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:
I am no stranger to mole, but our recent trip to Mexico City, gave me an appreciation for Mexican food like no other. Fresh, soft and supple corn tortillas that blew my mind. An assortment of flavourful vegetables. Spicy salsa on the side, to add as much or as little heat as I could tolerate. Vegan eats were a bit hard to find, but after scoping out the right restaurants, we had unearthed some gems. My two favourite restaurants served an abundance of tacos. One of them served a delicious chocolate-infused mole sauce. Rob did a double-take after I ordered another taco and did not share. I had to savour another one!
Chocolate in savoury meals can be a bit tricky. A bit heavy handed, and it can sink in your tummy. A good balance of sweet, spicy and salty are necessary to balance the flavours well. This is an unusual spin on mole, in soup form, bulked up with vegetables and brown rice. The tomato-chocolate backdrop was a delicious spin without being heavy (and the initial puree prior to adding the stock would be a delicious sauce on its own). While this wasn’t in a taco, we served this with tortillas on the side.
Like mole, tamales are also a Mexican comfort food. Our next Mexican culinary adventures will be tamales. We were planning to have a tamalada (a tamale-making party) prior to Christmas, as tamales are usually eaten around holidays, such as Christmas and New Year’s. However, it is harder to schedule a large gathering of fellows than you might think. It means the tamalada will happen in the new year. With my recent chocolate themed eats, I will likely be proposing chocolate tamales for dessert.
What is your favourite Mexican comfort food?
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s We Should Cocoa, to this month’s No Croutons Required and to this month’s My Legume Love Affair.
While it may seem like I had a severe lack of down-time over the holidays, I was able to catch up on a few things on my to-do list. I caught up on the links Rob routinely shares with me, watched my share of movies, read a few books and cooked up a few bookmarked recipes. In the spirit of clearing out a bit of blogging backlog, I thought you may enjoy my favourite finds, too… so here were my linkable highlights:
1. 38 Life Lessons Leo has Learned in 38 Years.Great list. An old post, but timely in the spirit of the New Year.
3. 2013 World Press Photo Winners. I would scope out the travelling exhibit of jaw-dropping photography while in Toronto, but this year I savoured it online.
4. 2013 National Geographic Photo Competition Winners. Another fabulous collection of photographs can be savoured online. National Geographic rarely disappoints for awesome pictures, including this other favourite.
5. Time-Lapse Auroras Over Norway. Watch it. Love it. It brings me back to my vacation in Iceland.
6. The Happiest Facts of All Time. Very cute list.
7. Ten Words You’ve Probably Been Misusing. Not entirely accurate but I am guilty of a few misused words.
I have been gravitating to easier meals and have not been cooking up as many dried beans from scratch lately. One solution to this problem is to use quick-cooking no-soaking needed beans, like lentils, anasazi and mung beans. Yes, mung beans. I am back on the mung bean bandwagon with great results. Simmer the mung beans directly with an assortment of veggies (kabocha squash, tomato, bell pepper and spinach here) with simple Indian spices: cumin, fenugreek and turmeric. The kabocha squash and mung beans melt into a deliciously creamy stew. A thick and hearty stew, perfect for the winter.
Where have you been on the web recently?
Or rather, How I Spent My New Year’s Eve.
I loved your comments after I admitted I likely would not be able to stay up to see New Year’s Eve fireworks. You guys are the best.
What did I end up doing?
1. Working late. Not by choice, I swear. I usually take 2 weeks off for holidays, but hospitals can be super busy during the holidays. I don’t know whether this is worse in American, as people are eager to use the most of their insurance dollars before they need to pay their next deductible. At a cancer hospital, I would hope that finances would not keep people away from seeking treatment, but I try not to jump into those kinds of politics. PS. Did you catch last year’s article in the Times about American medical bills?
2. Chatting with my neighbour. Let it be known that Texans are super friendly. Since my neighbour is also a Canadian transplant, I appreciate his perspectives. He told me not to be alarmed that night. If I tuned in closely, I may hear gunshots at midnight (celebratory gunfire), to ring in the new year. Not that my neighbours would be shooting their guns (according to him, 3 of my other neighbours harbour guns), rather the noise may echo from outside Houston. While I originally planned to go to bed like normal, that convinced me to try to stay awake until midnight.
3. Travelled through chocolate. With the best intentions of staying awake, Rob and I feasted on some chocolate. Our friend gifted us a chocolate passport, which small bars of dark chocolate from around the world. We travelled to Ecuador that night, and it was delicious.
4. Cozied up to Netflix. After stumbling upon a list of movies soon-to-be discontinued on Netflix, I jumped at the last chance to watch a long-time bookmarked but never-watched Requiem for a Dream. Excellent. (And true to the list, no longer available on Netflix). But it wasn’t midnight yet. Bringing out the kids in us, we watched Pingu episodes. They were hilarious, especially Pingu’s Lavatory Story (watch it! it is only 5 minutes!). Sadly, while it was only 10:30pm, my eyes were heavy and I could not stay awake.
So, I missed my chance to hear possible celebratory gunfire (still illegal in Texas, mind you).. and I need corroboratory evidence from my local readers. Is it true? My neighbour said he heard 4-5 shots at midnight.
Despite my lack of collard greens for my New Year’s Day black eyed peas, I ended up eating tacos on New Year’s Day. Not these ones, mind you (cleaning out the blog backlog!), but I will tell you more about that in due time. Ever since going to Mexico City, I have been smitten by tacos. The fresh corn tortillas blew my mind and I am working on finding a suitable replacement. Until then, fresh collards will have to suffice. A bit non-traditional, these lentil-based tacos were delicious. I had been meaning to make them for a while, especially after Johanna had success with them, too. Cauliflower is riced and added to up the hidden veggie content. Leanne cautions against baking mashed beans and cauliflower, but this was delicious. It is all about the spices. With a nod to my delicious Ancho lentil tacos, I added copious amounts of Ancho chile powder. I topped it with a simple tomato-oregano salsa, a variation from the cilantro-based tomato salsa from my raw tacos.
I know I promised the top reader recipes from 2013 today, but stayed for it tomorrow, instead.
How did you enjoy your New Year’s Eve/Day festivities?
I have embraced the hidden Texan in me. Only the good parts, obviously.
Especially when it involves beans.
I mean peas. Peas, beans, all the same, right? (Not if you don’t like peas!)
As I discovered earlier, black eyed peas taste so much better when cooked from fresh. After you cook them from recently picked pods, that is when you figure out why they are called black eyed PEAS.
Many of the Southern United States grow field peas, such as black eyed peas, including Texas. Local, fresh black eyed peas are easily found in local grocers right now. A longstanding Southern tradition for forthcoming good luck is to eat black eyed peas and collard greens (a dish named Hoppin John) on New Year’s Day. This year, I decided to try a different variation on Southern stewed beans: black eyed peas are simmered in a Creole-spiced tomato sauce. I skipped the collards (the horror) in lieu of brown rice, but that was merely due to my lack of judgment at the grocery store this weekend.
I routinely get into a (deliciously yummy) rut with similar flavours – cumin, coriander, garlic and ginger – but I liked how simple this dish was, yet it was deliciously flavoured. I whipped together my own version of Creole seasoning right into the tomatoes. Creole seasoning should be easy to make, as it is a mix based on paprika, onion, garlic, thyme and oregano. In the heat of the kitchen, I mistakenly thought Old Bay seasoning would be a quasi-supplemental spice mixture. The celery-dominant Old Bay seasoning made up for my lack of celery from the holy trinity of Creole cuisine: a mirepoix from onions, bell peppers and celery. In the end, this turned out to be a wonderful success.
Do you try to eat black eyed peas on New Year’s Day?
Other black eyed pea recipes here:
Other Southern beans and greens recipes here:
Thanksgiving is over. December is here.
It is all about the holidays now, no?
Well, you know me, I kind of beat to the tune of my own drum. My forthcoming recipes may not necessarily be holiday-driven, but they will definitely be highly recommended. For yourself and others. And if that is not holiday-themed, I do not know what is.
This is a black bean soup I shared with my parents while they were in town. I had some lofty meals planned, but ended up working late and being on call, so things did not work as originally scheduled. I turned to this soup from The 30 Minute Vegan’s latest cookbook: Soup’s On! This is my favourite book of his so far, possibly because I love soups.
Mark’s latest book proves that complex soups do not need to take hours over the stove. With tricks like foregoing a slow saute for onions and prepping your vegetables as you cook your soup, a proficient cook should be able to make most of these soups quickly. Separated into chapters for basic broths, vegetable-dominant soups, heartier soups with whole grains, legumes and pasta, creamy blended soups, raw soups and desserts soups (plus garnishes and sides), this a comprehensive vegan soup compendium. His recipes highlight whole foods: vegetables, beans, whole grains, nuts and flavourful herbs. In addition to being entirely vegan, this cookbook caters to many special requests: no/low-oil, gluten-free (almost all), and mostly soy-free, too, and every recipe has variations to help you craft your best brew.
This black bean soup was no exception: lots of colourful vegetables superimposed on top of jet black black beans (Rancho Gordo’s Negro de Arbol beans). Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare. The original soup was no-oil, but I opted for the oil-sautéed onion variation. I made the soup first and waited until dinnertime to make the plantain chips. The nuances of the maple-orange-cinnamon marinade for the baked plantain chips may have been lost on us, though. They also took twice as long to bake, but after Hannah’s recent gush of love for oven-baked plantain chips, I figured they may take longer.
With the plantain chips (unpictured), this would have been a stretch for a 30-minute meal, but it was quick. And the soup was delicious. Mark said it would serve 6-8, but the four of us devoured it in one sitting. (Sadly no leftovers for me). I was actually impressed that my Dad thought I had served this to him before. I assured him that this was a new recipe but two years ago, yes, I shared a (different) Brazilian soup with him. It was more stew-like with sweet potato and kale amidst the vegetable choice. I think I liked this one more. RG’s black beans were a hit: a bit smaller than your typical black bean while keeping their shape nicely.
I have been easily cooking my way through this delicious cookbook and can also recommend the Jamaican Jerk Plantain Soup, Holy Moley Soup, Himalayan Dal with Curried Chickpeas, Fire-Roasted Tomato and Rice Soup with Spinach, and Polish Vegan Sausage and Sauerkraut Stew. There are plenty more I will be trying out later.
I really want to share this cookbook with you and 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 recipe by The 30 Minute Vegan. If you haven’t made anything by Mark yet, have a look through the table of contents of The 30 Minute Vegan Soup’s On! on amazon (or my list above or below) and tell me what you want to cook the most. I will randomly select a winner on December 20, 2013. Good luck!
PS. Other recipes from Soup’s On:
PPS. Other recipes I have shared by Mark Reinfeld:
PPPS. There is still time to enter my giveaway for 365 Vegan Smoothies here.
We had our first visitors last week. My parents made the brave trek down to Houston.
I say brave because just before they arrived, we were hovering around 2-5 C in the morning in Houston. It was cold. I had to break out my pants.
Thank goodness Houston redeemed its hot, humid self, so my parents could relish instead in highs of 28C, feels like 38C weather! Rob and I have become accustomed to Houston’s weather, positively smitten by the nice weather. Instead, my parents melted under their jeans. I understand. I was there. Except in July, it was 38C, feels like 48C!
We had a hard time recommending tourist things in Houston, so instead, we treated them to a typical week in the life of Houston-bound Rob-and-Janet.
On the weekend, we started it off by buying cheap produce at our favourite fruit and vegetable wholesaler. I usually beeline it to the stands with the cheaper produce, but I think my Dad had fun haggling his way to a $7 case of 24 Ataulfo mangoes (they couldn’t go any lower right now, they explained, since it isn’t high season).
Next up, was the Mexican bakery across the street where we picked up the highly coveted tres leches cakes*, fresh tortillas, and other Mexican baked goods. My friend has been on a quest to find the best tres leches cake in Houston and this is his pick. My parents never knew Mexican sweets were so awesome.
*Note: While this tres leches cake is definitely not vegan, we have found a nice vegan tres leches cake, too.
Our subsequent stop was at my favourite Trader Joe’s, where we sampled all 3 cookie butters before deciding which one to bring home. My Dad picked the smooth version. Who knew grocery shopping could be so much fun. An employee snuck in a souvenir Houston-themed Trader Joe’s bag into my Mom’s arms, congratulating her on visiting the store with us.
And lastly, since we had too much fun shopping and became hungry, we decided to have an early lunch for some quick dosas.
Sunday was our standard biking morning, when my Dad joined us cycling for cronuts while my Mom relaxed at home. We went out for a Mexican fusion vegan brunch but Rob treated us to his specialty later: chilla, Indian chickpea pancakes.
During our kimchi phase, Rob quickly figured out that kimchi worked really well in chilla. Basically it is pre-seasoned cabbage which makes it easier to add to the batter. Rob also likes to add other random vegetables, like tomatoes and spinach, but this version was just with kimchi. Easy, peasy. A dollop of mayonnaise and more kimchi as a nod to our favourite sweet potato and kimchi poutine but I ate it without it and it was still delicious.
Weather prevented us from hiking Brazos Bend together on the weekend, but my parents made their own trip there together while Rob and I worked during the week. They also toured Galveston and the Johnson Space Center (NASA), the most touristy thing they experienced.
And just like that, my parents are back in Canada. We had a few more ideas up our sleeves, but time was too short. A quick visit but we showed them exactly why we like Houston so much. Here’s to seeing them again in the summer as they want to return before we leave. Any favourite spots we still need to check out and share with them?
This is my submission to this month’s Credit Crunch Munch.
You saw the writing on the wall. With my love of wraps, it was only a matter of time before I made sushi rolls.
It took me a few tries, but I finally found not one, but two recipes that I really like.
Am I the only one who scopes out a bunch of recipes for a particular dish and then can’t decide what to make? Should I go with option A or option B? Sometimes, I decide to hedge my bets and make multiple options. That’s how I ended up with 2 versions of my chocolate black bean cookies and oodles of combinations for my savoury flax-hemp crackers. Half a recipe for you and half a recipe for you… which means the bonus of 2 recipes for me!
This explains why my recipe says it serves 1. I boiled down each sushi roll to fit one parsnip with its seasonings. The fillings could easily be doubled, tripled or quadrupled, but please, please, please don’t assemble these babies too far in advance. The nori sheet will become limp and soggy…and no fun.
To be fair, my first venture at a nori wrap was from Color Me Vegan with an orange-cashew cream sauce. I have become spoiled because that cashew sauce was nothing compared to my previous Zesty Cashew Orange Spread. The rolls seemed a tad lacking, especially since there wasn’t anything that reminded me of a standard sushi roll.
Having really enjoyed the parsnip in Raw Thai Pineapple Parsnip Rice, I knew that this was the way to approach raw sushi. Then I had to decide- nut butter-version from Gena or miso-version from Lauren? I have had some really heavy sushi rolls at raw restos because they make the rice from nuts, so I was excited to try the lighter miso version. I was torn, though, because I was still drawn to Gena’s recipe since the butter seemed to accentuate the parsnip rice. So, I made both and glad I did because they were both different yet equally delightful.
The miso version was light and flavorful and worked well with the multitude of veggies. It reminded me of my citrus-spiked sushi rice bowl with the miso twist. I am not sure the oil was completely necessary so I may remove it next time. The tahini version was heavier but incredibly flavourful from the tahini and the touch of toasted sesame oil. They were both filling as a light lunch.
If you haven’t yet made raw sushi, don’t be shy. You certainly don’t need a special sushi rolling mat. Just a great filling. It is what is inside that counts, and I’ve got you covered. Twice. Two hugs, as Rob would put it.
This is my submission to this month’s Pantry Party for quick foods.
Oh my gosh… what happened? I posted on a Monday! WHAT?!
Long hours at work must be making me sloppy. *sad face*
Bonus for you, I suppose, since I decided to still write up a quickie Tuesday post!
Now that Rob is back, it means that we have our Houston weekend routine back in place. On one day of the weekend, it goes something like this:
1. Sleepy fresh oatmeal breakfast before heading out for a 50-km bike ride (The cronut ride is still my ride of choice. Mostly because the route is very simple. We came for the cronut, but kept returning for the bathrooms… although Rob gives their donuts two thumbs up)
2. Come home to a delicious smoothie, then hop in the shower to remove all that grime
3. After we are both clean, we do a load of laundry, hang out a bit and then let the laundry hang dry.
4. Now, it is usually time for lunch. Rob and I usually make a scramble of sorts, with arepas or chilla.
This time, Rob decided to merge our two favourite tofu scramble recipes… Especially since we learned that dill + curry = awesome! But how about, dill + curry + tomato + Brussels sprouts! With some noochy and kala namak goodness sprinkled overtop? Very awesome! Booyah! I honestly look forward to my freshly made weekend meals with Rob. When they taste this good, who wouldn’t be thrilled?
Do you have a favourite morning routine?
I have mastered eating leftovers, which is the ultimate way to cook for one. I did not really think I would cook differently while Rob was away, but towards the end of nearly 5 weeks without Rob, I had little interest in making complete meals.
And then, suddenly, when I knew Rob would return (again), all I wanted to do was make something for him to enjoy.
(I just became disinterested in cooking while he was away; Rob had limited use of a kitchen while away)
Thai curry for Rob! With sweet potatoes! And Kabocha squash! AND PEAS! (Rob loves peas!) AND COCONUT! (he likes that, too)
I have already shared with you the main ingredients (plus WHITE BEANS! yay!) so you can imagine the delicious taste of flavours.
The sweet potatoes and Kabocha squash are roasted separately to bring out their sweetness and keep their shape. I don’t like green peas as much as Rob, but I really liked them here, next to the creamy roots. The red curry paste was not overwhelming, and really, I should have added more for Rob’s palate, but I played it safe so I could savour it, too. Instead of using a flour to thicken it up, I simply simmered it longer until it was a nice creamy coconutty consistency.
Joanne’s tantalizing original recipe was actually for a Thai-inspired potpie with a pumpkin biscuit topping, which I am sure would have been lovely… but hey, baby steps, here. This was a glorious curry, even without a topping.
To return the favour of delicious food, I had to ask Rob to photograph the leftovers. If I thought the lack of daylight after work was bad before the daylight savings switch, there is now no way I can make it home before darkness now. So here, is Rob’s signature style photo… because as he puts it, he wants to SEE THE FOOD:
This is my submission to Deb for this week’s Souper Sundays, to this month’s Four Seasons Food Challenge for one-pot wonders, to this month’s Bookmarked Recipes and to this month’s No Croutons Required for blogger inspiration.
To all those celebrating, Happy Diwali!
While Rob remains away (he came and left again), I was whisked away by friends into a wonderfully chaotic Diwali celebration over the weekend. A huge crowd came to the Houston BAPS in Sugarland to enjoy the music, light and firework display for the Indian festival of lights. A place named Sugarland, a suburb of Houston, seems like a fitting place for a Diwali celebration which includes a lot of dancing, fun, and food including Indian sweets.
While I don’t know the difference between a laddoo, burfi, and mysore pak, I can tell you all about how make dhokla, a steamed chickpea flour bread, and baked (not fried!) pakoras. Obviously, I am all over the savoury Indian meals. While I adore Indian curries, I like mixing Indian spices with other dishes as well.
Enter this simple bok choy skillet with soy knots. I got the idea from Iyer’s newest cookbook, Indian Cooking Unfolded. Iyer, the author of one of our favourite Indian cookbooks 660 Curries, has written a new cookbook that is, in essence, a cooking class in book form. Based on his own cooking curriculum, he takes you through different cooking techniques in each chapter, highlighting ingredients, methods and tips for each recipe. What it lacks in number of recipes, he makes up for it in sharing his cooking knowledge.
So, I took his idea for a quick-and-easy ginger raisin bok choy side dish and turned it into a heartier ginger date bok choy skillet with soy knots. I swapped dates for the raisins and added in these interesting soy knots. To be honest, I prefer the texture of the yuba skins (aka tofu intestines) as they were very dense. The recipe, though, is a keeper. A colourful keeper perfect for any celebration. A bit more spicy than I am used to (darn, green chiles in the tomatoes) but it mellowed as leftovers and worked well with the sweetness of the dates.
If you celebrated Diwali, how did you enjoy it?
Remember that time when I thought fall had arrived in Houston? The morning had a bit of a chill, despite daytime highs that were reminiscent of a typical Toronto summer’s day.
The extreme heat and humidity has somewhat abated, but without the change in the colour of the trees’ leaves, it still does not feel like fall. I continue to wear the same clothes I wore in the middle of the summer (aka short sleeves and shorts).
Although, I know the seasons are changing. The days are getting shorter. I can no longer photograph my dinner, after I return from work. Some days I am home earlier, but most days, I arrive home fairly late, after sunset. The sun is setting earlier, and earlier.
So after Rob made this absolutely delicious black bean soup, I knew I wanted to share it… but I had to photograph it before we finished it off. Instead of depriving Rob of his next dinner, I asked him to photograph it before he devoured the last serving. I mean, there are a few perks of working from home, and photographing meals during daylight is definitely one of them.
So… about this soup. Delicious! Loads of black beans and sweet potato chunks are simmered with cumin, oregano and allspice with a broth that is flavoured with red pepper paste (Rob’s creative substitute since we were all out of red bell peppers) and sun-dried tomatoes. Although the balsamic vinegar and lime juice make this special with the tang and acidity. The balsamic finish is definitely making a comeback in my kitchen, since it worked well with the white bean paprikash. Rob also opted to keep the black beans whole, instead of pureeing them. Thus, this was a bean stew instead of a bean soup.
While one might think I have a certain food photography style, it is truly a lazy affair. One camera and one lens. Photo from above and a few photos from the front. Easy, peasy and pretty fool-proof. As long as you can keep things in focus as you hover above the food. Although the next photo shows you Rob’s signature in-your-face style:
The inspiration for this soup came from Dreena’s latest ecookbook, Plant-Powered 15, filled with 15 whole-foods vegan recipes without any oil or gluten. I know I have a few readers who are no-oil vegans, so this would be perfect for you. Even if you are not eating oil-free (like me!), you will still enjoy the bright flavours. As I have said before, I really like Dreena’s recipes. In particular, we adore her Lemon Mediterranean Lentil Salad, Jerk Chickpeas, Thai Chickpea Almond Curry, Tomato Lentil Cumin and Dill Soup and Thai Coconut Corn Stew.
Dreena’s ebook spans breakfast, oil-free salad dressings, mains like vegan burgers and even a few desserts. With the help of Nicole, there are gorgeous photos of each recipe. Instead of misleading you, Dreena has allowed me to share Nicole’s photo of the soup:
Dreena has already shared the recipe for Umami Almond, Quinoa, and Sundried Tomato Burgers, her cashew-based Wonder Spread and Sticky Almond Blondies as teasers for the cookbook. However, even more exciting is that she is graciously offering a copy of her ecookbook to two of my readers! Because this is an electronic version, it is open to anyone is the world! (Woohoo!) To be entered, please leave a comment here, telling me about your favourite Dreena recipe. If you haven’t made anything by Dreena yet, have a look through the table of contents of Plant-Powered 15 (or another one of her books/blog) and tell me what you want to cook the most. I will randomly select a winner on November 15, 2013. Good luck!
Note: I purchased my own copy of Dreena’s cookbook. I was under no obligation to share a review. The opinions expressed are entirely my own.
I have written before about our Mixed Diet Relationship. Granted, while Rob is mostly vegan at home, there are still some other ingredients that have been earmarked for Rob. Slowly, they have been coming my way, though.
Now, I can add Thai red curry paste to that list. In Toronto, Rob bought a (non-vegan) Thai curry paste and would constantly tell me how spicy it was. When we moved to Houston, we scoped out a vegan brand (Thai Kitchen). And let me tell you: it is not spicy at all. At all. Some may even consider it bland. However, for me, a world of opportunities has been re-awakened for my kitchen!
This was actually my gateway curry.
A quick Thai curry.
So easy, it is Heidi’s weeknight curry.
Red thai curry paste infuses a coconut milk-based broth which is simmered with vegetables and tofu. Sadly, the vegetables look a tad plain; a tad monochromatic in the white/green shades; but they worked really well together. The cauliflower was firm, the asparagus tender crisp, the zucchini meltingly tender and soft cubes of tofu.
I can’t wait to try it in other dishes. Do you have any favourite red curry recipes?
I couldn’t let Rob be the only one having fun with soy curls. At first, I wasn’t sure what to make, but once Rob showed how easy it was to add to a dish, I kept thinking of new ways to use them. It is all about the play of textures, since any saucy dish will lend well to adding flavour to the soy curls.
While the original recipe called this goulash, I think it is more similar to paprikash. Paprikash and goulash are both Hungarian stews, but I have gathered that goulash usually includes more vegetables (carrots, parsnips, potato, peppers, etc). Of course, my favourite part of paprikash were the dumplings. I have no idea how to spell it, but we called them “nokola”. My google kung-fu has brought me to this recipe for Hungarian nokedli, which looks similar, although they are smaller. My “nokola” are basically oversized spaetzle.
This was a fun, delicious paprikash stew. Smoked paprika with total tomato goodness (canned tomatoes, paste AND sun-dried tomatoes) create a luscious base. I had no red wine, and I thought Marmite would have been a good substitute since I loved it in my Beefy Mushroom and Cranberry Stew. However, with no Marmite here, I devised a fun substitute: miso and nutritional yeast. I figured it was that umami we were after and it worked! A touch of balsamic vinegar added a sweet-sour-acid thing. The soy curls were akin to thicker meat strands, but there were also white beans and thicker slabs of red pepper. This really brought me back to eating paprikash and dumplings as a child.
I found my inspiration for this dish from Mouthwatering Vegan. Lets just say the original recipe seemed a tad too complex. Unnecessarily complex, for my liking. Have I become a cantankerous kitchen curmudgeon? I don’t think so… I kept this as a one burner, one pot dish (along with something to soak the soy curls). Miriam says it is quick and easy to prepare, but I cut out the hour baking time. I am sure sauteeing the red peppers separately would be nice, too, but I streamlined that step, too. I imagine one could even rehydrate the soy curls in the stew, but I am not as familiar with them to know how that would work.
Are you one to make changes to speed up making your meals, too? And do I have any European dumpling experts that know what I am talking about??
This is my submission to Deb for this week’s Souper Sundays and to this month’s VegCookBook Club for Mouthwatering Vegan. Next month’s VegCookBook Club is all about Isa Does It. Feel free to share your eats from the cookbook and enter here for your chance to win your own copy of Isa Does It! (more…)
See below for the giveaway for Isa Does It!
If I had to pick a vegan rockstar, it would be Isa Chandra Moskowitz. Long ago, we was rocking it out on television, but now mostly vegan chef, author and blogger. She has penned 7 vegan cookbooks and her eighth book has been eagerly anticipated. As she explains in her newest cookbook, Isa Does It, her title makes more sense once you know her first name is pronounced Ee-sa. Thus, her title is a play on Easy Does It.
As such, Isa Does It highlights mostly simple, quicker recipes (under 30 minutes!) that are foremost tasty. This is a cookbook for the beginner chef as well as those who want to reinvigorate their kitchens with new scents and textures, without breaking the bank or spending hours on top of the stove. Isa explains how she stocks her pantry, her kitchen cabinets and then details specific beginner techniques (with step-by-step photos), such as how to butcher tofu and tempeh.
With 11 recipe chapters that span the gamut from quick soups, salads, handheld, bowls, curries and stir fries, there is a lot of variety. Furthermore, not much is left untouched as Isa also includes fancier “Sunday night suppers” and breakfast/brunch ideas, too. Rest assured, complete meals are encouraged as desserts are included, too.
I admire Isa for a fabulously tantalizing blog, sharing her delicious creations. I guess it should be no surprise that some of my favourite recipes from her blog appear in the cookbook (see below). In addition, of the 150 recipes in the cookbook, the majority are brand-spanking new.
Beefy asparagus stir-fry with fresh herbs. Okra gumbo with chickpeas and kidney beans. Quinoa Caesar salad. Cucumber Ranch bowl with breaded tofu. Edamame hummus and tofu wraps. Belgian beer and seitan stew. Baked garlic-curry fries. Chickpea-Rice soup with cabbage. Coconut chana saag. Chandra Malai kofta. Goddess noodles with tempeh and broccoli. My Thai overnight scramble, breakfast scrambled chickpeas, oh please.
If you have tried Isa’s recipe before, you know the name of each dish never gives you the full picture. They are very descriptive of the ingredients, but something so simple may be more than the sum of its parts. I am eagerly waiting to pounce through this cookbook, page-by-page. Chocolate gingerbread cookies, anyone? I can already vouch for the ancho lentil tacos, tempeh orzilla, Jerk Sloppy Joes, lemon-garlic fava beans and mushrooms, chana masala (not my favourite but Rob liked it well enough), cucumber avocado tea sandwiches, chai spiced snickerdoodles, and now her delicious Moroccan harira with eggplant and chickpeas.
Harira is a Moroccan soup/stew that I have been meaning to recreate since I travelled to Morocco. Let’s just say it has been on my to-make list for many years. It wasn’t until I saw Isa’s recipe that I jumped at the chance to try it out. Harira is a very forgiving recipe. As I travelled through Morocco, nearly every restaurant had a different version of harira. Some with chickpeas, some with lentils, sometimes both beans, some with tomatoes, others with ginger, some with herbs, others not. I cannot say that I saw any with eggplant, but that is Isa’s slant.
First, I made a few tweaks to Isa’s recipe… mainly because I had no vegetable broth, so I used my impromptu nooch plus random spice blend. This time, I threw in dried parsley, lemon pepper and the 21-spice seasoning from Trader Joe’s. I also substituted spiralized zucchini for the noodles. Ingenious, if I may say so myself. Anyways, less about me, more about Isa. This soup was great. Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron. Fresh mint and cilantro add a lightness, along with the finishing lemon juice. I use saffron so sparingly I am glad I finally found a great use for it! The textural foil of the noodles with the beans was perfect.
For someone new to veganism, the ingredient lists in her recipes may still seem a tad overwhelming (vital wheat gluten, nutritional yeast, chickpea flour, cashews, wine and fresh herbs) but these are rather commonplace in a vegan’s kitchen. Except the saffron, because well, that’s not a regular ingredient. Once you have access to fresh herbs, it is hard to return to the dried ones, so I understand the recent push for quality ingredients.
I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Isa recipe. If you haven’t made anything by Isa yet, have a look through the table of contents of Isa Does It on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on October 31, 2013. Good luck!
PPS. If you pre-ordered your cookbook already, don’t forget to get your free Isa Does It tote bag.
PPPS. Versions of Isa’s dishes made previously, not all from Isa Does It (more recommended dishes can be found listed here):
Ancho Lentil Salad Wraps
Black Bean and Kabocha Squash Rancheros
Roasted Beet Salad with Warm Maple Mustard Dressing and Tempeh Croutons
White Bean, Quinoa and Kale Stew with Fennel
Asparagus, Nectarine and Baby Lima Bean Lettuce Wrap
Naked Oats with Spinach and Sun-Dried Tomatoes and Crumbled Tempeh
Tomato-Basil Zucchini Noodle Salad
Brown Sugar Cardamom Snickerdoodles
PPPPS. Isa’s recipes in Isa Does It that she has already shared on her blog, Post Punk Kitchen:
Everyday Pad Thai
Seitan & Broccoli with Pantry BBQ Sauce
Cucumber Avocado Tea Sandwiches with Dill & Mint
Roasted Potato & Fennel Soup
Chickpea-Rice Soup with Cabbage
New England Glam Chowder
Quarter Pounder Beet Burger
Olive Lentil Burgers
Jerk Sloppy Joes with Coconut Creamed Spinach
Sunflower Mac (and Cheese)
Roasted Butternut Alfredo
Ancho Lentil Tacos
Pesto Risotto with Roasted Zucchini
Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds
Red Lentil Thai Chili
Creamy Sun-Dried Tomato Penne with Broccoli
Dilly Stew with Rosemary Dumplings
Meaty Beany Chili with Corn Muffins
Okra Gumbo with Chickpeas & Kidney Beans
Lemon Garlic Fava Beans & Mushrooms
Summer Seitan Saute with Cilantro and Lime
Tamale Shepherd’s Pie
Nirvana Enchilada Casserole
Garlicky Thyme Tempeh
Puffy Pillow Pancakes
Carrot Cake Pancakes
Marbled Banana Bread
Chai Spice Snickerdoodles
Rosemary Chocolate Chip Cookies
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. You know I would have loved this book and would have bought my own copy.