the World spotted elsewhere:
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me about your favourite recipe made with beans. I will randomly select a winner on June 13, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. Have no muffin tins? Try making this into a cake, as seen here.
PPS. Need other ideas for using chickpea flour? Look no further than Emma’s round-up post.
PPPS. I am sharing this to Credit Crunch Munch and We Should Cocoa for $2 cakes. I didn’t price out the cupcakes but without butter and eggs, vegan cakes are typically cheaper. Chickpea flour can be found at more economical prices at Indian grocers.
This post is a twofer.
First of all, I have a gift for all of you! A free Beyond Meat product – click here for your coupon.
I don’t tend to get too excited about mock meats (it is a bit processed for my liking), but was really curious after it was selected as the “real chicken” on the Today’s Show. Some things are easier to find in the United States, so with a coupon for a free product (see above), how could we refuse? Beyond Meat isn’t new, but it was new to me and definitely uncannily similar to chicken, complete with the grill marks. You buy it frozen and just need to defrost it prior to serving. Thus, it was super easy to make and great source of protein.
Now for the book review, as advertised, with an eccentric Caesar salad. Eccentric because it is no standard Caesar. I mean, it is a vegan version of a decidedly un-vegan salad but the twist comes from the nutritional yeast and curry powder in the dressing and the mishmash of additional ingredients. The cashew-based dressing was simply delicious, aka awesome sauce. Paired with the fresh lettuce, buttery avocado, briny capers and hemp seeds, it was a superfood-packed salad. (And by superfoods, I mean super tasting foods!) Instead of the herby croutons, I wanted this to be a complete meal and thus added the chicken-less strips overtop. The strips look a bit too perfectly rectangular but they tasted great.
The recipe comes from Straight from the Earth, by mother and daughter team Myra and Marea Goodman of Earthbound Farm fame. Neither one is vegan but have created a gorgeous cookbook filled with tantalizing recipes. There is something for everyone between the two cooks. I found myself naturally gravitating to Marea’s recipes, who learned her vegan culinary tricks while living and cooking for fellow vegans in a co-op while at college. Her mother’s tastes are more classical. As an example, Marea has a recipe for chipotle-lime Brazil nuts and Myra has a recipe for double-roasted maple-spiced hazelnuts. OK, OK, both sound delicious. Lots of delicious recipes, including a nut-free crispy baked kale chips with nutritional yeast and shiitake mushroom, water chestnut and tofu lettuce cups.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the continental United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you think of mock meats. The winner will be selected at random on June 8, 2014. Good luck!
Other recipes from Straight from the Earth spotted elsewhere:
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PS. I am sharing this with Souper Sundays.
PPS. Stayed tuned because tomorrow I have another giveaway! (more…)
I don’t think I have ever eaten so many bananas in one day. I lost count, but I think I ate eight during the Shiner GASP. Never mind the oranges, peanuts and bars, oh and lots of water. I had those, too, but ate a banana nearly every rest stop. Rob and I also had some almost-sorry bananas after the hot weekend. My friend stepped on the tip of one by mistake so I knew I had to eat it soon. Too impatient to wait for them to freeze for smoothies, I made these mini cakes instead. 5 ingredients and 15 minutes later, I had a fudgy, gooey, chocolately delight.
5 ingredients, 15 minutes seems gimmicky, but it is the premise of Doug McNish’s latest cookbook: Raw, Quick and Delicious. I have been sitting on this one for a while. During the winter, I had little desire to eat raw foods but now that summer has arrived, my time is short, I cannot eat through this cookbook fast enough. Smoothies, salads, and dressings, McNish has you covered for interesting combinations (spiced apricot smoothie, caprese stacked salad, curried carrot dressing). Furthermore, he includes breakfasts (cashew scramble wrap), main courses (raw sweet potato enchiladas!), snacks (cinnamon apple almond stacks!) and desserts (pecan pie brownies), none of which ask for a dehydrator or take too long to create. Some recipes call for sub-recipes throughout the book, though, but nothing seems too onerous. He focused on sharing recipes without fancy equipment or techniques, letting vegetables shine.
I wasn’t entirely sure what to expect from this simple concoction. Needless to say, I was sceptical, but I ran with it. Doug knows his food.
Gooey chocolate bliss. The bananas create a soft, gooey consistency that is held together with the flax seeds, but there are enough flax seeds to give this some structure, too. Since it takes only 10 minutes to set and no baking is required, it is a bit gooey, but who doesn’t like their chocolate cake super moist? I particularly liked it with the accent of the fresh banana slices to counter the darker chocolate flavour. (FYI, I tried it first with less agave, but tasted it and felt it deserved the full amount).
Need a way to eat copious amounts of flax seeds with glee? This would be it! You certainly don’t taste it.
There are a few selected photos in the cookbook and they are gorgeous, including this one for these cakes:
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest raw dish. The winner will be selected at random on May 20, 2014. Good luck!
Recipes from Raw, Quick and Delicious spotted elsewhere:
Quick Thai Cream Sauce
Grapefruit Mint and Arugula Salad
Avocado Cucumber Hand Rolls
Summer Corn Cakes
Curried Cashews and Mixed Vegetables
Steak and Potatoes
Strawberry Coconut Shortcake Tart
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
I have another great cookbook to share with you.
Quick, healthy, vegan meals. What’s not to like?
She promises simple, delicious meals in under 30 minutes. Provided you have cooked brown rice (which takes 45 minutes to cook), she’s right! Delicious vegan cuisine need not be elaborate nor time consuming.
Take this exotic-sounding vegetable bowl: Manchurian chickpea bowl.
Manchurian cuisine is a subtype of Chinese cooking that heralds from the North-East region of China. While I am not sure how authentic it is, Gobi Manchurian may be a well-known dish. A spicy tomato sauce infused with ginger and garlic typically smother deep-fried cauliflower. In this inspired dish, cauliflower (roasted, not fried, in my case) is joined by potatoes, peas and chickpeas. I was worried the chickpeas would seem out-of-place, but they were actually very good. It seems more Indo-Chinese (or Hakka-inspired) rather than Manchurian. In any case, I can whole heartedly recommend it. Delicious. Even without choice leftovers (hello leftover roasted cauliflower), this could be pulled together within a half-hour.
I have been slowly cooking my way through the cookbook and again, had the same difficult: which recipe to share. My full reviews can be seen here, but I also highly recommend the uncanningly simple “Roasted brussels sprouts and chickpeas” which reminds me of my Easy Cheezy Chickpeas and Kale. The cookbook includes many one-dish meals including soups/stews. bowls, stir-fries, pasta, sandwiches, pantry-friendly, oven-cooked meals and even quickie desserts. I appreciate that most meals are based on whole foods and not vegan substitutes (mostly. dessert section exempted). Robin does supply recipes for some of the convenience foods including a cashew-based vegan cream cheese and tofu-based vegan mayonnaise. Having these staples pre-made expedite getting dinner to the table. Of note, Robin calls for ketchup a few times (like in this recipe), although I substituted my own convenience food: mild Turkish red pepper paste. Booyah!
Recipes from More Quick Fix Vegan shared elsewhere:
Chipotle-Sweet Potato Bisque
Kale and Black-Eyed Peas With Smoky Grits
Three-Bean Pantry Chili
Sweet Potato Barbecue Bowls
Banh Mi Inspired Noodles
Banh Mi Bowls
Avocado Mousse with Raspberries
Mango Fried Rice Pudding
Peanut Butter and Banana Ice Cream
Blueberry Chocolate Trail Mix Bark
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest vegan meal. The winner will be selected at random on May 16, 2014. Good luck!
PPS. Do you like my purple slippers in the last photo? They were so colourful I had to keep them in. Can you tell I just blindly lift my camera to take shots from overhead? Sometimes I am way off-target. ;)
Yet another travel-friendly, energy-boosting snack. But these are no ordinary granola bar. They are Angela’s Infamous Classic Glo Bars, packed with all good things.
Have you ever noticed how many different kinds of granola bars Angela has posted? Soft-and-chewy baked sugar-free granola bars, healthy banana cranberry oat bars, last-minute protein energy bars, banana bread protein bars, and more. She is the Queen of Granola Treats. Previously, I had difficulties with her almond butter rice crisp treats which was probably due to too many substitutions. Thus, I (mostly) followed her recipe exactly, scoping out brown rice syrup. And let me tell you, this ingredient is key. Its viscosity alone lends to enhanced stickiness which helps keep the bars together. Initially, I tried to replace it with maple syrup, which probably didn’t help the cause. In any case, I absolutely loved these bars. Not too sweet with a hint of peanut butter, still packed with an assortment of seeds. I used puffed kamut (instead of crisped rice) and I liked this more because it lended to a more chewy bar.
The cycling has been more intense (HILLS! OMG HILLS!), which explains why I have been sharing more treats. I have enough fore-thought and energy to make my snacks at the end of the week. Rob makes us tamarind lentils to go. In theory, this should give us more time so we can leave earlier Saturday morning. In theory, alas. We ended up sleeping in last weekend and having another later start in the hills. Our Saturdays have started to look like an entire treat day: fun snacks, tamarind lentils for lunch, tropical agua fresca from Mi Tienda #2 (this week it was papaya and pina colada on tap), followed out by a meal made by someone else… because we don’t have much energy to cook for ourselves once we get back.
By Sunday, I get my cooking mojo back and have been enjoying cooking out of Angela’s latest cookbook: The Oh She Glows Cookbook. I am behind the surge of posts highlighting its praises, but that is just because I have been smitten by trying all.the.recipes. All in the name of good review research for the blog.
With such a popular and prolific blog, long-time readers of her blog may wonder how many are new recipes. Angela mentions that there are 75 new recipes with a dozen new-and-improved reader favourites. Angela has grown as a recipe developer, as I have had some failures with her earlier recipes. Thankfully some of my favourite recipes from her blog made it to the cookbook: Creamy Lemon Basil Avocado Sauce, Salt and Vinegar Roasted Chickpeas, and her Lemon-Tahini Dressing. She is also a much better photographer than me, so this cookbook is eye-candy as well as delicious. A photograph of possibly every single recipe. How awesome is that? Her recipes are all vegan, all whole foods based, 85% gluten-free and mostly soy-free.
I cooked and baked my way through 10 recipes (so far) and then had the difficult decision of what to share. In truth, I already shared the Breakfast Chocolate Mocha Pudding Cake, but those photographs would not due justice to such a nice cookbook. My other favourites were the On the Mend Spiced Red Lentil-Kale Soup and the Crowd-Pleasing Tex-Mex Casserole. Some meals were a bit lacklustre (Indian lentil-cauliflower soup) but just adjust the seasonings to your taste. You can see all of my recipe reviews here. There are still more recipes I want to try and will continue to enjoy cooking from this cookbook.
Other recipes from the Oh She Glows Cookbook shared elsewhere:
Breakfast Chocolate Mocha Pudding Cake (as christened by me, aka Fudgy Mocha Pudding Cake)
Ultimate Nutty Granola Clusters
Apple Pie Oatmeal
Glowing Mojo-ito Green Monster
Life-Affirming Warm Nacho Dip
Eat Your Greens Detox Soup
Cream of Tomato Soup with Roasted Italian Chickpea Croutons
Empowered Noodle Bowl with Thai Peanut Sauce
Walnut, Avocado & Pear Salad with Marinated Portobello Caps & Red Onion with Effortless Anytime Balsamic Vinaigrette
Chakra Caesar Salad with Nutty Herb Croutons
Super Power Chia Bread
Oil-Free Baked Falafel Bites
Crowd Pleasing Tex-Mex Casserole
Grilled Portobello Burger with Sun-Dried Tomato Kale-Hemp Pesto
Marinated Balsamic, Maple and Garlic Tempeh
Quick & Easy Chana Masala
15-Minute Creamy Avocado Pasta
Peanut Butter Cookie Dough Bites
Chilled Chocolate Espresso Torte
Thankfully, the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite Angela recipe or what you most want to make. I will randomly select a winner on May 4, 2014. Good luck!
They let it slip.
My claim to fame.
At my hospital, they get new trainees every year. Obviously, it can be hard to keep track of us all. One of my co-workers may be known for her love of dance, the other that became a new mama, or another that took off suddenly to get married.
I suppose I have a few quirks. Beyond being Canadian, I could be remembered as the bicycle commuter, or perhaps the vegan… But no. Even more memorable are my unique breakfasts. Or breakfast #2 as I call it, since I eat it at work, more than a few hours after I have woken up, eaten after breakfast #1, cycled to work and gone to the gym.
Breakfast #2 is my green goop and I have eating the same thing for the past year: cooked oatmeal, hemp protein powder with some flax and chia seeds. Everything is ready to go in the morning. Once I get to work, I add some hot water, stir it up and love it.
For the uninitiated, the green swamp goop is certainly not appealing. The hemp protein powder is the colouring agent. My breakfast is an acquired taste but all things green need not taste bad. And as I learned here (and my green kale pancakes), even a small amount of green ingredients can blend to a brilliant hue.
Even though I am lamenting leaving my juicer in storage, I have been drinking my way through the smoothies and açaí bowls in The Juice Generation.
While I cannot lay claim to be a Canadian açaí expert, at least I know how to pronounce it. It has become a new foodie fad. Although, I will not praise any non-scientifically proven claims of this “superfood” other than its anti-oxidant laden berry-licious taste.
Originating from Brazil and popularized in Hawaii, California and eventually New York City, The Juice Generation has been one restaurant to popularize the breakfast açaí bowl. Topped with a hemp seed granola, an açaí bowl has a lot more substance than the rest of their juicy menu. They have 5 flavours on their menu and 5 recipes in their cookbook. Four overlap, but there is a bonus hemp açaí bowl in their cookbook not on their menu.
I found a combination of the green açaí bowl and the hemp açaí bowl to be the perfect combination. When I made my first açaí bowl, I was surprised at how green it turned out. Certainly not a vibrant red from the frozen açaí and not even a murky burgundy, it was positively green. The handful of spinach worked its magic and even masked my subsequent addition of hemp protein powder. The protein powder is now part of my regular addition to the açaí bowl which helped thicken the shake, an important factor since I was eating it like a soup.
The second revelation from my experiments with açaí was that it is naturally not that sweet. Some frozen packets add sugar to compensate, so buyer beware. In this case, I opted to use frozen bananas to buffer the spinach, hemp and açaí. Topped it with Rob’s granola of the week and sprinkled with some additional hemp seeds, I think this is awfully pretty. Green goop and all.
In addition to the recipes for their açaí bowls, there are also over 100 different combinations for fresh juice and smoothies in their latest cookbook. Thankfully, the publisher is letting me give a cookbook to one reader living in the United States or Canada. To be entered, please leave a comment here, telling me what you think of green breakfasts (smoothies, puddings, bowls, etc) Do you eat them, too? I will randomly select a winner on May 2, 2014. Good luck!
I am sharing this with this month’s Extra Veg.
Another bike ride and another treat!
Although this weekend was more about travelling to Austin for the Texas VegFest to meet the ever wonderful Tess Challis, instead of cycling. We had lofty plans for both, although the rainy weather foiled our plans.
We decided to play chicken with the weather. We wanted to cycle at least 100 km, if not more. Instead of going out for a long loop, we drove out to a more rural location and used it as our home base. I would have been very happy doing multiple laps along a straight and flat road but Rob thought that would be too boring. Instead, Rob drafted 30-35 km loops in a few directions. We pedalled through two loops before giving in to the wind and rain.
Us versus the weather? We lost. Our bikes? Super dirty. Our car won. It became clean.
The nice thing, though, was that I was able to take out these treats. I was really curious to try them out. Not only to see whether it would be better than my last puffed quinoa treat, but I was curious about using coconut sugar as a binder.
The good part? They tasted great. A chocolately goop to keep everything together. Not too sweet with a hint of almond. Since the quinoa was puffed and not crisp, they were easy to munch on. However, my intuition was correct about the coconut sugar: it did not hold up well as a binder. The only way I could keep these treats together was by chilling it in the freezer. Even then, perfectly cut squares were hard to craft. I resorted to breaking off nibbles when I wanted a treat. As such, these were not portable snacks but worked out well with our continuous looping back to the car. I wonder whether coconut nectar would work better as a binder, although I have never tried it.
The treats are from a fun new vegan cookbook called (wait for it) The Vegan Cookbook. It is a gorgeous cookbook with creative yet approachable recipes: breakfast tagine, kale & soba noodles with ginger-chilli sauce, curried chickpea patties with satay dipping sauce, chai-spiced banana muffins and chocolate banana wontons. Authored by Adele McConnell of Vegie Head, I must admit I had never heard of it before, but we have been enjoying many of her recipes, including the super fast chickpea curry and South African sweet potato stew (very similar to my previously shared recipe). The rasam soup was a bit too tart for me, but at least it wasn’t mind-blowing spicy. In any case, with a wide range of international whole food recipes, I have many more dishes I look forward to making.
Here’s to hoping the nice weather persists for this weekend. Not only for our cycling adventures but for all those partaking in the MS150 this weekend, too. :)
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your favourite vegan meal. The winner will be selected at random on April 21, 2014. Good luck!
PS. Recipes from The Vegan Cookbook elsewhere:
Moroccan Quinoa Soup (with a giveaway, too)
Adult rice krispies and now adult rice pudding.
The difference is that I liked rice krispies as a kid but hated rice pudding. My brother loved it, but me, not so much.
However, spice it up with chai-infused flavours, sweeten it with apple, dried currants and a touch of maple syrup, bathe it in coconut milk and sprinkle it with pistachios along with leftover short-grain brown rice, and I am a happy camper.
This is no quick-fix rice pudding but it sure is delicious. My friend who tried it said it was the best rice pudding she had ever eaten.
This is my take on Tess Masters‘ version found in her gorgeous new cookbook The Blender Girl. Do not let the title mislead you too much. Yes, this is a cookbook where nearly every recipe uses a blender, but this does not mean only smoothies. The recipes are all gluten-free and vegan with only natural sweeteners. The recipes revolve around whole foods. Raw and cooked recipes are included. Tess has recipes for juices, smoothies, dips/spreads, soups, dressings, sauces and even desserts. She has entrees that use homemade sauces, including her penang curry and creamy mushroom stroganoff. Desserts include sugar-free no-pumpkin pie and chocolate-chile banana splits. Breakfast favourites including pancakes and crepes, with delicious toppings like ginger-apple-pear butter and instant raw raspberry jam. She even finds a way to use a blender for rice pudding.
She knows her stuff. It may dirty another container but I liked how a portion of the rice was pureed to thicken the rice pudding. It was rather ingenious.
She is a girl smitten by her high-speed blender. I can tell. I have one, too, and I find it hard to remember what my kitchen was like without it. Do you need an expensive high speed blender for this cookbook? Certainly not. However, you definitely need something with a blending capacity, may that be a regular blender, an immersion blender or a food processor. If you don’t have a blender, you could still gain inspiration from her creations. Your textures may be different but it would be fun to see what else you could make.
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living in the United States. To be entered in the random draw for the cookbook, please leave a comment below telling me what you love to make with your blender (or blending instrument). The winner will be selected at random on April 20, 2014. Good luck!
Other recipes shared from The Blender Girl:
Creamy and Crunchy Spuds (with Raw Mayonnaise)
Watermelon Gazpacho is The Bomb
Fresh Spring Rolls with Orange-Almond Sauce
Creamy of Cauliflower Soup
Incredible Edible Edamame Dip
Creamy Mushroom Stroganoff
Pineapple Salsa Smoothie
Chock-Full Chocolate Surprise Smoothie
Raw Chocolate-Orange Torte