While I prefer Brussels sprouts roasted, I also like them slipped into scrambles, skillets, stir fries, pastas, soups and salads. The last on my bucket list (I think) was to try them raw, shredded into a slaw.
Raw versus cooked. Talk about something new. Now the endearing term “little cabbage” comes to light. Shredded Brussels sprouts let their true Brassica family roots shine through, with a definite cabbage undertone. Here it is paired with a sweet maple Dijon mustard dressing with sweet dried cranberries and local Southern pecans for some crunch.
Not sure whether raw Brussels sprouts are for you? I am certain this would be delightful with roasted ones, as well. Sometimes, it is nice not to wait for your vegetables to roast or to try something different. Something a bit lighter in spite of its wintery feel.
This salad is courtesy of Raw & Simple, which I verily enjoyed (un)cooking through this summer, amid Houston’s hot heat. Judita has written a cookbook with easy, tasty recipes without the fuss of complicated raw show-stoppers. Some delicacies are included, too, though. She incorporates a few non-raw ingredients like maple syrup, as evidenced by this recipe. I recommend her simple Raw Chunky Tomato Marinara with zucchini noodles, Calexico Salad, Five-Pepper Vegetable Chili, and still want to try her Southwest Corn Chowder, Healthy Mary (a spin off a Bloody Mary), Thai Veggie Noodles, Raw Meat and Cheese Pierogies and her Wild Blueberry Meyer Lemon Cheesecake.
A few typos aside, I really enjoy this cookbook and want to share it with you.Thankfully the publisher is letting me give a cookbook to one reader living in the United States, Canada or the United Kingdom (YES!). To be entered, please leave a comment here, telling me which recipe you’d like to try the most (or if you have a recipe from Judita that you recommend). Have a look through the table of contents of Raw & Simple on amazon (or my list below) or pick something from her blog and tell me what you want to cook the most. I will randomly select a winner on November 30, 2013. Good luck!
Other recipes from Raw & Simple shared online:
Mushroom Miso Soup
Strawberry Spinach Salad with Sweet Balsamic Vinaigrette Dressing
Sunny Peach Salad with Chipotle-Maple Dressing
Nacho Cheese Dip
Thai Veggie Noodles
Raw Chunky Tomato Marinara Sauce with Zucchini Noodles
Pumpkin Spice Smoothie
Apple Pie Smoothie
Hazelnut Fig Shake
Oatmeal Walnut Raisin Cookies
Superfood Seed Bar
Wild Blueberry-Meyer Lemon Cheesecake Squares
Note: I purchased my own copy of Judita’s cookbook. I was under no obligation to share a review. The opinions expressed are entirely my own.
After so many people recommended Meetup a few weeks ago, I have really been making an effort to get out and meet new people and experience new things. I like the Houston meetups so far because they don’t fill up so fast. I often tried to sign up for Toronto meetups but they would fill up before I knew whether I could commit to the event. Houston also has quite a variety of groups. Since there are so many groups, it has become interesting to see which of my “interests” has people with which I click the most.
My blog is mostly about healthy vegan food, so I picked a raw vegan potluck as my first foray into social gathering.
The meeting was tucked at the top of Central Market, with a pretty view of the colourful aisles of groceries. However, the most beautiful produce was upstairs, in our room. The spread of delicious food was incredible. Foodie heaven! Lots and lots of salads. Some were more simple and others more elaborate. A lot of classic raw dishes, too: raw zucchini spaghetti with marinara, raw walnut tacos, guacamole and lots of delicious raw crackers. Zucchini pesto roll-ups were unique (and very good). I honestly thought there would be more desserts, but the two that were there were incredible: raw peach cobbler and superfood nut butter cups (I recognized Sarah’s recipe).
I had master plans to bring Genevieve’s raw tropical jicama nachos but when I went to assemble the dish after work, my pineapple was not ripe enough and my peaches were screaming: eat me NOW! So, at the last minute, I ended up making this salad. It passed the taste-test with flying colours, and off I ran.
As we each introduced the meal we brought, I felt a bit sheepish because I ended up picking a dressing with maple syrup, which is technically not raw. This is not a problem for me, and I think most people still tried it because there wasn’t much left by the end of the night. In any case, I thought it was delicious. I usually eat my kale salads with a citrus dressing, but the maple-miso dressing worked really well with the sweet peaches, earthy kale and crunchy hazelnuts. It would be perfect for picnics, too.
Have you ever been to Meetups in your city?
You don’t know how good you had it until you leave.
Except I already knew how great Toronto was… Sure, it had its quirks but it has been my favourite city to live in.
This weekend, Rob and I watched a movie that epitomized why I adore Toronto, and then some. Take This Waltz unashamedly showcases the beauty of Toronto. The colourful palate of Parkdale, the quirkiness of Kensington Market (although, to be fair, I have never seen a picnic bench outside Essence of Life) and the touristy rickety rickshaws. Despite living in Toronto for 5 years, both of us discovered more fun things about Toronto. There is an indoor scrambler at Centreville, complete with dance music and lights. Even I think that sounds awesome!
Despite Hannah’s latest ode to Toronto, complete with Kensington jenga and mung bean ice cream, my heart tugs only gently.
In the meantime, while I am accumulating more ideas for things to see and do when I return, I am focusing on where I am now. Because, you know what – Houston is pretty awesome, too! My time here will be short, so I better capitalize on these evenings which are a balmy 25C. Perfect when relaxing/napping on a hilltop while next to an outdoor Shakespeare performance.
And that mung bean ice cream? I bet it can’t compare to Ripe’s (vegan, homemade) coconut-almond peanut butter ice cream with chocolate chips and date caramel. (SOOO good!)
Anyways, it is salad week. Here is a simple zucchini noodle salad with a bruschetta-like topping with tomatoes, basil and garlic. Late summer in a bowl. A salad in another form, without leafy greens, but with long zucchini noodles. The next time I made this, I added chopped almonds for a bit more crunch. Delicious!
This is my submission to this month’s Bookmarked Recipes.
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…)
And we’re off!
Rob and I packed up all our things and are currently en route, road trip-style, to Houston. I have a few travel-themed recipes this week, as we drive across the country (down the country would be more accurate). 3000 km (over 1800mi). We have a lot of ground to cover.
I made a few travel snacks to bring with me (will be sharing throughout the next few weeks), and while I have tracked down a vegan restaurant in each city for dinner, I plan on eating simple meals throughout the day.
I brainstormed before I left. What can I easily find at grocery stores? What would pack well? For some reason, I kept returning to salads with avocado and lemon. Easy, peasy. Throw in some nuts/seeds, cooked beans or tofu as an easy protein. And then I decided sauerkraut would be a wonderful addition, too.
Not wanting to simplify my meals too soon, I knew I didn’t want to wait to try out an avocado and sauerkraut salad. With my current kitchen a few weeks ago, I had the liberty of making a more complex salad dressing, so I ran with it. A creamy miso dressing with a zip from ginger and the tang from apple cider vinegar. That creaminess? Not nuts: nutritional yeast. I imagine avocado would be nice pureed into the dressing as well, but I left it in chunks for the salad. Paired with the salty sauerkraut and crunchy sunflower seeds, this was delicious.
What are your favourite easy travel-friendly meals?
I am on a kasha-kick. At least until my stash runs out.
The millet evaporated last summer. Next went the wild rice. Now I am plowing through the kasha. Once I discovered the boil-in-a-bag stuff, I was smitten with it as a base for veggie-based bowls.
With a focus on simpler meals, I made the dressing first and then decided what to toss with it.
And yes, this was a glorious dressing.
It seems so weird. Raw onion? Dill? Miso?
But trust me, it worked so well. I also tried a creamier version with tofu-cashew mayonnaise and liked that, too.
I picked kasha, but any grain would work here. Brown rice? Quinoa? Choose your favourite veggie but broccoli complemented the tangy dill-miso dressing well.
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?
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 Four Seasons Food Challenge, to this week’s Healthy Vegan Fridays, 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. (more…)
Half-way through January.
Have you been affected by the January Joiners?
A congested gym as people begin their journey to health through exercise.
Surprisingly (or not), I haven’t been affected. Same thing happened last year as well. Nothing really changed. The same regulars keep returning.
I shouldn’t give away my secret: I like going to the gym at 6:30am in part, because it is less busy. Even if I show up late, I can still find a spot at my favourite spinning or weight lifting class. (*except one crazy hard-core gym where the spinning classes are filled by 6am!)
I have been trying to be a bit more punctual for my morning work-outs, but now that I am at the mercy of the transit, things are even less predictable. The benefit of my gym is that there are lots of locations. Last week, I realized I wouldn’t be on time for the 6:30am class, so I detoured to the 7am class at a different location. Arrived 15 minutes early, only to find out the instructor was sick and it was cancelled. Another location had a spinning class that was just starting, so I rushed over and joined in 15 minutes later. Something is better than nothing.
Science says so, too. Combined short routines are as good as longer work-outs. Too long is not as good, though. Leisurely runners outlive the runners who ran twice as much. Moderate-paced runners also lose more weight than those who were more active. As you exercise more, fatigue sets in; hunger reigns.
Since I’ve stopped cycling my crazy commute, my energy levels have improved, my mood is better and my eating is under control. Sounds like I need to work on my balance. More isn’t necessarily better. More exercise, at least.. more rest could be better.
I’ve noticed an increased interest in my detox salad over the past few weeks. It reminded me how good it was but decided to go for a different twist. This kind of salad is perfect with hard crunchy veggies. Like the veggies leftover from platters. Cauliflower and broccoli always seem to linger behind. Save the veggies! :) Like my Raw Thai Pineapple Parsnip Rice Salad, I use my food processor to chop up cauliflower, broccoli and red pepper into small pieces. Currants add a subtle sweetness. Hemp seeds add fat and protein. And the dressing? A sweet tangy curried mustard concoction. I love how salads like this only improve with a longer marinade. Leftovers, for the win!
Rob and I came up with a few new traditions this year.
1. When we host Christmas (you know when we finally have our imaginary children), it is going to be a pyjama party all day long. At home, we get dressed up for Christmas dinner, but we’ll buck the trend with comfy pyjamas until dessert. We both got PJs for Christmas, so it must have been a sign my mom is on board, too!
2. Sydney fireworks. Rob and I both start each day fairly early (5am on work days) so staying up past midnight to watch a ball drop on New Year’s Eve is a hard-earned delight. This year, Rob and I watched the spectacular fireworks as Sydney fired its way into the new year. Trust me, New York has nothing compared to their expansive fireworks… and it started at 8am EST!
I have never celebrated the new year with beans and greens, but I see no reason not to try to incorporate some black eyed pea love into a new year celebration.
This year, I decided to mash up some black eyed peas into a hillbilly hummus. Crescent explains this delightful pantry-friendly hummus was created as a local interpretation when she lived in Arkansas. The double leguminous hummus is created with black eyed peas, peanut butter, garlic and apple cider vinegar. A touch of sage complements the flavours surprisingly well and makes a wicked spread. No stranger to peanut butter in hummus, I bet black eyed peas could also be substituted 1:1 with chickpeas in traditional hummus. I found peanut butter to be a prominent flavour whereas the black eyed peas were merely a vector for the PB. I also used my Vitamix to create a silky smooth spread. I was initially worried I would lose a bunch of it behind in the blender blades, but my fingers were quite nimble so I had ample sampling before bringing it to my New Year’s Eve party. It was as well received as I had hoped, and more!
Here’s to a happy and healthy new year!
I’ve told you my weekly menus now revolve around a new dressing.
Now that veggies may not necessarily be at their peak, a good dressing is key to eating raw salads.
Or, once you make this dressing, you may just decide to drink it instead. Forgetting the veggies altogether.
It took me a long, long while to finally make Tess’ peanut sauce. Her recipe was daunting with the coconut milk, peanut butter and heavy use of agave. Tess’ last coconut-based sauce (the creamy Thai cilantro ginger sauce) was heavenly so I knew I should try it out. Eventually.
However, I was guarding the last of our molasses for the recipe. With my pantry purge and gusto of tackling old bookmarked recipes from October, I finally took the plunge. With less sweetener, less sodium AND using coconut beverage, we have a winner. A drinkable winner. The twist from the other peanut dressings comes from the bite from molasses and umami from the fermented black bean sauce. Use it to coat anything. Veggies, grains, beans, you name it. Here, I paired it with sliced carrots, thinly sliced sugar snap peas, julienned baby bok choy, kelp noodles and pea shoots.
I suppose this is a good time to let you all in on a challenge I started this month. A sweetener-free challenge. For 8 weeks along with Gabby and Megan. Leanne is also doing a 2-week sugar-free cleanse which is a bit too extreme for me. While I have already cut out refined sugars, I am going to limit my intake of other sweeteners, including dried fruit, maple syrup, agave and stevia. I decided to keep eating fruit that isn’t sweet (cranberries, green papaya, tamarind, etc) since they are more sour than sweet. As I work through some of my recent recipe successes, a few may still contain sweeteners which is good for those of you still using them.
While tackling my list of bookmarked recipes, I knew not everything would be a winner.
My criteria for my eats? First of all, it must be whole foods oriented (nothing white- flour, rice, etc) with limited oil and salt. A lover of most international cuisines, I try not to discriminate but it must be filled with ingredients I love. Beans! Quinoa! Greens! Squash! Lemon! I also like to see a few reviews of the recipe. N=30 is better than n=1 for liking a dish.
I may try to incorporate a new-to-me food or one I haven’t previously enjoyed. I won’t even try to like celery, though. I have given up on green pepper. And now I have sworn off parsley, too.
I have a few parsley recipes here, although usually it is just a flavour accent. I should have known better, and even thoguh I reduced the parsley in this salad, it was still too prominent for me. My parsley came from a friend, so perhaps this local, organic homebrew was more potent?
In any case, this recipe is a knock-off of Fresh‘s All-Star Tabbouleh Salad with adzuki beans and quinoa. It made its rounds earlier this summer, first posted by Angela and subsequently Kass. Sadly, I give very few stars to the salad.
But, all is not lost because extra stars go to the absolute best roasted sweet potatoes ever. I know, a very ballsy statement. I have a witness. Rob agreed with me. So, you have n=2 from us. Lots of positive reviews from Kath’s post, which I bookmarked many moons ago.
Suffice it to say, it may take a while, but the roasted sweet potatoes have a nice skin on the outside while being pillowy soft on the inside. After a little rub of olive oil, salt and pepper, you roast them at 350F for 30 minutes, then 400F for 20 minutes. A simple flick of the knob makes for the most glorious sweet potatoes.
Please try it out and let me know whether you like it, too! Perfect for an upcoming Thanksgiving feast.
For those keeping score. Rob = Polish. Me = Ukrainian and German.
As a bonus, both sets of our parents will be coming to Toronto to check out the festivals. I mean, they are coming to see us.
How will we manage? Which one to attend? They are reasonably close to each other, so we’ll likely hit up both festivals. The question is who will win the pierogi contest? OK, forget pierogi, I am more interested in kasha these days.
Nothing says more Eastern European than beets and dill, especially with kasha!
Kasha is buckwheat that has been hulled and roasted. As such, it is a darker brown than raw buckwheat. Kasha can be tricky to cook as it can absorb lots of water and turn into mush. Here, I opted to toast it in the oven first, and then cooked it in a 1:2 ratio with water. While the kernels still seemed to explode slightly, they reminded me of coarse bulgur in this salad.
Kasha has a slightly nuttier, stronger flavour but pairs well with beets and dill. I combined some garden-fresh green beans and roasted beets with a lemony dill vinaigrette for a bright early fall salad. Or late summer salad?
After I ate the last serving of this salad, I was sad. Sad I had no more salad left. It was that good.
Rob cocked his head and asked, So is this a repeater recipe?
But we have no more corn! And no more spinach or lettuce! And I think my Appaloosa beans are finished, too.
That can easily be remedied, Janet.
Besides, I just bought 53 lbs of tomatoes (yes, I did it!)
I think I should focus on those!
So this one will just go down in the vault as a wickedly delicious salad. And contrary to my sorry excuses, this is a very forgiving salad. Use your favourite salad toppers. Just don’t skip on the tomatoes. And the dressing.
This salad all began with the creation of the raw eggplant bacon. I picked up a super cheap monster eggplant and earmarked it for the dehydrator. The salty and sweet marinade (tamari, maple syrup, vinegar, chili powder, smoked paprika and liquid smoke) was delicious and I couldn’t wait for them to dry out. Twelve hours felt like a life-time. I was blown away by the texture of the eggplant, airy yet crispy but sadly, with a fraction of the flavour from the salivating marinade. Since I used low-sodium tamari there wasn’t the uber saltiness associated with bacon but it was pretty nice, regardless. Does it taste like bacon? Not at all, but I don’t consider that a bad thing.
I also used some of the extra marinade to make zucchini chips. Since I sliced them cross-wise, they looked like chips and tasted like bacon chips, too. However, those went into my belly. The eggplant bacon went into this salad. (For the record, I prefer the eggplant version!)
Obviously, this salad pushes monumental levels when you use fresh, ripe ingredients. Fresh heirloom tomatoes, check. Local, fresh corn on the cob, check. Cute heirloom pinto beans, I’ve got that covered. Your greenery of choice (or whatever is in your fridge): baby spinach. I added oomph to the original dressing by mirroring the bacon marinade, throwing in smoked paprika and chili powder. Lime juice makes this a bright dressing. And while I was worried I wouldn’t have enough dressing with only the juice from 2 non-juicy limes, after I placed everything in jars for the week, the tomatoes macerated, adding tomato juicy goodness to the dressing, too. Now it was perfect.
For another variation on the corn + tomato + bean salad, try this one with a balsamic dressing, toasted in a skillet.
This is my submission to this month’s Bookmarked Recipes, to Healthy Vegan Fridays, to this week’s Raw Food Thursdays, to this week’s Weekend Wellness, to this week’s favourite summer recipes, and to Deb for this week’s Souper Sundays.
January. The New Year. Time for resolutions.
Personally, I don’t need a special day to reflect on where I’d like to be. I try to continually re-assess where I am and where I’d like to be.
Why else do you think I started a quest to eat more cruciferous veggies in November?
Cabbage is a cruciferous veggie that is routinely shafted as a diet food. Ever heard of the cabbage soup diet? Well, I think it has to do with eating a lot of cabbage…
Cabbage is filled with antioxidants and other nutrients, yet is low calorie. The NY Times dubbed it one of the top foods you aren’t eating (yet!).
Please don’t let the odd association with diets prevent you from trying delicious cabbage soup. I was positively smitten with the smokey Russian sauerkraut soup (Shchi) that I tested for Vegan Eats World. I really, really, want to share the recipe because it was that good! But it is top-secret for now. (hint- veganize this soup and you are halfway there). Instead, I will share yet another cabbage soup that is equally delicious yet completely different. Surprisingly delicious in its simplicity.
This is a spoof on the typically cheese-laden French onion soup from Vegetarian Times (September 2011) with inspiration from Joanne. With my variations, though, you would have to look harder to find its original basis (especially since I omitted the cheese croutons) but it is tasty. Caramelized onions are beefed up with braised cabbage in this thick chowder spiced with apple cider and thyme. Like Joanne, I opted to add sweet potatoes, but also white beans to make it more of a meal-in-a-bowl soup. Everything worked so well together, with the subtly sweet caramelized onions and apple cider with the sustenance from the sweet potatoes and beans. Good the day it was made but even more delicious as leftovers. The thyme was a nice flavour but I can’t wait to try Joanne’s version because she used pomegranate juice and rosemary.
Here are some of my other favourite cabbage recipes:
Braised Cabbage with Chorizo Seitan Sausage
Chinese Sweet and Sour Cabbage with Tofu
Cabbage and Kohlrabi Salad
Mexican Cabbage Stirfry
Braised Cabbage with Onions and Carrots
Quinoa and Red Lentil Kitchari with Cabbage