Stir fries may be easy but I find bowls even easier.
Each week, I try to make a dressing so that I can use up bits and bobs from in the refrigerator. Leftover grains, pre-cooked beans and steamed veggies can become a delicious meal with the right dressing.
This was one of those meals where I was searching for the perfect dressing. I wanted to make a peanut-miso dressing.
I know I have gushed over Hot Beans before. I’ve tried a few options from their not-so-secret menu and their secret secret menu. My latest love is the TVPeanut Burrito Bowl (so much easier to ask for then the The Bill’s Dick and The Peeb with a straight face) which features a brown rice burrito with ancho-spiced TVP, peanut-miso sauce, chipotle sauce, chili aioli, salsa and lettuce. Oh yes. Glorious. Substitute cumin-lime lentils for the brown rice and you have another great option. And while I have not tried it, Rob and I brainstormed the best burrito bowl ever. We named it Who Cut The Cheese: cumin-lime lentils, black beans and BBQ jackfruit in a bowl. We thought one could skip the cheese sauce for that one!
I digress. Tahini and miso are a common duo, but I never would have thought to pair peanut butter and miso until now. But it works really, really well.
While I would have loved to duplicate that whole big burrito bowl, I settled on recreating the peanut-miso sauce and paired it with some classic ingredients: chickpeas and broccoli with some quinoa to sop up the dressing.
Since I was experimenting, I did a lot of sampling. Rob helped, too. Too vinegary? Added a touch of agave and more peanut butter. Now, the sauce was perfect. I kept dipping my finger in again and again.
I will warn you that the sauce was a bit thin. A rule of thumb is that your sauce is supposed to coat the back of spoon, but this one was definitely drippy. I didn’t notice while I was sampling it until it shimmied off my chickpeas a bit too easily. Perhaps using less water, thinning with coconut milk or adding some oil would help if that is important to you. I just ended up tossing in some quinoa to catch the last of the sauce goodness.
What is your favourite peanut sauce?
Other recommended peanut dressings here:
Tess’ Ultimate Peanut Sauce
Creamy Thai Cilantro Sauce
Tangy Peanut Dressing (with a Mango and Snap Pea Salad)
Coconut-Peanut Mmm Sauce (with Kelp noodles, baby bok choy and edamame)
Spicy Peanut Udon Noodles with Tofu and Broccoli
Sweet Potato, Broccoli and Pomegranate Salad with a Peanut Dressing
Another batch of lost photos. Although the “lost” photos from that previous post were found (!!), months after I repeated the recipe (HA!).
This time, I am not sure where the photos went, but I have an ample substitute.
Pardon my faux pas.
One of my favourite vegetables this winter (if you could not guess) were Brussels sprouts.
Recently had a hankering for a creamy, balsamic dressing. Something tangy, something sweet but creamy, too. Then I remembered I had already made such a thing: Tess’ Miso Healthy Dressing. When I went looking for my photos of my creamy balsamic miso dressing, I looked at my notes from the recipe: tossed with brown rice, roasted Brussels sprouts and white beans. No photos to be found, but I did find photos of another creamy dressing with roasted Brussels sprouts. (Yes, there were lots of roasted Brussels sprouts around here).
Brown rice and white beans are left to your imagination. However, I included them in my recipe because that’s how you assemble a meal.
In any case, do not limit this dressing to roasted Brussels sprouts. With the change in seasons, make it more spring-friendly. Take your favourite leafy green, add some chopped veggies, chickpeas or quinoa, and smother it in the dressing. Or grab yourself some Brussels sprouts and get thee roasting.
I have not yet read the book The 5 Love Languages, but I like the concept of different ways to communicate your affection. How do you express your love? Through words of affirmation, acts of service, giving/receiving gifts, quality time or physical touch? Knowing how you express and perceive love, along with your partner, helps you communicate with the same language.
This also holds true for family and friends, especially around holidays. Everyone is scurrying from party to party, thinking of ideal gifts and making travel plans to spend with loved ones. What is most important to you and others?
I will be sharing my time this weekend with Rob’s family and next weekend with my parents. I definitely subscribe to my presence is my present – HA! Can you tell giving/receiving gifts is so low on my priority list? But truthfully, gift giving continually becomes harder and harder. There are cute and practical gift giving guides, but on my wishlist this year: A textbook. I know, not even a cookbook. I am also eagerly awaiting my grandmother’s old juicer and pressure cooker. I don’t really need much else. The most important thing is the company. I really am all set. (I am also UBER stoked for Rob’s early Christmas present: a raw “cooking” class with Doug McNish on Sunday! I have no idea how we will tackle all the recipes!)
While some of my most well-used kitchen tools were gifts that I never thought I needed (see last year’s gift guide), random foodie purchases have entertained me as of late. I know I am supposed to be culling my pantry, but when I see something like baby quinoa (kaniwa), I have a hard time not wanting to try it out. A new, healthy food.. let’s see what it is like!
PS. Spotted at Essence of Life and Lady York.
First off, it looks like little kernels of quinoa. While it isn’t quinoa in its young state, it is in the same family as quinoa. It has a higher protein content and possesses less of the bitter saponins that plague quinoa. I still rinsed it though I may try toasting it next time. It cooks up nearly exactly like quinoa with a scanty 2:1 ratio of liquid. Due to its small nature, the texture is quite different. It reminded me of the pebbly nature of amaranth without its gluey consistency. I ended up tossing it in a festive bowl with a simple cranberry jicama salsa and a chili-spiked butternut squash gravy/sauce. The seemingly odd combination of ingredients worked really well… and awfully pretty, too, I may add.
So, the moral of the story… for the hard to shop foodies, perhaps all you need to do is head to a grocery store? Or only for practical foodies like me. Only I would swoon over a new bean to try… or appreciate radish sprouts. Need other ideas for foodie gifting? Check out my favourite wacky ingredients including pomegranate molasses, red pepper paste and miso, along with recipes to woo you over.
Almost three weeks into this sweetener-free challenge. How has it been?
Basically, not as bad as I thought.
I knew it wouldn’t be that challenging to eat savoury dishes without sweetener. I don’t need the sweetness at mealtime. Right now, I have been getting my fix from roasting and coaxing the sugars from vegetables.
However, I like to eat raw veggies, too. Even if it is winter (yes, snow = wintertime). In the summer, I had a habit of adding fruit to my salads. Now, I add more vegetables instead. Red peppers are quite sweet, too, as well as snap peas. Carrots, too!
I also like tart ingredients, which begs for a bit of sweetener to be added to my dressings. For now, I tried to keep the tart ingredients to a minimum to help keep the sweeteners lower. I can’t stay away from lime and lemon too long but I did not find this dressing was lacking without sweetener.
This is a great salad, focusing on sweeter vegetables (red pepper, carrot and snap peas) while contrasting it with more bitter/greener veggies like baby bok choy and just cooked broccoli. Edamame gives some sustenance to a veggie-heavy bowl. The dressing was complex, with ginger, miso and lime, as well as toasted sesame oil and tamari. I wasn’t sure about it when I tasted it on a spoon, but combined with the veggies, topped with toasted sesame seeds, everything was well matched.
I would hate to mislead you that this is a very unchallenging challenge. One just needs a plan.
Nevermind the constant bombardment of fabulous dishes from fellow bloggers, and with fruit galore in our kitchen for Rob, there continues to be a lot of temptation. Especially when I find an apple to be a quick, satisfying snack. Or there are berries in the fridge. However, I replaced that snack with raw carrots and hummus. I am also drinking a lot more tea. Three times a day. I am loving all things chai right now, especially Yogi’s Tahitian Vanilla Hazelnut which is a creamy, sweet chai blend. Except after a week of nearly daily consumption did I realize that one of its ingredients is stevia leaf, which explains its sweetness. I have a few other stevia-free chai blends that I have added into my tea rotation, though.
My biggest fear was breakfast actually (no fruit in my oatmeal?!), but I will share those thoughts in another post.
While in Montreal, it was a whirlwind of a trip between the wake and funeral. However, I successfully managed to visit Aux Vivres for a quick dinner with Rob, my Dad and grandmother. Rob and I went there during our last visit, and I wanted to return for a veggie-packed meal that would appeal to some of the most serious veggie critics (my Dad!).
I love the bowls at Aux Vivres because they are mostly loaded with veggies. They should be called veggie bowls, not rice bowls, because the rice is hidden at the bottom. You really have to dig around to find it. But when you do, it is some of the best rice I have tasted. Coupled with the vegetables, and any of their decadent sauces, you have a tasty meal on your hands.
Don’t get me wrong, Aux Vivres is definitely one of my favourite restaurants in Montreal, but glancing at the menu, you are left thinking, I bet I could make this at home. Actually, when I tasted their miso tahini sauce from their Macro Bowl, I thought: I have this sauce at home, I just made it!
So when I got home, I was able to compile all the ingredients to make a great copy cat version of their Macro Bowl filled with wakame, sauerkraut, sprouts, steamed baby bok choy and brown rice. I skipped the steamed spinach.
I have been following this year’s Healthy Lunchbox Series (recap here) and was positively smitten when I saw Dawn’s post about bento boxes. Perusing her site, she had some incredibly cute lunches, including a barn made out of granola bars complete with watermelon animals and spinach grass. I almost died from its cuteness.
I thought I might try a much simpler bento box with this multi-component meal. After its assembly, I told Rob I was ready to go for our dinner picnic. However, I looked down and realized I was short possibly the most important component of the meal. The tempeh! I needed some emergency tempeh, and fast. Aux Vivres’ tempeh is actually fairly plain with limited marinade but I thought mine could use a bit of flavour. While Rob usually scoffs at Tess’ declarations of making meals in under 30 minutes, I quickly located a quickie tempeh recipe that still included the all-important steaming. A simple glaze of tamari, agave, toasted sesame oil and raw garlic was exactly what I needed. Perfecto. Under 30 minutes, mostly hands off, to boot, leaving me able to clean up the kitchen and snap a few photos as the tempeh caramelized away.
The verdict? The bento box was not really appropriate because the best part of the bowl is mixing it all up. I needed a bigger container for proper mixing. The salty sauerkraut, the briny wakame juxtaposed against the salty dressing and fresh greens. With them individually separated in the box, it was hard to mix them up. At least with my Salad in a Jar, I mix it up before I eat it. I may need to look into a layered version of this, too!
Have you ever tried to make a cute bento box? Just at these cuties!
This is being submitted to this month’s Anyone Can Cook Vegetarian Food for lunches, to this week’s Weekend Wellness, to this week’s Healthy Vegan Friday, and to this week’s Weekend Herb Blogging, hosted by Siri.
Bengali Five Spice, or panch phoran, is a super simple spice mix, though: equal amounts of cumin, fennel, nigella, fenugreek and mustard seeds. Presto, finito.
As you can probably guess, it is a savoury mix of spices that create a complex depth of flavour. Here, it is paired with wilted sweet spinach, tender crisp red pepper along with some toasted almonds and garam masala. While I adore leafy greens, I am not a big fan of cooked greens as a side. But when I mix them with a grain or bean, then I’ve hit my mojo. For this meal, I opted to create a quinoa bowl to sop up the flavours and mellow the vegetal cooked greens.
You might think this is just a side dish, with a lack of noticeable protein source. No bean, no tofu, no tempeh. Quinoa itself contains a reasonable amount of protein but the protein superstar here is the spinach. Two bunches of spinach wilt down to maybe a cup or so, but it packs a serious punch of protein (almost 10g per serving- more than the 6g from quinoa!) along with an abundance of vitamins and nutrients (640% of your recommended vitamin A, 160% of your vitamin C, 35% of your calcium and 50% of your iron daily intake). All that in one serving!
Here’s to more spinach!
This is my submission to this month’s My Kitchen, My World for Bangladesh.
Here today, gone tomorrow.
A high of 22°C on Sunday, but only a high of 3°C yesterday. Ouch!
Let me share with you something that will not be disappearing so fast… my lovely surprise from the garden:
KALE! My kale is back! I swear, it is almost bigger than when we harvested it in the fall and it is not even April yet. I thought we had removed the roots, too, but I guess not, because little kale plants are popping up all over the garden. The Vates Blue Curled Kale is definitely a keeper.
Sadly, the kale will be our legacy gift as we won’t be able to enjoy it this summer (moving!), although I may be able to eat baby kale salads before we leave.
Now, the question for the gardeners out there. What is this plant? Is it a beet?
Last year, Rob and I diligently watered a plant all summer, thinking it was kohlrabi. We waited until the plant was nice and big because we thought it was a root vegetable. I eventually pulled it out to see what magical vegetable was hidden underneath….. except there was nothing there. We had been watering a weed!! We were very sad. But this doesn’t look weed-like to my virgin garden eyes (too pretty, no?)… and I don’t want to pull it out yet. We planted heirloom beets and kohlrabi in that area last year but nothing really grew. Our chioggia beets were gourmet: baby beets, not more than an inch in diameter in the fall (hehe). Please let me know if you have any ideas because it doesn’t really look beet-like or kohlrabi-like to me.
Back to the kitchen: Once I had the energy to cook after returning from Vancouver, the cold weather had me wanting a warming and comforting savoury dish. Angela’s Cozy Millet Bowl certainly hit the spot. Filled with sauteed rosemary mushrooms and kale overtop millet, this tasted rich without any heaviness. My changes were simmering the millet in broth, omitting the oil (since I was using a nonstick pan), decreasing the rosemary (just because I didn’t want to pick my plant clean), decreasing the tamari (1 tbsp of tamari is salty enough with the broth) and omitting the cornstarch. It wasn’t thick and creamy like a typical gravy but it was rich and savoury without hurting my belly (no grease, please). If you like a thicker sauce, add the cornstarch. I loved the thinness so that it trickled down to coat the millet. The worst part about this recipe? I wish I had made more!
Anyways, please help me with my garden query… else I may just rip it out in a month due to curiosity. Unless you tell me it is a weed, and I will rip it out tomorrow.