Creamy Green on Green Pasta (aka Raw Kelp Noodles and Broccoli with a Creamy Lemon-Basil Whipped Avocado Sauce)
I am really enjoying my simplistic meals these days.
First decide on a sauce or dressing. Pick your favourite veggies. Decide on a base – bean or grain.
Here, I went raw for Raw Thursdays. I picked a lusciously creamy lemon and basil dressing. How does it become so creamy? Hidden inside is a whipped avocado. Adding warm water also adds a lightness without added fats.
My veggie of choice: chopped broccoli.
My base: kelp noodles.
Rob tasted this after I had cleaned up the kitchen. I was surprised he picked up on the avocado right away since I found the lemon, basil and garlic more pronounced while the avocado was there to deliver the lusciousness. I quizzed him- How was he so smart? He noticed the sauce was green and assumed it was from the avocados in the fridge. I protested and blamed the green on the pureed basil. In any case, he was right. He must be more in tune with his avocado sensors than me.
Regardless, while I usually shun creamy dressings, this was both creamy and light at the same time. Perfect in every way. Just be careful not to eat the entire dish in one sitting! Leftover (chilled) dressing was also great in…. wait for it…. a wrap!! (also filled with carrot, cabbage, cucumber and sprouts!)
I can’t wait to try out more avocado dressings. Do you have a favourite?
Before this blog goes Indian for the rest of the month, let me share this delicious warm Mediterranean salad. I know it isn’t potluck or BBQ season yet, but I already know this will be my go-to summer salad for sharing.
This salad is so good that I have no reservations serving it guests. Delicious slightly warm but equally good as leftovers brought up to room temperature.
Of course, please double the recipe if making it for a group. I don’t know who wouldn’t like a warm chickpea and spinach salad filled with artichoke hearts, sun-dried tomatoes and lots of herbs.
It reminded me a lot of my favourite Warm Chickpea and Artichoke Salad which pan-sears the artichokes and chickpeas into a glorious dish. This salad, courtesy of Tess in The Two Week Wellness Solution is lighter in flavour since the chickpeas are braised with the onions, garlic and herbs and the tossed with the artichokes and sun-dried tomatoes. You could keep this simply as a bean salad, but I liked the contrast of the warm (or room temperature) bean salad atop the fresh baby spinach. This salad has the perfect ratio of beans to other stuff. Be mindful not to evaporate too much of your braising liquid since it becomes your dressing.
So the joke’s on me.
70% chance of rain yesterday. I hate rainy Mondays because I have to go all over the place, with 5 destinations yesterday. If I took the subway, I’d need a day-pass!
I plotted the forecast and took my chances. No rain! I beat the weather demon!
I lost the meal planning, though. Instead of rain, turns out it was 27C with 70% humidity. It felt down-right tropical. I was cycling around in my shorts and top, it was that awesome. When I got home, I wanted a light and crisp salad! No chili, thank you kindly.
As the summer alternative to my High-Protein Creamy Roasted Cauliflower Alfredo Pasta, I went totally raw with a light and fresh raw alfredo sauce with basil and sun-dried and cherry tomatoes smothering zucchini noodles.
Trust me, this hit the spot.
Utterly delicious. The sauce is bright with the lemon, creamy from the cashews yet still light since it is thinned with water. Miso adds that lovely fifth dimension.
I threw in some vegetables I had hanging around (cherry tomatoes, carrot, cucumber) as well as fresh basil. Gena has also paired this with tempeh, which I might add next time. Because this recipe is definitely worth repeating.
For those of you interested in my commuting challenges, I had a real quandary today. As you know, I enjoy Steve’s downtown spinning classes on Mondays. Except I had to be at work early, so there was no way I could do both.
I was up a bit earlier than usual, so I decided to try the 0630 spinning class at my old gym. With a 9km commute just to get to the gym, that meant I was leaving home around 0545. You see, this gym has an intense and awesome spinning culture. This is where I fell in love with spinning. The regulars are incredibly supportive. Kind of like where everyone knows your name. Indeed, despite not being there since I moved (10 months ago), I was greeted on a first name basis.
I still get the weekly emails (it even has its own member-driven website with instructor AND member profiles!) with interesting news and stories, guests instructors (aka subs but sounds so much nicer, eh?) and the ever elusive sign up trends. Over the winter, it was not unheard of the spinning classes to fill up 30 minutes before the class started throughout the week, INCLUDING the 0630 classes. I used to be a regular in Dave’s classes, so I completely understand, but that’s intense. Now that the weather has been nicer, the 0630 classes finally weren’t filling up at 0600, so I figured I could try my luck at the Monday class if I showed up 15 minutes early.
Suffice it to say, I have a new Monday morning spin class love. So completely different than any of my other classes, with a focus on cardio and core training, I loved the diversity. Furthermore, I loved being back with the gang, with all the hooting and hollering. It is one of the most boisterous spinning groups I have ever been with.
I will admit that one drawback of our new (upcoming) home, is the serious lack of gyms nearby. I had planned to continue with the gym close to work, but since my old gym is just a minor detour away (still 10km away, though), I may just end up there instead. We’ll see how it goes! I usually wake up at 0530, but this may require an even earlier start to the day. Obviously I am not thinking clearly at the moment, haha!
As for Monday morning Steve? He may turn into Friday morning Steve if I meander to a different gym.
Anyhow, the moral of the story? Take a risk. You might find a new love.
(Btw, there is no risk with trying out this delicious sauce. You will be smitten, too. Spinning can be a bit hit-or-miss, I understand).
Thanks for the feedback on yesterday’s post about changes after embarking on a whole food lifestyle (definitely check out Britt’s post with her experiences). Since I’ve cut out refined flours, I rarely eat bread-type things.
I am not sure why but I even have this thing against whole wheat flour. I’d much rather eat whole grains, in their original form, than rely on flours (unless I am making the flour myself in my food processor).
But here I am, enjoying pizza without any flours in sight.
Be forewarned, this isn’t your typical pizza crust.
Super flexible with any combination of beans and grains, I spotted this at Everyone is Vegan many moons ago. Here, white beans and cooked quinoa are whipped together with flax and spices to create a lovely bread-type crust.
The crust takes longer to bake than your typical pizza crust, which means you get the benefit of glorious roasted veggies. I normally wouldn’t put onion on my pizza, but I will if it is roasted as it is here. Red pepper also roasts well. Broccoli gets that delightful crispy edge. And the best part: laying kale overtop the veggies results in a pizza topped with kale chips!
Since I used the miso gravy from the Dragon Bowl, does that make this a Dragon Pizza?
Other pizza crusts, toppings, etc, I’d like to try:
Gluten-Free Chickpea Flour Pizza Crust from Making Love in the Kitchen
Choosing Raw Pizza with Quinoa Buckwheat Crust and Guacamole from Choosing Raw
Roasted Garlic and Beet Socca Pizza from Sprint 2 the Table
Caramelized Onions on a Sweet Potato Socca Pizza from The Lean Green Bean
Mediterranean Date & Olive Pizza on a Chickpea Crust from Cara’s Cravings
Quinoa Oat Flatbread Mini Pizza with Spinach Hummus, Roasted Beets and Red bell pepper from Hobby & More
Cilantro-Hemp Pesto Pizza from Farmers Market Vegan
Butternut Edamame Pizza from Sketch Free Vegan Eating
Tex-Mex Pizza with Kidney Bean and Quinoa Crust from Dates & Quinces
Caramelized Onion, Shaved Butternut and “Goat Cheese” Pizza from Diet, Dessert & Dogs
Butternut Squash, Caramelized Onion and Mushroom Topping from What Would Cathy Eat?
Sweet Potato and Caramelized Onion Spread from She Let Them Eat Cake
Tomato-Tahini Pizza Sauce from Aria
I don’t think I have ever had sandwiches for lunch. Even as a child, I remember eating leftover pizza instead. The local pizzeria had a Monday night special: 2 pizzas for $5. As such, my parents bought a couple every. single. week. For years. Pizza for lunch every day. Although I never complained because I loved it.
Leftovers, whether a soup, stew or salad, have always been my go-to lunch.
But with my renewed interest in eating more greens, I have fallen for green wraps.
Just like you probably don’t need recipes for sandwiches, you probably do not think you need recipes for wraps. True, my ingredient list is a bit approximate in its amounts, but I love sharing good combinations of wrap fillings.
Furthermore, for those who travel, this is a perfect wrap to whip up at your destination. You can easily pick up all the ingredients at a well-stocked grocery store (here’s a shout out to Trader Joe’s who knows how to do hummus very well!). If you can’t find pre-sliced artichokes and sun-dried tomatoes, I suppose it could be considered optional if you are knife-less due to travelling only with carry-on luggage. I don’t know why, but canned artichoke hearts have a super simple built-in can opener. Perfect – no need to whip out my (non-existent) Swiss Army knife.
This wrap was inspired by Tess’ Fresh Greek Delight found in Radiant Health, Inner Wealth. I used a collard leaf to wrap up hummus, sliced artichoke hearts, sun-dried tomatoes, kalamata olives, fresh basil and garlic chive sprouts. The Greek flavours worked well with the creamy hummus, salty olives, bright fresh basil and the zippy garlic sprouts.
Enjoy! What are your favourite combinations for wraps?
My Mom doesn’t think I should post recipes that I don’t eat myself. I have to trust others to tell me how it tastes but I can tell you how easy it was to make. Although even Rob and I can disagree on whether we like a dish, considering both Rob and my parents liked the Tel Kadayif, the Turkish shredded phyllo dough dessert, I deemed that a quorum for a good recipe. And with its stupid-easy simplicity, definitely blog-worthy.
This is another dish I made for others at a party, with no intention of eating myself. In fact, I had planned to use half of the stuffing for the phyllo rolls, and just eat the remainder of the filling myself, without the phyllo dough. Somehow, though, I just kept wrapping the phyllo rolls and by the time I looked down, there was no more filling left. Plus, we were already late for the party, so we brought half the rolls with us and left the other half at home to bake later.
These Moroccan phyllo rolls were so good that I ended up eating them for a few meals.
The filling was very nice, filled with roasted vegetables (zucchini, red pepper, onion and fennel) and spiced with all my favourite savoury Moroccan flavours – ginger, paprika, cinnamon and cumin. I have become scared of roasting veggies with spices, so I added the spices to the veggies right after they were finished roasting. The dried apricots added a touch of sweetness and weren’t overpowering in the slightest. The fresh basil added a nice twist, as well. While the original recipe from Eat, Drink & Be Vegan suggests serving these more like a strudel, because this was for a party, I made them into little appetizer phyllo triangles.
These are nice as is, but let me tell how you awesome these rolls are with the Balsamic Maple Sauce. The sauce was so simple to put together, yet filled with flavour. It didn’t even seem like a lot of dressing but a little bit goes a long way. Actually, refrain yourself, because too much sauce could easily overshadow the subtleties of the rolls.
I still have some sauce leftover and wondering what else I could use it with… Dreena suggests drizzling it over steamed veggies, baked sweet potato or using it for anything that needs to be dipped. Sounds like a good plan!
While in NYC, I ventured to the Greenmarket Farmer’s Market at Union Square. As I drooled over the fresh produce (there were the most beautiful bundles of kale), I had to find my dinner. I ended up buying a farinata to go. The farmer told me it was one of his most popular items. Unlike my socca, which was a thin chickpea pancake with toppings, this was a thick slab of a crustless chickpea tart (almost an inch or more thick) with the toppings integrated right into the farinata itself. It wasn’t my best meal. In fact, it was my meal low-light since it was rather dry and crumbly. However, it inspired me to make something even better upon my return back home.
I bookmarked Ricki’s quizza (a chickpea flour-based quiche-pizza hybrid) this summer and it seemed to be exactly what I was looking for: a thick slab of pie, creamy instead of dry, filled with my favourite veggies. Rob continues to experiment with the Besan Chilla, the Indian Chickpea Pancakes, and throws all sorts of vegetables into the batter (baby bok choy, red pepper, carrot, etc) and even kimchi. Quiche is equally adaptable to a multitude of fillings.
I went with Mediterranean flavours when I adapted Ricki’s recipe: zucchini, sun-dried tomatoes and spinach spiced with garlic, rosemary, basil and oregano. Plus, with a nod to the Besan Chilla, I added black salt for an egg-like taste. Next time, I may add some olives or caramelized onions, too.
I love how versatile chickpea flour can be be. In the Besan Chilla, you have a pancake texture, with the socca it is more firm and here, you definitely have a creamy consistency. Definitely better than the farinata from the market. Plus, I can easily make this at home while cleaning out the vegetable odds and ends. Definitely a win-win situation.
Next up on my chickpea flour to-try list: Candle 79′s Chickpea Crepes.
This is being submitted to this month’s My Legume Love Affair, hosted by Kiran, to Ricki’s Wellness Weekend, to this month’s Breakfast Club featuring eggy breakfasts and to this month’s Bookmarked Recipe.
I am sharing it with you so that you learn from my mistakes.
A High Protein and Oil-Free Basil Pesto sounded delicious to me. The creaminess and protein came from a whipped white bean puree packed with loads of basil. Like the last bland dish from Angela, I ended up adding even more nutritional yeast and miso to up its appeal. Creamy, salty and full of basil.
Not everyone agreed with me. They didn’t even try the dip, since it looked like green frank-o-monster goop… and ended up oxidizing to an unappealing brown over the course of the afternoon.
My parents and I ended up polishing it off after all the guests had disappeared. I think it would work better as a sandwich spread than a dip with veggies anyways. Not only because the colour wouldn’t matter but that’s the way pesto works best. Slather it onto some crackers topped with roasted veggies. Crostini may be better next time.. but then I would have had to be in charge of appetizers for the party. Now we’re talking.
Thankfully, I made sure the hummus was in tip-top shape so we didn’t have too many naked veggies.
I have been reading other VeganMoFoers posts this month and I am thoroughly impressed. Lots of people have themes, or an outline for specific days of the week… 31 days of unique spices. A month devoted to orange food! Or 1 food, done 5 ways x5 (cashews and kale so far!). Recipes with ingredients following the alphabet. Me, I just want to be able to post every day.
Then I thought.. 1 week in, a bit late on the theme-front, why not showcase my love of beans. So I will share with you bean dishes for the rest of the month. Get ready for your daily dose of bean!
Lately, I have been on a white bean kick. Baby lima beans, giant lima beans, flageolet beans, bring them on! Ashley thought it was amusing that my bean collection had so many of the same white beans in different containers.
Look closely, and while they are all white beans, they are definitely not the same!
While I also don’t mix different batches of beans, since they may cook at different lengths of time, all my white beans are different. In fact, I don’t have any more lima beans left and only a handful of dried flageolet beans. What I have left are Great Northern beans, white kidney beans, navy beans, Macedonian tetrovac beans and Turkish dermason beans. I am so curious as to how the latter two taste but still fall into the simplicity of the familiar!
I feel so naked now that I am out of lima beans. I used the last of the baby lima beans in this delicious quinoa corn chowder from Viva Vegan. The small, plump yet creamy baby lima beans melded well into this perfect end of summer stew-like corn chowder. Light, yet creamy with a dash of soy milk, a bit of zip from chili flakes, sweetness from the fresh corn and hearty with both the quinoa and lima beans.
It wasn’t even 6 months ago that I likely would have shunned lima beans based on my childhood disdain, but I am so glad that I made the leap to try something new. If you haven’t yet tried cooking up your own lima beans, definitely give it a go. You may never look back!
I hope my white kidney beans don’t get shunned too long… they are just so unsexy compared to its other white bean counterparts. I wonder if the dermason beans will be just as good as the lima beans?
Thankfully, because if not, my pantry-substitute, Better Bulk, has baby lima beans, so the next time I have a hankering, they are right around the corner.
My allegiance had originally been for the Indian Alphonso mango, but a ripe Mexican Ataulfo was a more economical standby that had a longer season.
While travelling in Morocco, I met a cute British couple that originally hailed from Pakistan. They urged me to try Pakistani mangoes, as they were even better than those from India (is there always such fierce rivalry between India and Pakistan?). To be honest, I had never even seen Pakistani mangoes, but I knew that Bestwin routinely carried an assortment of mangoes, many of which I hadn’t yet tried.
Last week, my co-worker, again, urged me to try Pakistani mangoes. They are nearing the end of the season and she assured me I wouldn’t be disappointed.
As it turned out, when I did my weekly trip to Sunny’s, they had small cases of honey mangoes (chok anon) from Pakistan. Just like Alphonso mangoes, they are definitely a splurge purchase.
Let me assure you, though, that these are some nice mangoes. Creamy and sweet, yet with a subtle tanginess, that mellows the sweetness. They didn’t seem to have as much stringiness near the pit, either.
Personally, I am content with any ripe mango, but I may concede that Pakistani mangoes reign in my kitchen. It is that tanginess that I appreciated the most, adding that extra level of complexity. I may no longer have that sweet tooth I used to, it seems, although these are still uber sweet mangoes. Enjoy them unadorned, or use them in a salad such as this (any ripe, sweet mango will do, though).
The original salad with eggplant, mango and soba noodles is compliments of Ottolenghi, but I took it in my own direction. Instead of pan-frying the eggplant in gobs of oil,
I Rob offered to grill it on the barbecue (alongside his perogies, at that!). This allowed me to use much less oil, with the addition of a soft smokiness to the dish. Some grilled asparagus was thrown in as well, for good measure. To make this a more substantial dish, I took Ottolenghi’s advice to add fried tofu, which I had marinated briefly in ponzu sauce and sesame oil. I also opted to use half of the sweet-chili dressing, since it seemed like a lot. And finally, while soba noodles would be lovely, I chose to spiralize two zucchinis as my noodle base. Don’t worry, I left the mango in there, and even used 2 honey mangos for the dish.
The result was a wonderful merriment of flavours. You have the grilled, creamy, smoky eggplant pairing beautifully with the sweet, tangy mango with a slightly spicy sauce, all overtop zucchini noodles. The tofu added a nice, satisfying crunch.
This is my submission to Deb for this week’s Souper Sundays, to this week’s Presto Pasta Nights, hosted by Honeybee of The Life & Loves of Grumpy’s Honeybee, to this month’s Healing Foods featuring zucchini, and to Ricki’s Summer Wellness Weekends and to this month’s Simple and in Season.
My brother and sister-in-law moved into their new condo the week after us. Their place is spotless, nearly everything has been put away, and they are meticulously figuring out which furniture they still want to buy. They are missing dining chairs, though, but told us we could come over for dinner once they arrived. In about…. 16 weeks (eek!!).
Rob and I, on the other hand, have a functional house. We combined both of our stuff, miss-matched in all its glory. While the house is mostly functional for day-to-day living, we still have a lot of unpacked boxes in our offices and in the basement. With Rob’s old mattress and boxspring in the living room along with our 3 bikes. But despite that, we have not put our social calendar on hold until we clean house. We are still having fun, opening our messy home to our friends and family as an easy place to gather.
We have gotten better at the barbecue thing, which is where Rob usually hangs out. Which is a blessing in disguise, because when I made this salad, I knew I would be a goner if I had to man the roasted veggies. Not because it is difficult, rather it is difficult to stop snacking on the tasty veggies! I honestly roasted a bunch of asparagus but you will have a hard time finding it in the salad because I probably ate half of it straight off the barbecue.
Let me back up a bit: I had a recent hankering for pomegranate-roasted vegetables. I wanted to add them to a wheat berry salad. At first, I scoured the web for other pomegranate-grilled vegetables, but then I remembered I already knew the perfect glaze! Last year, I made a delectable pomegranate-glazed salmon that combined a simple glaze of pomegranate molasses with olive oil, but then it was heightened with fresh lemon juice, maple syrup and chopped basil.
Therefore, I based my new recipe on that template, adding more pomegranate molasses and less maple syrup, because I wanted a more pronounced deep pomegranate flavour. Pomegranate molasses can be tart, so taste as you go. Little did I realize how similar this dressing was to my Turkish Bulgur Salad, of former Best Salad Ever fame. With all the roasted veggies, it is kisir on steroids. Or maybe just a winning Janet original.
Please pardon my oven use during the heat wave. The Greek Baked Beans were worth it, though. Delicious lunch-friendly leftovers.
I should be absolved of my wrong doings with this meal. No oven. No stove top. Not even a blender.
Instead, I christened my new spiralizer (thanks Rob!) by making zucchini noodles. I have done julienning by hand, and this is infinitely easier, consistent and pretty! Just look at these long strands of zucchini! In 30 seconds tops, you have your noodles!
I went for a quick, super easy raw tomato sauce. 15 minutes, tops. I told you, no cooking or blender required.
A love of garlic, a must, though.
Adapted from Radiant Health, Inner Wealth (the original recipe was posted here by Tess), this is a zippy, rich tomato sauce. The raw ingredients really make this sauce pop. All you do is mix together crushed tomatoes, raw garlic, fresh basil, fresh oregano, a bit of olive oil and a dash of balsamic vinegar. Season with salt and pepper, and you’re done!
You’ll be laughing at how simple and healthy this recipe is… but then afraid to bring the leftovers to eat at work, with all that raw garlic.
Now, if you don’t have a spiralizer, this sauce would be equally delicious over linguine or spaghetti, but then you’d have to boil some water for that!
What’s your favourite sauce for zucchini noodles? Or your favourite pasta dish?
I had lofty gardening goals. My mom told me not to get disappointed if things didn’t work out as planned. I told her all I wanted was my kale to grow.
Let’s just say my garden is not as prolific as Angela’s.
I know the summer has only just begun, but the only thing I have harvested from my garden has been herbs. Since they are in pots, on my back porch, does it really count as my garden? (Of course it is, but you know what I mean!)
I can grow mint and basil.
Last year, somehow, I used mint in so many recipes, that I picked my plant clean and it never bounced back. I thought it was a weed, a perennial at that, but it didn’t even come back for a second year (my garlic chives did, though!). Fair enough, my cousin, who also got a portion of the same plant from my mom, also did not get her mint to return a second year. So it isn’t just my black thumb.
I used this as an opportunity to try different varieties of mint. Richters Herbs sells over 40 different kinds, ranging from the wacky like Marshmallow Mint and Cotton Candy Mint to Peppermint and Swiss Mint. We sampled each one before narrowing in on English Mint, Moroccan Mint and Chocolate Mint. My cousin replaced hers with Mojito Mint!
For basil, I know the problem of the flowering basil and thus am really pleased with my Pesto Perpetuo basil that won’t flower. Just luscious leaves! We also planted some Lesbos basil which has a savoury note and not as pungent as the traditional Genovese basil. My favourite, though, purely by how I acquired it, is my prolific Genovese basil. Remember the 300g of basil I bought when I made the delicious Asparagus, Strawberry and Basil Salad with Mosto Cotto? Since the bunch of basil included the roots, I planted a bunch of the plants into my pot and they have flourished!
Most of my herbs are doing well! The oregano, thyme (English and French varieties), rosemary, Vietnamese coriander, lemon verbena, parsley and cilantro… Even the lemongrass looks bushy! The Thai basil isn’t looking too hot, though, but I didn’t really have any culinary masterpieces picked out for it since I don’t like its anise flavour.
We have some green tomatoes and a few snow peas are beginning to show up, too, but my kale is still tiny. So is my rainbow Swiss chard. I swear my kale is still 6 inches tall and has seemed to have hit a slump in growth. Stuck at 6 inches for the last month. While baby Red Russian kale would be delicious, I only have 4 leaves on each plant! ;) Hopefully as the summer progresses, they will be revived.
In an effort to use my bountiful basil crop, without resorting to the typical pesto (yet), I found this delicious lentil soup with veggies and basil in The Natural Vegan Kitchen. It is slightly different than the recipe posted online here and my adapted recipe is below.
I seem to have an affinity for lentils and carrots, and this soup did not disappoint even though it was a minor component. I don’t often cook typical Italian, but the hint Italian flavours of basil, oregano and thyme were lovely in this soup beefed up with sweet potato and cabbage. Of course, the full cup of fresh basil is what brings this soup out of the standard Italian fare. Scrap soup, I mean stew, even after adding another 2 cups of water. I like my soups hearty, though, so no complaints from my end.
What are your favourite recipes with basil? This is what I have enjoyed previously:
Blueberry Mango Quinoa Salad with a Lemon Basil Dressing
Asparagus, Strawberry and Basil Salad with Mosto Cotto
Creamy Zucchini and Basil Soup
Summer Vegetable Pasta Salad with Lemon Basil Almond Pesto
Saffron Marinated Paneer Cheese with Fresh Basil, Cashews and Pomegranate Seeds (not vegan, substitute paneer with tofu)
Spanish Lentil and Mushroom Stew
Asparagus and Chickpea Stir-Fry with Hoisin Sauce
While I have upgraded from a condo-sized fridge, the new full-sized fridge seems so full already as it is nearly packed with condiments! Three tahinis… three bottles of toasted sesame oil… three bottles for soy sauce (which I promptly removed from the fridge)… and Rob, alone, had all things tamarind and mango: 2 containers of tamarind concentrate, tamarind chutney, mango ginger chutney, mango chili sauce, pickled mango in oil. I am no saint, either, bringing the isoteric umeboshi plum paste, hoisin sauce, oyster sauce and some peach-mango salsa, amongst many, many others! Actually, I love isoteric ingredients… the duplicates bother me. For some reason the soy sauce bottles are NOT built to add liquid in the other way.
I have wanted to make my own hoisin sauce, ever since Rose posted her recipe and I spotted an even more compelling version in The 30 Minute Vegan’s Taste of the East. However, until I finish the bottle in the cupboard, I will be using the jarred variety.
I am a late bloomer for discovering the quick and easy nature of stir fries, where anything goes, but decided to try to use some of the condiments in the fridge in a stir fry. First one: hoisin sauce, the salty-sweet Chinese barbecue sauce.
Adapted from 101cookbooks, this is a quick stir fry filled with spring vegetables including asparagus, spinach and green onions. The hoisin flavour is augmented by garlic, ginger, chili flakes and a lightness is brought by fresh lime juice and basil. Instead of tofu, I opted to bring back roasted chickpeas to my kitchen, lovely with their nutty flavour. I substituted almonds for the cashews and omitted the mint altogether. But anything goes with stir fries, so throw together your favourite combination of ingredients. Just make sure your mise-en-place is ready to go before you heat your skillet – this will be fast!
For other hoisin sauce love, try my Tofu Hoisin with Baby Bok Choy.
I swear, I don’t eat mangoes every day (Rob could take that honour for the past few weeks, though). It may seem like it, though, since I happen to be posting those recipes more quickly. While I don’t share all my recipes, I have a treasure trove of half-finished posts, some with photos, others with a story, and most of them with an ingredient list and a scribbling of my thoughts about the dish.
There is something about meals with mango that makes me want to share the recipe right away. Adapted from Veggie Belly, this is savoury use of fresh mango in a beauty of a salad. Red quinoa is combined with fresh blueberries, chopped mango and dried cranberries and chopped snow peas for crunch. It is then tossed in a subtle lemon-basil dressing and topped with toasted pecans. Nothing is overpowering, nothing screams at you. Everything works well for a simple, yet flavourful salad. A great way to highlight different summer produce in a healthy salad.