Indian Mung Beans with Fresh Mango Chutney

I am currently on a mung bean kick.

Lets just say they’ve been in my pantry for awhile. Two years, perhaps more. I made one meal with them initially that was a bit lackluster, so it has been difficult to give them another try. But, in my pantry clearing gusto, I tried them again. And again. And again. Yes, I have made them 3 times in the past 2 weeks. Now, I’m hooked. You see, I just needed the right recipe.

Mung beans should be on your hitlist because they don’t need any soaking and cook up quickly, around 30-45 minutes. Even beans that are two years old. My trick is to slightly overcook them. Here, I cooked them until they were creamy-soft, nearly exploding. Some of my earlier tries were more intact than this batch, but still cooked beyond a firm bean. If you keep it more firm, it has a very pronounced “bean” flavour. It mellows as it cooks further, which I prefer.

So where did I get my mung bean recipe success? From Tess, of course. I made the Easy Indian Mung Beans from Radiant Health, Inner Wealth. Then I made her Mung Beans with a fabulous cilantro chutney from Get Waisted (more to share about that, in due time).

For my third time, I put my own spin on it: I decided to use her base recipe for the mung beans and add a simple fresh mango chutney. The mung beans were simmered with cumin and coriander until all the water is absorbed, then doused in fresh lemon juice. Mung beans are ok with just the spices, but much better with fresh citrus juice. Instead of a tarka, I wanted to highlight the mango chutney so I kept the beans simple. The chutney was simply a mix of mango, ginger, cumin and apple cider vinegar, but next to the mung beans, they were great.

Have you tried mung beans? Any favourite recipes?

Tondini Bean Breakfast Scramble

I am a sucker for beans.

While I have a pantry filled with heirloom specialty beans from Rancho Gordo and Kalustyan’s, I still keep finding new-to-me beans. During a cycling trip last year, a few friends and I cycled up to Woodbridge, and wound up at an Italian grocer for lunch. I perused the aisles for my lunch. Even though it was Italian, I had a brown rice veggie avocado sushi roll and an apple but I also discovered a new bean: Tondini beans (also known as burrini beans or pea beans). A small white bean in a glass jar. Perfect for a traveller: no need for a can opener and the cap could be screwed back on if on the go. I brought it back home and a few months later, I decided to bust them out for a salad.

However, when I opened the jar, they were sitting in a funny gooey jelly. A lot of the beans had split open, likely releasing their starch and gelling the liquid.  I didn’t think the road that THAT bumpy on our ride. I typically cook my own beans so I don’t normally run into this problem… so how to use mushy beans?

Scramble! A breakfast scramble… although more of a brunch or breakfast-for-dinner sort of meal. Perfect anytime, if you ask me. Definitely one of my favourite meals lately. The Tondini beans were nice and small, similar to flageolet beans, but more fragile, lending well to a scramble. The beans are simmered with onions and garlic, along with tomatoes and spinach as familiar breakfast omelette toppings. Similar to my chickpea and tofu-tahini scramble, but lighter and more cheezy from the nutritional yeast. Black salt added the eggy flavour.

Beans for breakfast, I could get used to this.

Have you ever had a problem with mushy beans?

Mediterranean Artichoke, Chickpea and Spinach Soup

I think my pantry-purge has been going the wrong way. I am no longer accumulating new esoteric ingredients but I struggled with whether or not to replenish my staples. Could I live without chickpeas for a few months? Absolutely not. Miso?  I replenished that, too. What about olives? I think I could manage olive-free for 6 months. Artichokes? Well, the best artichokes come from the freezer case at Trader Joe’s so I am excited to wait for those. The plan for now: use up the less-loved ingredients. The ones I can part with for a bit of time.

Now I can strike these from my pantry: artichokes and olives. What could have been a boring vegetable stew was helped with said pantry items. Olives add the salty punch to this spring-like tomato stew with red pepper, mushrooms, artichokes and spinach.

Sometimes I have limited enthusiasm for ingredients that have been stashed at the back of my pantry. Or I only have a limited repertoire for said ingredient. Olives and artichokes are not that wacky, but I am looking for ways to use fun things like kelp noodles, capers, jackfruit, assorted flours (chickpea flour is our staple but I still have some coconut flour, tapioca flour, rice flours and vital wheat gluten), puffed quinoa, dried fruits and nuts. And let’s not forget the things in my freezer: herbs, chopped veggies and fruits, tempeh, and frozen meals ready to go.

Do you have a big pantry or have a select collection of favourite ingredients in your pantry? I personally believe that a well-stocked kitchen makes for a well-prepared cook. It makes cooking easier and fun.

This is my submission to Deb for this week’s Souper Sundays, Little Thumbs Up event, hosted by Joyce, kitchen flavours, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y..

Seitan Sausage Buns (High protein buns that taste like sausage)

My brother likes to make fun of my standard breakfasts: oatmeal + protein powder + spice/fruit + flax/chia. Not the oatmeal, the protein powder part. Why do I need that? That isn’t all natural. For me, it is one way to ensure I reach my daily protein needs and gives me a filling breakfast (oats alone do not do that).

It is true: I eat things that have been processed. I can’t make everything from scratch and sometimes I think it is necessary to tap into the best parts of what a plant can give me. I am anti-white flour because flour has been stripped of its nutrients, but what if I told you I found a fortified wheat “flour”? One filled with 75% protein. It is called vital wheat gluten. You strip away everything but the protein. Wheat protein powder! Instead of adding it to smoothies, like my regular protein powder, I bake with this one.

I have made seitan before. I liked these chorizo sausages, especially with cabbage, as well as Chinese Five-Spice Seitan with cabbage. I’ve also trying the boiling method to make seitan directly in a stew (the Iraqi eggplant stew was oh so good). However, always up for a new recipe, this time I tried a baked sausage. For some reason, I remembered seitan being a pain to make, with kneading and resting, etc. I wanted to see how a simpler recipe would compare. Just a bit of kneading, and then a simple bake. This one lacked chickpea flour and mashed beans (vital wheat gluten only) and used flavours from nutritional yeast, smoked paprika, mustard and tamari and was easy to make.

Seitan is also known as wheat meat. This recipe reminded me of that. It tasted more bread-like. I don’t think that’s how most seitan is supposed to be (maybe because I decreased the oil?) but I still thought it tasted good. And they were easy to make. Mix, knead, bake.

I rechristened these as sausage buns because they are buns that taste like sausage, not because there is a sausage in the bun.. HA! Most recipes tell you to let your seitan cool and an overnight chill in the fridge is recommended to enhance their flavour. Well, I ate these puppies straight from the oven, unadorned, only cooled so that I could unwrap them without burning my fingers. Delicious. A warm bun. A (super) filling high-protein bun. (I am not joking, if you make this into 3 buns, each bun is 50g of protein and only 315 calories). And super filling. Bready and chewy with a nice flavour from the smoked paprika and nooch. I found them a bit salty, which may explain why I liked them so much, so next time I would suggest decreasing the salt and/or tamari and add to taste.

What are your thoughts on seitan? Not too popular with anyone on an anti-gluten diet, but if you are not gluten-sensitive, definitely give it a shot.

This is my submission to this month’s Random Recipe for bread.

Raw Beet Chips

Even though we won’t be moving until late June, now that Rob and I have found a place to live in Houston (YAYAYAYA!), the move seems a bit more real.

All of a sudden, I want to scope out my new neighbourhood. I want to know my route to work, cycle the nearby bicycle paths and explore the grocery stores. I want to know my new routine.

Thankfully, our new place will be close to Trader Joe’s and Whole Foods. I am most excited about Trader Joe’s since I doubt Whole Foods is any cheaper in the US than it is here in Canada. Although I will still keep an eye out for ethnic grocers. They are my favourite for fresh and inexpensive produce and staples (these are my favourite stores in Toronto). If you are familiar with Houston, please let me know of your favourite shops. I am also considering trying out Rawfully Organic for fruits/veggies. Does anyone have experience with them? *As well, if anyone could share what they routinely buy online instead of at TJ’s, please let me know what and where*

Right now, the plan is to try to live a “minimalist” lifestyle while in Houston. Bring only the bare necessities.  I think it will be fun to move the majority of our stuff into storage and live on less. Of course, we don’t plan on depriving ourselves. We  are not materialistic but somehow seemed to have accumulated a lot of stuff. I suppose we don’t like to waste anything, purge little and haven’t started the “this is for real” part of laying down a home.

We plan on bringing our own current necessities, though. Like 4 bicycles. And my Vitamix, food processor, rice cooker and coffee machine (the last one is for Rob). A handful of cookbooks. I decided that the dehydrator may take a year-long sabbatical. The dehydrator is pretty bulky and I don’t use it that often. And I could live without it for a year. Which, of course, means I am using it like crazy before we leave.

Quandary: If I buy veggies boxes from Rawfully Organic, I may want to bring the juicer. And then I would want my dehydrator to make juice pulp crackers. Gah!

I have mentioned these beet chips discretely before. I have made them a few time, but lost my original set of photos. It was a perfect impetus to make them again… and again. They are possibly my favourite snack from the dehydrator and they are so easy to make. Peel beets, slice, marinate and dehydrate. Sweet and crispy chips emerge. Pretty, too. And yes, these were regular beets. No fancy candy-cane striped Chioggia beets, here.

Actually, I take that back. One time I made this with small beets, and it took forever to peel them. Now I only make these with large beets. The chips are bigger, too. You wouldn’t believe how much they shrink. Depending on how thick you slice your beets, two pounds of beets may only yield 2 cups of chips. Which I could likely eat in an afternoon, if I am not careful.

Don’t have a dehydrator? Try baking the beets into chips instead, as seen here and here.

Almost Guiltless Chocolate Mint Ice Cream (Vegan)

Good things come to those who wait.

That ice cream craving? Well, Rob had pity on me and picked up a pint (2 actually) for us to share. After building it up in my head, it was a bit lackluster. Not that I am complaining. Vegan ice cream just isn’t Haagen Dazs. Which is probably a good thing.

It seems like everyone was bitten by the ice cream bug now that the sun is out. I am seeing recipes everywhere. However, without full-fat coconut milk and an ice cream machine, I thought I was out of luck. Until now. (I feel like I am Dr Greger from NutritionFacts.org, hehe)

This time, I wasn’t planning on making ice cream. I was making a version of my Almost Guiltless Chocolate Mousse Pie: an almost guiltless chocolate mint mousse, sans crust. Which I did, and it is very, very good. But then I put one tumbler in the freezer. Just in case.

I think our freezer has some funky freezing cycle thing because even the ice cream from the store was rock solid after a night in our house. It was torture trying to scoop it out.  Rob had the brilliant idea to let it thaw. I know, novel idea. But he suggested thawing it in the fridge. So, I came back in an hour and the ice cream was deliciously smooth and creamy.

I decided to try that with my frozen mousse. It was a bona fide rock solid when I initially took it from the freezer. Then I popped it in the fridge. Waited 1-2 hours for it to thaw and then I scooped in.

Glorious! Creamy chocolate mint. Melting in your mouth. Oh yes. I just have to plan for my ice cream cravings.

Before you look at the recipe, I’ll have you know it was a pantry purge success. I know some people have had difficulties with the mousse setting with the original recipe but I have never had any problems. I have made it with soft, firm and extra-firm tofu (although always the silken aseptic tofu). I figured it was pretty flexible so I experimented.

No chocolate chips here, I finally used up my unsweetened chocolate. The 100% chocolate that Rob bought for chocolate fondu once upon a time… and let me tell you, it is very bitter. I also had some cacao butter which I supplemented with cocoa powder, which I figured was equivalent to chocolate. I ended up adding the sweetener to taste as I went along as well as the peppermint extract (Katie suggested 1/8 tsp, which barely registered on my tongue’s radar). This is minty but not that sweet. The cacao butter gave this a really nice mouth feel, both as a mousse and as an ice cream.

Thank goodness, I think my ice cream quest has been settled. At least for now.

What are you craving these days?

Besan-Stuffed Red Peppers

This is how you know I am a noob with regards to Indian cuisine.

Ever since besan chilla entered our lives, we have been enamoured by chickpea flour. I’ve used it in dairy-free vegan quiches, pakoras, malai koftas, and smeared inside a delicious collard roulade. Rob even used it to make cookie dough truffles to woo me.

The entire time, we’ve called it beh-sahn. Like it was French.

However, it turns out we’ve been wrong. It sounds just like “basin”. Bay-sin.

That is only one thing I found out by watching some Indian cooking videos. I was trying to figure out how to make dosa but was distracted by other interesting recipes.

So here I am with another besan recipe. This time, I stuffed it into long red Sheppard peppers. I’ve done stuffed peppers before, filled with bulgur, tomatoes, mushrooms and raisins, and always used the largest bell peppers I could find. The thicker the flesh, the better for keeping its shape after being roasted in the oven.

But this time, I tortured myself. just kidding! The long and slender red peppers were recently available and I grabbed as many as I could carry (a common sighting when red peppers go on sale). This time, I decided to fill them with a fragrant besan paste spiced with almonds, cumin, coriander and amchur.

The hardest part was removing the seeds without cracking open the entire pepper, but most of the peppers have few seeds anyhow. Once you slide in the filling, you are laughing. Quicker than stuffed peppers, this was easy with the fast-cooking of the besan along with a simple pan-fry (with adjunct steaming) of the peppers.

PS. The original recipe suggested using banana peppers, but I like this version with the sweetness of the red pepper. Feel free to add more heat with more chile flakes, as this was not that hot.

PPS. Am I alone? How do you pronounced besan?

Black Bean Tostadas with Tangy Cabbage Salad

You know how bloggers tend to post holiday dishes before the actual holiday? Do you think they make the same dish for the real holiday? Or make something new?

Me: a little from column A and a little from column B. Cooking for me, column B the majority of the time. For guests, perhaps some from column A.

For Cinco de Mayo, I shared my Mexican Chili Salad Wraps the week before.  Rob celebrated Cinco de Mayo with a lovely corn and avocado salsa and oodles of other Mexican treats. No salad wraps. Except that was on May 4. On May 5, Rob and I actually went out for Thai food to celebrate a friend’s birthday (they actually had a few vegan options -youpee!).

But then, after seeing others share their Mexican eats, I had a craving for more Mexican. Post-Cinco.

Flipping through Bittman’s latest cookbook, VB6: Vegan Before 6:00 (good review of the cookbook here), I knew exactly what I was drawn to: black bean tacos with a tangy cabbage slaw. I had my mango “taco” wraps ready to go. I love all things “tangy” especially if it means lots of citrus juice (lime!). And well, beans, oh yes. I have used black beans in many Mexican dishes, but I was intrigued by Bittman’s suggestion to mash them, spice them (lots of garlic!), and then roast them.

It worked really well. While the beans crisped up in the oven, I made the beautiful cabbage slaw. It came together seamlessly. Call them tostadas with crispy flatbreads or roll them into tacos.  My mango wraps were crispy but if you let the beans sit on top of the wraps for a while, the wraps absorb some of the moistness and became pliable again. Because they were very thin, they were very delicate and made a big delicious mess. A beautiful delicious mess. I can’t remember the last time I bought red cabbage, but gosh, isn’t it gorgeous?

So, for all you seasoned bloggers and foodies out there, do you remake your pre-holiday dishes? Or try something new again?

This is my submission to Deb for this week’s Souper Sundays and this week’s Weekend Wellness..

Baby Kale & What’s Good Around the Web

This is just a quick post. With Tablet photos, to boot. In case you are as delighted as I am with my garden.

Every year, I get new surprises.

Like when my kale over-wintered, and when it returned the following spring with flowers!

Since we’re moving, I decided not to do much gardening. I hoped my kale and collards would over-winter. One collard over-wintered. The rest died. Some of the  kale in the front yard over-wintered but the back, where I had more success, the kale died. I ripped out the dead stalks last weekend.

A bit of rain and sunshine this week did some miracles for us, though. At first glance, I was irked that I would have to weed an empty garden. Turned out the joke was on me because these were all baby kale plants. My over-wintered kale from last year turned to seed last summer. I let the pods dry on the plants. In the fall, I collected the pods and seeds. Obviously some opened up and naturally self-seeded. A carpet of kale! Aren’t they the cutest?

Now to munch through baby kale before we move.

PS, Please stop by The Muffin Myth to see my guest post where I compiled a short list of interesting health-related news. My edition includes links about the reality of juice fasts, the cheapest nutritious foods, sports drink controversy, a 7-minute scientific workout and grocery shopping with Michael Polland and Michael Moss. And then go back in a week to see Katie’s compilation, which are always very good.

Sesame-Miso Soba Noodles with Kale & Red Pepper

Eating through my pantry has some benefits. I find foods I had forgotten.

My Mom remembers. My Mom is like an elephant: she never forgets.
(She will probably never forget me calling her an elephant… HAHAHAHA!)

What about all your soba noodles, Janet?

Oh yeah…. all those noodles I bought after I came back from Japan. Just like when I drank my way through a library of non-dairy milks to figure out which I liked the most, I bought a wide variety of soba noodles to pinpoint the perfect pasta.  However, I shortly became disillusioned when I figured out that most soba noodles actually contain very little buckwheat. The noodles are still mostly made from white flour. Lesson: Read the package before you buy them.

I eventually found 100% buckwheat noodles but scoffed at the price. So I put them back.

I eventually found them again, but this time it was a different brand. And they were a much better price. So I bought some and then proceded to forget I had them.

Definitely great for a change, the buckwheat noodles are slightly nutty and cook in 4 minutes.

Here, I paired them with kale and red pepper and a simple sesame-miso sauce. A simple sauce, not due to a limited ingredient list. Rather because the ratio is almost all 1:1:1:1:1:2 (the original recipe was 1:1 for all ingredients but I thought it needed a bigger dose of lemon juice). The sauce is creamy, salty and tangy and coated the noodles and veggies well. I used some of the pasta water to thin the sauce but use as much as you like.

Instead of massaging the kale, I let the heat of the noodles wilt them. Easy, peasy. Because as much as I love raw kale salads, I am usually able to trick convince others into doing the massaging. I hate getting my hands too dirty.

(PS. This post was pre-approved. My Mom thought it was in good taste. Both the elephant and noodles. And a great post for Mother’s Day. I think she was just happy I was eating through my soba noodles.)

Other tahini sauces you may enjoy (because tahini is so much more versatile than hummus):

Macro Veggie and Tempeh Bowl with a Miso-Tahini Sauce

Crunchy Cabbage Salad with Orange-Tahini Dressing

Quinoa and Chickpea Salad with a Balsamic Tahini Dressing

Curried Chickpea Salad with Carrots and Currants

Tahini-Dressed Zucchini and Green Bean Salad with Sun-Dried Tomatoes

Warm Lentil, Bulgur and Vegetable Skillet with a Lemon-Tahini Sauce

Braised Tempeh with Green Beans in a Sesame Sauce

Yam, Zucchini and Chickpea Salad with a Tahini-Lemon Dressing

Quinoa Wraps with Sweet Potato, Tofu Feta and a Sweet Tahini Dipping Sauce

Bok Choy and Sesame Ginger Udon Noodles from 1000 Vegan Recipes (we’ve made these with red pepper added and enjoyed them)

This is my submission to this week’s Weekend Wellness.

Curried Chickpea Salad with Carrots and Currants (The Best Chickpea Salad Ever)

Enough of the doom-and-gloom? Bring on more tasty salads!

It has been a while since I proclaimed to make the best salad ever. As I continue to make more and more salads, I have higher salad expectations.

My old favourites are still wonderful:

The Best Salad Ever (First Version): Turkish Bulgur, Pomegranate and Almond Salad

The New Best Salad Ever (dethroning the above): Roasted Garlic Tofu Salad with Cilantro Rice, Black Beans and a Mango Salsa

The Best Lentil Salad Ever: 11-Spice Lentil Salad with Capers and Currants

And now, I present to you: The Best Chickpea Salad Ever.

I eat chickpeas a lot, but I don’t usually eat them as the main salad component. I would have a hard time thinking of a good cold chickpea-based salad off the top of my head. I don’t like chickpeas with vinaigrettes, preferring them pan-roasted or smothered in thick sauces. However, as soon as we tasted this salad, both Rob and I were smitten.

This is a perfect chickpea salad, combining the tang I enjoy from vinaigrettes with a light creaminess from tahini along with a sweet spice from curry powder, contrasted with sweet currants and carrots. It is quite similar to my favourite lentil salad, except I am using a pre-made curry powder. Granted, the success of your salad will depend entirely on the curry powder you use. I am very partial to Penzey’s sweet blend which is fragrant and flavourful without being too spicy or earthy. It is highlighted perfectly with the touch of maple syrup.

I had this recipe bookmarked for the longest time and once I made it, I was sad I hadn’t made it earlier. Do not delay in trying it out. It will make a great potluck salad this summer.

What is your favourite salad?

This is my submission to Deb for this week’s Souper Sundays, to this month’s My Legume Love Affair, to this month’s Bookmarked Recipes and to this month’s Eat Make Grow Blog Hop for picnic eats.

Tempeh and Arugula Salad with a Mustard Miso Dressing

Power of beautiful food?

I adore Gena’s blog Choosing Raw, where she shares gorgeous food that is still down-to-earth, delicious and easy. I have made many of her recipes (there are too many to count, ok plus these, too), and I have bookmarked many more to try.

So around the time of my food funk and arugula excess, I was propelled to the kitchen with the promise of beautiful food. Gena shared a drop-dead gorgeous salad with mizuna and tempeh with a mustard-miso dressing. I had enough gusto to make the dressing and bake some tempeh. Less inclination to go to the store to buy cabbage, snow peas and cilantro. So, I tossed it with the arugula and some cherry tomatoes and cucumber.

It did not matter because the star of this salad was the dressing. Oh my gosh, it was so good. A hefty dose of miso, a strong background of mustard with a sweet sourness from Meyer lemons and maple syrup, this dressing had a lot of bold flavours that became downright addictive. The tempeh was very basic and could be used for most meal salads since it was not strongly flavoured.

By the time I finally got around to acquiring some cabbage, I think I hate half the cabbage with this dressing alone. I just kept returning for more delicious salad.

Here’s to beautiful salad!

Have you tried Gena’s recipes? What are your favourites?

This is my submission to Deb for this week’s Souper Sundays and to this month’s No Croutons Required for little bites.

Strawberry Cucumber Smoothie

This is just a quick post to tell you about my latest infatuation.

(Unlike the Mediterranean Beans which I ate a month ago)

That ice cream craving was this week, though.

And while this is no ice cream, it is a deliciously creamy banana-less smoothie. And so cold, it gave me ice cream head aches.

Slow down, Janet…

Yes, this is the perfect drink to slow down with.. on a sunny summery day (thank you beautiful weather, Toronto).

Bananas are a common fixture in my smoothies, but Rob has stopped buying bananas, focusing on our freezer fruits. Vegetables are commonly added to sauce to make them smooth (cauliflower, zucchini, sweet potato and roasted tomatoes come to mind), and I have even added carrots to smoothies before (for a strawberry-mango-carrot delight). But this time, I wanted to try cucumbers. They worked well in my Cucumber Beet Ginger juice, so I figured out if someone had done something similar.

Joy had.

Now it didn’t seem so scary to pair cucumbers with strawberries. I’ve tried it with the seeds and without, and personally I just can’t be bothered to remove the seeds. To be honest, you cannot really taste the cucumber per se but it gives a fresh feel to the smoothie. I’ve made it with and without the vanilla and both are good. And the lemon juice? Definitely better with it.

Weird, but it works.

Definitely a comforting, guiltless drink for the summer. Thank goodness cucumbers are on sale this week. If you pick some up and make this, please let me know what you think… or if you have any other ways to enjoy cucumbers drinks. I was wondering whether they would freeze well for smoothies but ate through all my cucumbers before I could figure it out.

Joy says hers feeds two. It serves one Janet. And I’ve drunk my way through 2 cucumbers, if that tells you anything.

This is my submission to this month’s No Croutons Required for smoothies, this week’s Healthy Vegan Friday and Raw Food Thursday.

Mediterranean Beans atop Lemony Arugula

Comfort means different things to different people. A warm hug, a friendly email, a cheery phone call.. or wallowing with an ice cream sundae and warm apple pie. I try not to do the emotional eating thing but sometimes a big salad just won’t cut it. But can chocolate really overcome the worst blues? No.

I know some of you think I am nuts… some holier-than-thou soul who can shun the desserts and treats. Well, let me assure you that I am not immune. Trust me, there are enough vegan desserts that can keep me entertained and gluttonous. But sometimes, you just need something more.

A great way not to get suckered into buying treats is not to shop at standard grocers. This also means it can be more difficult for me to indulge if I want.

After writing the first part of my exam, I planned to do grocery shopping. It all made sense: I had neglected all foodly things earlier that week and it was time to restock. My exam also happened to be close to my favourite ethnic grocer. Score!  I had no list, no recipes, no agenda – time was spent on studying pathology, not recipes. However, after that exam, all I wanted was comfort. I wanted to wallow in some chocolate.

My favourite grocer is filled with all sorts of fun, cheap produce: grapefruits, many different kinds of mangoes, baby bok choy, Asian mushrooms, cheap fresh herbs. I wanted to splurge. I wanted something decadent. Chocolate, anything remotely vegan and dessert-like. Um, yeah, no. Nothing here at all. The nuts didn’t appeal to me… and my splurge? Two pounds of baby arugula for $4. Two pounds doesn’t seem like a lot but it was two big clamshells worth of arugula. Was it a splurge? Yes, because I did not think I could eat that much arugula and I thought to myself: I should not be buying this. But it was no decadent splurge.

So, on my way home, I stopped by my favourite resto in Toronto, Belmonte Raw. In spite of improving their hours, because they are on the other side of town, I have not been in a long time. So this was my treat. I had no appetite, but I was salivating just wondering what their specials would be for the day. I needed some comfort. I ended up ordering a comforting smoothie and a raw burrito. I have raved about their raw burrito before, but this one left me flat. This version was only half of a burrito with a side salad. The smoothie was also lacklustre. I wanted more!! I decided that my taste buds could not be comforted at this point. They were beyond repair. My appetite could not be perked up and trying her sinful chocolate thimbles would likely not help the cause.

So I moseyed home. With my 2 pounds of arugula. But no interest in cooking or eating (let alone photographing and blogging). A good night’s sleep and an empty fridge partially motivated me to try something more than oatmeal in the following days.  Cooking, instead of studying, seemed like a better idea to me, too. Dal bhat or creamy broccoli dal would have been a delicious comfort meal but now I had that arugula to eat.

I quickly realized that if I wanted to eat through the arugula, it would have to be cooked. Thus lemony arugula nests were born. This actually turned out much better than I anticipated. Considering nothing seemed to taste good to me, and I really liked this, that says a lot! It was also fun because it was a very simple recipe.

I used JL’s recipe as a guide. She simmered Italian-spiced tomatoes with olives and beans. I simmered tomatoes and white beans and added in a bunch of herbs that seemed Italian: marjoram, fennel seed and lemon pepper. It worked! The tomatoes were light and fresh with flavour, and I only simmered it for 10 minutes as I tended to the arugula. For the arugula, I misread the directions and lightly steamed it with some broth and garlic, and then doused it in lemon juice. Contrasting the two components was good. Lots of greens. Lots of beans. And I really don’t think the photos do it justice because I think it was even prettier in person… and surprisingly enough, leftovers were good, too.

What is your comfort food? Surprised mine includes beans? Shocked chocolate couldn’t suffice? I think having a delicious bowl of good food definitely helps…

Spicy Mango Wrappers (or Raw Spicy Mango Chips!)

Wrappers. Not to be confused with Spicy Mango Wraps.

Because the mango is part of the wrap. In the wrapper.

Rob left for Kitchener yesterday and left me alone to study. I was so close to joining them. The reduced distance was a draw, but the kicker: I am sick. I have been down with an ear infection and upper respiratory tract infection all week. No fun… and not a good way to recover. Studying has never been more focused.

Of course, what is more fun than studying? Cycling, I know. I didn’t do that. I went to my regular Pump, though. No Shred. (PS, I love it when instructors in the audience fill in for no-show subs). First gym visit, actually, for over a week. When I returned home, I looked at the case of mangoes (not the Alphonsos, those were eaten; the case of Ataulfos Rob bought afterwards), glanced at my dehydrator and then outside and had dreams of an ice cream summer. It was then that I decided to forge ahead with valiant plans to make mango cones.

Mango cones are hard to make, though. Folding them to be all cone-like? Um, yeah, didn’t happen. No patience for that right now. So I dehydrated large sheets of a mango-coconut-flax wrap spiced with chili pepper and basil (optional, not necessary). Cut them into circles. Ate all the scraps as chips.

Now all I need is some ice cream… Rob has been encouraging of my ice cream needs to help my sore throat. My Mom advocated for honey-lemon tea. I tried lemon tea (sans honey) and it didn’t work. But ice cream, YES!

I digressed… We did a tour of the nearby grocers recently. Vegan ice cream cannot be found at my ethnic grocer (I knew that), Walmart, Freshco, nor Metro. The Sweet Potato and Fiesta Farms are our sure-fire bets but I know the Mega Loblaws downtown has it too… not sure about regular non-Mega Loblaws. It probably would be considered a frill at No Frills. Who knew vegan ice cream would be so hard to find? Because shouldn’t everyone be eating vegan ice cream with a sore throat and tummy? Dairy is a no-no with a troubled tummy. I should probably learn how to make it, instead (something a bit more beyond my banana soft-serve).

This is my submission and to this month’s Simple and in Season and to this month’s Bookmarked Recipes.