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.
Happy Thanksgiving for those celebrating it today.
Part of the reason I have not fallen victim to “what will I make for Thanksgiving?” thinking is that Rob and I are travelling for the weekend. I have been invited to no less than 3 separate Thanksgiving feasts, but instead we’re leaving America.
And yes, I realize today is Thanksgiving, which may be a bit late to share such a fun dish for Thanksgiving… although, I implore you to consider it for your next fancy dinner. It is ridiculously easy. Have some onions? Oil? Balsamic vinegar? Salt? I thought so!
I have been meaning to make these ever since Natalie shared them last year, but really they are roasted onions, cut whole and roasted such that they open like flowers. The pink ones are more pretty but I tried it with Peruvian sweet onions as well.
I packed them into a pan/skillet and roasted away. I actually forgot to remove the tin foil for the last 10 minutes, so they should be a bit more charred should you actually follow the directions.
One onion obviously makes a lot of onion. So feel free to split them in half (or more) when serving. Although, I love onions, especially roasted onions, so I could easily eat the whole onion in one go.
What were your favourite dishes for Thanksgiving this year?
This is my submission to this month’s Bookmarked Recipes.
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.
As the lone Canadian at work, I feel like an Ambassador.
I am constantly learning about Texas, and likewise I try to explain where I am coming from as well.
Yes, Canadians celebrate Thanksgiving two months before Americans. Toronto is colder than Houston, but not nearly as cold as Ottawa, let alone Edmonton. My friend who recently joined us in Houston came from Edmonton, where she explained she could take a cup of boiling water out in the water, and splash it out of her cup. By the time it would hit the ground, it would have frozen solid. Toronto is not that cold, although Hannah told me Toronto has already received its first snowfall of the year (which subsequently melted away).
Then there’s the upcoming Hallowe’en celebrations. Yes, Canadians celebrate Hallowe’en much the same as Americans: youngsters (young and old) get dressed up in costumes and in the evening, go door-to-door asking for candies. We just have to wear more clothes in Canada to keep warm.
Truth be told, I was a bit more curious whether trick-or-treating still took place in Houston. Houston seems quite unique to me, because at least in my neighbourhood, everyone has gates and fences around the front of their houses. It seems a tad intimidating and uninviting. Never mind the “Trespassers will be shot; Survivors will be shot again” sign our neighbours sport. Right next to a “Peace” sign, to boot.
In anticipation of Hallowe’en, this past weekend, Rob and I with a new friend cycled around our neighbourhood which is nicely decked out with Hallowe’en decorations. It really was a great bike ride, with good company. It was nice to have Rob back home!
And while this is no Hallowe’en treat I am sharing, it is a Hallowe’en coloured treat courtesy of the fall’s fine produce: the pumpkin. A spin on refried beans, in this dip, pumpkin is mashed with pinto beans and tomatoes and spiced with marjoram, smoked paprika, chili powder and lime juice. The pumpkin lent a nice sweetness to the dip which was countered by the lime. Not at all spicy so increase to your heat level. I ate this dip with crackers, corn chips and vegetables. Kathy also suggests using this as a nice burrito filling, too, but it didn’t last long enough for me to test it out.
So, for those outside North America, how do you celebrate Hallowe’en?
The joke is on you. This may look impressive, but it is still very easy to make.
Cauliflower is one of those vegetables that is finally getting its time in the limelight. Is cauliflower the new kale? Roasted, riced, pureed, mashed, curried, I have done it all. The last one on my hit-list was to make cauliflower steaks.
Basically, you roast or bake thick slabs of cauliflower and season them in any combination of flavours. I think it was Denis Cotter, in For The Love of Food, who admitted he could only ever get 2 steaks from one head of cauliflower. He is correct. Try carefully cutting cauliflower and you will still end up with cauliflower carnage. But at least I procured two cauliflower steaks along with some bigger chunks.
For this version of cauliflower steaks, I opted to pan-roast the cauliflower, creating a lovely layer of caramelization. It is flavoured simply, with tomatoes, capers, garlic, chile flakes and salt and pepper (do not skimp on the seasoning). And the neatest part of this recipe? I used the whole head of cauliflower, leaves and all. (I used the leftover cauliflower crumbles in the raw caramel apple). Gosh only knows why I always used to discard cauliflower leaves, but it is an edible green. Like bok choy, the stems are thick and crunchy and the bitty leaves are like baby greens. It all went into the dish.
Have you ever eaten cauliflower greens?
My propensity for snacks is directly proportional to the amount of studying I should be doing.
Cookies and chips? Code words for Janet should be studying.
It must seem like my life revolves around exams. Although, I consider these board exams as big.important.things. Why did I not go home for Thanksgiving? I was writing an exam. I found it quite ironic that they scheduled Canadians to write the American board exams on our holiday. So, instead of heading home to Canada, I was off to Florida.
Now that that is over with, with newfound time on my hands, I can finally share these chips with you. Because, they are my newest addiction. So simple to make and so tasty…..
Four(ish) ingredients. Only one really counts: corn. The rest are spices. That’s it. I have made raw corn chips (with chili and lime!) before, but I think the almonds but most likely the flax made them not as crispy as I wanted. I wanted uber crispy. Now we’ve got it.
The inspiration for these chips came from The Garden Kitchen, a raw resto in Houston. What I love about this place, is that it is in a hospital. Run by a cardiologist Dr Montgomery, he is offering healthy meals for his patients and beyond. We were blown away by their corn chips and asked how they were made. The server explained it was really simple: corn, cumin and Kirkland seasoning. Kirkland what? Turns out it is a no-salt seasoning blend and I hunted down a replacement from Trader Joe’s.
I have made these a few times and while messy, I prefer the leave the chips unscored and crack them haphazardously afterwards (as photographed) . Unless it is my scoring technique that needs improvement, as I found the scoring produced lumpy chips.
Also, it may seem like torture but wait it out for 48 hours.
Are you more into chips or cookies? Do you snack more when procrastinating, too?
This is my submission to this week’s Raw Food Thursdays.
See below if you are interested in a giveaway for The Ayurvedic Vegan Kitchen.
There is one problem with our weekly cronut ride: it gives us flat tires. Since we began cycling to Pearland, Rob and I have had 3-4 flat tires between to two of us. Usually it is a slow-leaking flat and we figure it out right as we want to leave the next day. However this time, it was a nice bloat out en route. There is a lot of debris on the road, but I am still boggled how Rob managed to catch a whole 1″ screw into his rear tire. I saw it happen, too. First there was a funny noisy rumble over a section of pavement, followed by a sharp whizzing noise…. 50 ft later, Rob’s tire is sagging. I have a photo just to show you how ludicrous it was… (For the record, Rob was not amused enough to take a photo of the screw once we managed to evacuate it.. he just wanted to fix his bike).
Yes, we were screwed. We usually have to hunt to find the culprit for a leak, but this instigator was easy to spot. When my Dad saw the photo, he exclaimed: “How the H*** did that get in there?” Precise positioning?Anyways,
weRob replaced the tube but we decided to return home sooner rather than later with the sad-looking tire. Turns out it was a good decision since 10 minutes after we arrived home, we were pummelled with rain. Best to stay indoors as the rain comes down so hard.
Turns out that while writing my round-up of my favourite Brussels sprout recipes, I was reminded of my Ayurvedic kick last winter. I am currently on a dill-kick and decided to make Ayurvedic Herbed Quinoa (instead of millet) with Fried Soup Onions, which I rechristened as Indian-Spiced Baked Onions with Cumin-Dill Quinoa.
This is a simple yet somewhat elaborate quinoa pilaf salad spiced with cumin and dill. Leave it at that, and it would a pretty simple side salad. However, the suggested Indian-spiced baked onions make this a special treat. I don’t know about you, but I love roasted vegetables and really like somewhat charred roasted onions. I always have onions on hand and it takes next to no effort to add them to a pan to roast. However, these are more than simple roasted onions. A quick saute with cumin, fennel and mustard seeds transforms them into a veritable Indian party. The flavours are not overtop, rather muted with a colourful background. There are so many different spices once added to the dilly cumin quinoa, but it all works. Really well. The recipe is from The Ayurvedic Vegan Kitchen which I have mentioned before. Talya recommended pairing the salad with a Creamy Cucumber-Tahini Dressing but I felt it overpowered all the tastes in the salad, so I left it out.
After discovering the cookbook at my library last year, I bought my own copy before my move. It was actually my first e-cookbook and I really appreciated its portability (books are heavy!). It is a great resource for those wanting to learn more about Ayurveda, but most importantly the recipes are whole foods-, plant-based and taste great. If you like Indian flavours, this will definitely appeal to you but the range of recipes is quite vast (thankful pie, perfect spring soup, creamy miso lentils, magical ‘mato lasagna, quinoa pancakes and even breakfast greens!). There are still so many recipes I want to try.
Other recipes from The Ayurvedic Vegan Kitchen, here and elsewhere:
I am beyond thrilled that the publisher has agreed to let me share this recipe AND sponsor a giveaway for The Ayurvedic Vegan Kitchen. They are giving away one (paperback) copy to a reader from the US (sorry my international friends). To be entered, please leave a comment here, letting me know whether you’ve heard of Ayurveda before (and if so, what do you think of it?). I will randomly select a winner on October 15, 2013. Good luck!
Thank you so much for the kind words from my last post. New friendships take a while to develop, at least for me. I am definitely keeping my chin up… and moving forward. Or perhaps trying just to enjoy what is. It really was a stressful whirlwind last year and it might be nice to embrace the emptiness. Thank you, Anna, for pointing me to this lovely video.
One thing is for certain: I couldn’t do this without Rob. I could not imagine doing this year apart.
Since Rob works from home, and I labour in the hospital, it is funny how the roles have reversed slightly. I swear, Rob has been more adventurist in the kitchen than me. Rob is cooking up a storm, while I am relishing in my quickie salads, hehe.
And the best part? If we time it just right, I can come home to freshly cooked food. Some foods are just not meant to be eaten as leftovers, which is why they are such a treat.
Case in point: arepas. The moist and fluffy arepas with a crispy shell only happen when you make them fresh. We long learned not to make leftovers since they are very lacklustre. They are one of Rob’s specialties, although previously reserved for the weekend when we have more time for food prep.
They seem to fit with most any dish, at least in our fusion household. We like to make it with tofu scramble, but this time Rob went all out with the bean-quinoa chorizo crumbles from The Great Vegan Bean Book. I found them a bit spicy, so I threw together a spin on vegan egg salad: tofu-avocado salad. The avocado, tahini and Dijon make for a creamy dressing while chunky avocado and tofu are surprisingly reminiscent of eggs. The dill adds a nice spin, too. I used dried but I think fresh would be best.
The dust has settled… the boxes have been unpacked and we’re settling into a new routine.
As life becomes less chaotic, I am feeling a bit more lonely.
Friends and family seem so far away. It doesn’t help that Rob is sometimes working out-of-town.
At least I interact with my co-workers. I don’t know how Rob copes with mostly working from home. Not too much real people interaction except from the coffee shop down the road. Limited integration with other Texans.
So, be it resolved… our next goal has to become more social.
Baby steps. This weekend, we have cycling plans and curry+games plans [BANANAGRAMS!]. It feels good to get back into my social groove.
And these chili lime crackers? They bring me back to good times in Toronto.
Just before we left, I visited Superfoods Eateries, a quaint resto with take-away raw foods. Between Rob and I (and a few free samples), we tried a variety of dishes. Luc, one of the owners, was incredibly enthusiastic about explaining the menu. My two favourite dishes were the cheesecake and corn nachos. They also had a lovely sandwich at one point but I don’t see it listed on their website menu. Their selection varies from day-to-day, especially after each item sells out. (I really, really wanted to try their chocolate cake but it was not available until after I left). The coconut-based cheesecake was not as heavy as other raw cheesecakes and unique because it had a slightly fermented/cheezy zing to it! It was definitely special.
But those corn nachos, oh my. Delicious. They are corn and flax based but thin and crispy with an exotic twist from the orange juice and cilantro. Rightfully addictive and perfect with a dollop of guacamole. Now that I am miles away, I figured I would try my own hand at the nachos. I will admit that mine are not as good as the original, but they are still good in their own regard. I tried to add as much veg-powered nacho-like flavours to the chips. The chili and lime flavours were the highlight. The nuts and seeds make for a filling cracker, although a bit thick. As such these are more akin to crackers and weren’t as crispy as chips.. but still complex and delicious.
Anyways, here’s to a fun-filled weekend!
How do you combat loneliness?
First there was the Toronto flood.
And now there’s the heat wave.
Your heat wave is my new normal. Although last week was actually quite mild. Lots of rain meant the temps were only peaking at 85-90F (29-32C) (before humidex, add another 10 degrees please). Whereas in Canada, you can boast about the amount of snow you endure, in Houston, it is the heat. Although, to be honest, it is not as bad as I feared. Why? Because biking is better. Working long hours. And a/c is everywhere. Yes, my long working hours mean that I cycle to work before the sun is shining too brightly and my commute home is after the mad rush from the Texas Medical Center. I swear, a leisurely bike ride is better than walking in hot weather since you make your own wind. I basically meander from one building with a/c to another with a/c (on really hot days my car’s a/c has trouble keeping up, though). And drink lots of (flavoured) water. I also have not been cooking too much. Eating, yes. Cooking, no. Salads, yes. Lots and lots of veggies. Even though my home has a/c, I do not feel like turning on the oven too often.
Raw food for the win! Simple raw food for the win.
Chutneys can be really spicy or ookey sweet. Neither which really appeal to me. I’ve made a simpler fresh mango chutney, paired with mung beans, but this time I focused a bit more on the chutney as a vector for flavour. Mango, red pepper, ginger, onions, chile flakes, curry powder and even raisins. Apple cider vinegar gives you the tang you associate with traditional chutneys. Use it as a dip, a salad topper or on top of your favourite curry. Whatever you pick, it is quite refreshing.
What are your favourite ways to beat the heat? (more…)
Bring on the snacks!
Preparing for our road trip meant making a bunch of travel-friendly snacks. Preferably something with a bit of sustenance, too, in case we ran behind schedule.
One of my favourite snacks these days is dry roasted soybeans. Crunchy and satisfying. High protein, to boot.
I don’t know how it is made, because frozen edamame doesn’t look anything like what I buy pre-roasted. Instead of experimenting with homemade roasted edamame, I roasted chickpeas.
While I adore most things with chickpeas, roasted chickpeas have been hit or miss with me. It may have something to do with roasting the spices directly on the chickpeas, since I have also had troubles with baked spiced sweet potatoe fries. Leave the spices in the oven a bit too long and they may burn. Lately, I’ve taken to adding the spices just as they come out of the oven, like with these chickpeas and cauliflower spiced with dukkah.
But how about something easier to tote.. less messy.. something in classic snack flavours…. and here I bring to you roasted salt and vinegar chickpeas!
Infuse your chickpeas with vinegar by boiling them slightly, toss with a bit of salt, then roast them. Easy, peasy, for a delicious high-protein snack. I preferred these shortly after roasting as they maintained their crispiness. They lost a bit of their glorious luster as leftover snacks but were still very good.
Here are some other flavours you may want to try:
Pumpkin Spice Roasted Chickpeas (with Strawberries on a salad)
Cinnamon Roasted Chickpeas from Diet, Dessert & Dogs
Roasted Taco Chickpeas from Eat Me, Delicious
Crispy Roasted Chickpeas with Moroccan Spices from Kalyn’s Kitchen
Garam Masala Roasted Chickpeas from Bitchin’ Camero
Of my blog readers, only a handful are from my family. Rob and my Mom are my biggest readers.
So, when I say something here, I am held accountable.
When we planned our move to Houston, I said we were going to try a minimalist lifestyle. I was going to leave my dehydrator behind. But then, I kept making more and more things in my dehydrator. I had forgotten how lovely it was to make things in the dehydrator.
I also forgot that I wasn’t going to let life pass me by, either. We are planning to camp in the desert (via Burning Man), continue the long distance cycling (via the MS 150, Houston to Austin) and hopefully squeeze in weekend trips (sadly, my vacation days have dwindled down to nothing). It is times like these that portable snacks work their magic.
So, as we packed, I kept reconsidering whether or not to bring my dehydrator. To be fair, it is a space hog, but it is light. It is mostly filled with air!
Rob was not pleased, though. You said on your blog, you weren’t going to bring it.. I have changed my mind! I kept saying things like, “If I had to choose between x and the dehydrator, I choose the dehydrator.” Example: “If I had to choose between pictures for the wall and my dehydrator, I’d pick the dehydrator… and I bet we could fit the pictures inside the dehydrator, too! HA!”
Eventually, Rob had heard enough. After I made these kale chips, he definitely reconsidered his position. Thankfully, I did a mass kale harvest prior to our move. These were one of our favourite kale chip flavours. I thought they tasted like Sour Cream and Onion, with a touch of cheese, if you include the nutritional yeast. One of our friends agreed they were delicious but tasted more of the scallion undertone. Either way, it made a believer out of me for the power of kale chips. Hourrah!
The question will be whether I can keep up with the kale chip demand, though. We can plow through them so quickly!
Kale chips, here and elsewhere:
Maple Sesame Kale Chips from My New Roots (one of my favourites)
Chocolate Kale Chips from Cupcakes and Kale (Rob likes these more than me; I actually don’t like them)
Sweet and Zesty Kale Chips from Season 2 Season Eating
Sweet Onion Kale Chips from Flora Foodie
Salt & Vinegar Kale Chips from Branny Boils Over
Dill Pickle Kale Chips at Sondi Bruner
Spicy Curry Kale Chips from Choosing Raw
Banana Walnut Kale Chips from Choosing Raw
You will have to forgive me. There may be a forthcoming onslaught of recipes using the dehydrator.
Towards the end of my move, the dehydrator was out in full force. Need travel snacks? Dehydrate them! Not sure what to do with random bits and bobs in the kitchen? Throw them together to get dehydrated. I quickly reconsidered my suggestion to move without the dehydrator. It suddenly made sense to bring it along for the ride.
I bookmarked this recipe because it promised to be better than Ritz crackers. It was also a fun way to sneak zucchini into a cracker along with walnuts, flax and hemp seeds. Unlike my previous savoury hemp crackers, I kept the flavours neutral. This way, they can equally be paired with homemade nutella, vanilla blueberry chia jam, vegan smoked salmon, rosemary cashew cheese, or a nacho cheese sauce. Or go even more travel friendly with a simple tomato and avocado.
These crackers were a bit salty for my tastes but they were somewhat reminiscent of Ritz crackers, in the way walnuts can be buttery. However, they were more coarse due to all the fun bits in it.
For those that do not have a dehydrator, these crackers can also be made baked. And I don’t mean with the oven going for 8 hours. See below for a baked option.
(No, nothing on the relationship front..)
While I modestly shared the news of passing the.most.important.exam.of.my.life, I figure you guys may be more excited about this news: my photos are in a cookbook! In Tess‘ newest cookbook, no less. I am not sure what was more exciting: new Tess recipes or being a published foodie photographer? (I choose the former, actually)
In Tess’ latest cookbook, Get Waisted, she has teamed up with Dr. Mary Clifton, to create 100 delicious, healthy recipes. She has included healthy modifications to older recipes and all-new favourites. Bean and rice coconut banana curry, Black bean and rice bowl with mango salsa, Japanese ume rice, Lemon lover’s red lentil spinach soup, Mexican polenta bowl, Pasta caulifredo, Rosemary polenta with mushrooms, Samosa wrap with cilantro chutney, Spicy Indian chickpea fritters.. ok, ok, I will stop the temptation. You can find all of the recipes on Vegansprout if you are curious. Suffice it to say, the recipes are creative and drool-worthy. And I photographed a handful of them.
One of the recipes Tess included is one of my favourites from her first book: Black Bean, Cilantro and Apricot Salad. I routinely make it, changing ingredients, matching what I have in my kitchen.
This time, I swapped the black beans for chickpeas; the mango juice for pineapple juice; swapped the corn for more carrots and scrapped the spinach altogether. Combined with the sweet dried apricots and cilantro-ginger spiked dressing, you have a delicious summer bean salad. Sweet, salty, spicy, crunchy.. It is really hard to mess it up.
The photos in the cookbook are true to the recipe, thus you won’t see this in there. Trust me, I tried. Tess, I just made your salad with pecans instead of walnuts.. can’t you just change your recipe?…. NO GO FROM TESS! You will see this salad, in its many incarnations this summer, though. Perfect for potlucks and summer gatherings. Especially if Houston’s weather is as hot and humid as I fear. Last I checked, there were highs of 35C, feels like 45C with a 50% humidity. This is no heat wave. This.Is.Houston. It will soon become my new reality. GAH! I am sweating just thinking about it. I may not be turning on my oven or stove very often, methinks.
Have you tried any of Tess’ recipes yet? This cookbook would be a great place to start. You can buy it directly from Tess here (discounts if you buy more than one cookbook) or on Amazon (kindle and hard copy).
I am thrilled you guys adore Vegansprout as much as me. I think there is something about vegans who like documenting and rating their food. We are a funny bunch in many ways, that’s for sure.
In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.
I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares. This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.
The kindle version of Vegan Indian Cooking was recently available for free. However, it was only for US customers so I missed my chance to snag it. A bit of searching led me to find a pdf version on the publisher’s website, though. The full cookbook is available here. Now you can have your own copy, too! Perfect! Please join in the first cookbook challenge. You can find recipe reviews from Vegan Indian Cooking on Vegansprout here.
Do you ever challenge yourself to try new recipes in a cookbook, too?