Based on my review of vegan nutrition books, you can tell why I always try to eat a lot of beans. So much so, that when I travel and people want to know what I eat, I tell them that something as simple as vegetables and a can of chickpeas would suffice. My family is actually really good about making sure there is food for me, but I still have fun cooking in the kitchen while travelling.
During our trip back home during the holidays, not only did I make a delicious dark chocolate peanut butter pie (delicious, definitely check it out), but I made this dish a few times. Basically, it is a simple dish of mustard/lemon-glazed root vegetables and chickpeas but I experimented each time I made it. While I could count on everyone having mustard available, every time was a bit different depending on what was in the kitchen. I learned that this is definitely better with garlic, tamari/soy sauce is preferred and while this is nice with carrots, the addition of parsnip is a fun twist. This is a great comforting dish for anyone looking to warm their kitchen with your oven. ;)
What did you think of the nutritional recommendations from the review? Do you feel like you eat enough of the different areas?
This is my submission to this month’s Bookmarked Recipes.
I love it when Houston behaves itself.
Rob and I had another Canadian visitor recently. In between Polar Vortex 1 and Polar Vortex 2, Houstonians enjoyed balmy (normal) summery weather at its finest. You know, summer how it is meant to be: around 25ºC. None of that feels like 38ºC with 90% humidity forecast. None of that below freezing business (that’s tonight, by the way).
Together, we did more touristy things than we had ever done before: hiking next to alligators, admiring the Museum of Fine Art’s impressive gold collection, watching Americana in our backyard via the Martin Luther King Jr Parade. However, I still skipped out on the stereotypical NASA Space Center visit. We still shared our favourite haunts but explored new restaurants as well. Nearly every meal was pre-planned. My friend had so many restaurants she wanted to try!
After the whirlwind of a visit (if you knew my friend, you would know this is no overstatement), both Rob and my friend parted for Canada. One to Toronto and the other to Winnipeg. Both returned to temperatures around -20ºC (-4F). Yesterday, my friend in Winnipeg told me it was -40ºC with the windshield. For those that need a conversion to Fahrenheit, at -40, both Celsius and Fahrenheit scales collide. Collide and freeze. They are the same. Both, really, really cold.
With the imminent cold weather, I am sharing another warming soup. Red lentils are a perfect blank canvas for a hearty meal. Pureed tomatoes and red lentils are combined with cauliflower and brown rice in a broth spiced with cumin, mustard and dill. I never would have thought to combine those flavours together but the dill really brightened the dish. This is an excellent soup!
How have you been keeping warm lately?
I have been very fortunate to grow up in an environment where brains were valued over beauty. None of my friends were ever on diets. If I made New Year’s Resolutions (I doubt I did; my last decade has been more of a daily self-evaluation), they were short-lived vow to be nicer to my brother. My mother (and brother) may not believe me.
It was only after I started reading food blogs, did I encounter the dizzying world of detoxes, cleanses and diets. Not that I have ever condoned detoxes. Barring liver disease or overdoses, our liver does a great job “detoxifying” our body every.single.day. Imagine my surprise when not one, but two of my friends in Houston told me they were eating 100% raw shortly after New Year’s, spurred by Kristina’s 21-Day Raw Challenge. I love the creativity that comes from cooking/uncooking/eating raw foods, but they complement my cooked vegan eats. Let’s be honest, even in Houston, winter is not the ideal time to go all raw.
My friend hosted a potluck to kickstart her first day on her raw diet and this is what I brought to share. I used it as an opportunity to make something from a new cookbook, Balanced Raw. Raw sushi is easy to share at a party, so I tried the new recipe. I have made raw sushi before, and the recipes are quite similar, but I decided to share this version, too, mainly because Rob took some impromptu sushi rolling action shots. Using a placemat makes sushi rolling very easy. Parsnip rice is spiced with a bit of chile powder and filled with an assortment of vegetables.
A note about the cookbook, though. The recipes are built around a 3-week vegan “cleanse” with a meal plan for every day. The recipes span both raw and cooked meals, but they seem to follow a low-fat 80/10/10 vegan diet. While Kristina is good about mentioning the need to eat enough calories, the meal plans in this book look woefully inadequate calorically. However, the recipes are interesting and would be a useful adjunct to whatever your typical eats may be. There are ideas for vegetables beyond salads. I use raw foods to enhance my vegan diet. It is a great way to eat more vegetables and fruits.
The publisher is letting me give a cookbook to one reader living in the United States, Canada and the United Kingdom (YES!). To be entered, please leave a comment here, telling me what you think about cleanses and detoxes. Have you done one? Are you doing one? I will randomly select a winner on January 20, 2014. Good luck!
Balanced Raw recipes elsewhere:
PS. There is still time to enter my giveaway for Superfood Smoothies here.
I am no stranger to mole, but our recent trip to Mexico City, gave me an appreciation for Mexican food like no other. Fresh, soft and supple corn tortillas that blew my mind. An assortment of flavourful vegetables. Spicy salsa on the side, to add as much or as little heat as I could tolerate. Vegan eats were a bit hard to find, but after scoping out the right restaurants, we had unearthed some gems. My two favourite restaurants served an abundance of tacos. One of them served a delicious chocolate-infused mole sauce. Rob did a double-take after I ordered another taco and did not share. I had to savour another one!
Chocolate in savoury meals can be a bit tricky. A bit heavy handed, and it can sink in your tummy. A good balance of sweet, spicy and salty are necessary to balance the flavours well. This is an unusual spin on mole, in soup form, bulked up with vegetables and brown rice. The tomato-chocolate backdrop was a delicious spin without being heavy (and the initial puree prior to adding the stock would be a delicious sauce on its own). While this wasn’t in a taco, we served this with tortillas on the side.
Like mole, tamales are also a Mexican comfort food. Our next Mexican culinary adventures will be tamales. We were planning to have a tamalada (a tamale-making party) prior to Christmas, as tamales are usually eaten around holidays, such as Christmas and New Year’s. However, it is harder to schedule a large gathering of fellows than you might think. It means the tamalada will happen in the new year. With my recent chocolate themed eats, I will likely be proposing chocolate tamales for dessert.
What is your favourite Mexican comfort food?
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s We Should Cocoa, to this month’s No Croutons Required and to this month’s My Legume Love Affair.
Thanksgiving is over. December is here.
It is all about the holidays now, no?
Well, you know me, I kind of beat to the tune of my own drum. My forthcoming recipes may not necessarily be holiday-driven, but they will definitely be highly recommended. For yourself and others. And if that is not holiday-themed, I do not know what is.
This is a black bean soup I shared with my parents while they were in town. I had some lofty meals planned, but ended up working late and being on call, so things did not work as originally scheduled. I turned to this soup from The 30 Minute Vegan’s latest cookbook: Soup’s On! This is my favourite book of his so far, possibly because I love soups.
Mark’s latest book proves that complex soups do not need to take hours over the stove. With tricks like foregoing a slow saute for onions and prepping your vegetables as you cook your soup, a proficient cook should be able to make most of these soups quickly. Separated into chapters for basic broths, vegetable-dominant soups, heartier soups with whole grains, legumes and pasta, creamy blended soups, raw soups and desserts soups (plus garnishes and sides), this a comprehensive vegan soup compendium. His recipes highlight whole foods: vegetables, beans, whole grains, nuts and flavourful herbs. In addition to being entirely vegan, this cookbook caters to many special requests: no/low-oil, gluten-free (almost all), and mostly soy-free, too, and every recipe has variations to help you craft your best brew.
This black bean soup was no exception: lots of colourful vegetables superimposed on top of jet black black beans (Rancho Gordo’s Negro de Arbol beans). Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare. The original soup was no-oil, but I opted for the oil-sautéed onion variation. I made the soup first and waited until dinnertime to make the plantain chips. The nuances of the maple-orange-cinnamon marinade for the baked plantain chips may have been lost on us, though. They also took twice as long to bake, but after Hannah’s recent gush of love for oven-baked plantain chips, I figured they may take longer.
With the plantain chips (unpictured), this would have been a stretch for a 30-minute meal, but it was quick. And the soup was delicious. Mark said it would serve 6-8, but the four of us devoured it in one sitting. (Sadly no leftovers for me). I was actually impressed that my Dad thought I had served this to him before. I assured him that this was a new recipe but two years ago, yes, I shared a (different) Brazilian soup with him. It was more stew-like with sweet potato and kale amidst the vegetable choice. I think I liked this one more. RG’s black beans were a hit: a bit smaller than your typical black bean while keeping their shape nicely.
I have been easily cooking my way through this delicious cookbook and can also recommend the Jamaican Jerk Plantain Soup, Holy Moley Soup, Himalayan Dal with Curried Chickpeas, Fire-Roasted Tomato and Rice Soup with Spinach, and Polish Vegan Sausage and Sauerkraut Stew. There are plenty more I will be trying out later.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by The 30 Minute Vegan. If you haven’t made anything by Mark yet, have a look through the table of contents of The 30 Minute Vegan Soup’s On! on amazon (or my list above or below) and tell me what you want to cook the most. I will randomly select a winner on December 20, 2013. Good luck!
PS. Other recipes from Soup’s On:
PPS. Other recipes I have shared by Mark Reinfeld:
PPPS. There is still time to enter my giveaway for 365 Vegan Smoothies here.
Miso-Kimchi Vegetable Stir with Bean Curd Skin
I really wanted to call this Miso-Kimchi Vegetable Stir with Tofu Intestines, because isn’t that what you think of when you see it, too? In truth, I know what I am talking about. I would consider myself an expert at what the small bowel looks like. (For the record, Rob thought it was inappropriate)
In case you were curious, a google search for tofu intestines still pulls up what I am describing:
Also known as yuba, bean curd skins are made from the thin skin that forms on top of the tofu while it is being made. It can be bought fresh, frozen or dried. If it is dried, it needs to be soaked for at least 8 hours but the fresh ones are ready to go, as is. A bit more googling, taught me that yuba has been gracing higher end restos lately. I would believe it. Because let me tell you, they pack the nutritional punch of tofu with a nice, new texture.
While they were new to me and Rob, this did not stop Rob from making a fabulous random stir fry. Tender crisp vegetables are a must for a stir fry (broccoli and carrot here) along with your typical aromatics, like ginger and garlic. While the
tofu intestine bean curd skins were an amazing textural foil amongst the vegetables, the flavour explosion came from Rob’s addition of kimchi and miso to the mix. Yeah, bliss.
Now for a shout-out to Viet Hoa, the grocer where we found the tofu intestines. It is possibly the biggest Asian grocer I have encountered. They have a lot of fresh produce and aisles upon aisles of other Asian goodies. They honestly have a whole section for noodles and a large room solely for rice. Sadly, their brown rice selection is not as plentiful and they don’t stock our favourite brand (but I did find whole oat groats amongst the rice, crazy eh?). Total props goes to their tofu selection which covers nearly an entire aisle. Not only are there multiple varieties of traditional tofu, they also had fun bean curd shapes, such as these tofu intestines and small bowties. However, it was their selection of mock meats that made our jaws drop. As you know, I don’t usually eat mock meats (other than the seitan I’ve made myself), but they had an entire freezer aisle dedicated solely to vegan mock meats (see below: Rob snapped some photos with his phone). I am not talking Gardein and the like. Mock chicken, salmon and ham but also mock abalone and sea cucumber made from seitan or soy. Explore a bit more and they have dried seitan and bean curd in fun shapes, as well. I swear, I have never seen so many versions of mock meat/tofu in one place.
Have you tried bean curd skins? Think they look like intestines? Had enough of the kimchi recipes yet? :)
It took me a while to realize it, but Houston’s claim to fame is not its hot summer. It may be infamous for its stifling, humid summers, but that’s not when the most fun occur. For people, nor plants.
I love it when readers help me learn the ropes of my new town. It took me a while to wrap my head around it, but it is just too hot for most vegetables to grow. Coming from Ontario, summer equals fresh vegetables. Right now, we are between seasons in Texas. I will quit lamenting the lack of flavourful tomatoes (for now), the local vegetables will be coming in the fall and spring. Despite being between seasons, vegetables can still be grown, though. Recently I visited an urban farm and loved it so much, I wanted to share the experience with you.
The Last Organic Outpost is an urban, community farm. We weren’t sure what to expect, as this farm is close to where we live. Truly a hidden gem, they encourage the community to become involved in creating their own farming experience and ultimately to sell enough to become self-driven.
It is completely volunteer-run, except for one farmer they employ. They minimize costs by recycling unwanted goods. Donated hot tubs will be turned into planters. Cars have been turned into vermicomposters, bee havens, etc.
Of course, they also grow vegetables. Despite being between seasons, they were growing greens (collards, dinosaur kale, spinach — all grown year-round), herbs, sweet peppers, eggplant, winter squash as well as figs and papayas. The somewhat chaotic plants reminded me of my small garden in Toronto.
At first I thought it was just a big plant with pretty flowers, but they also had different kinds of okra. Small, long and purple varieties. I had never tried just picked okra and it was refreshingly crisp.
Talk about freshly picked, they had produce for sale as well as special sampler bags which is what we purchased (it included kale, spinach, eggplant and butternut squash). Because it is volunteer-driven, their hours are variable but keep an eye on their facebook page if you want to become more involved.
Have no fear, there is still a delicious recipe attached to this post. When in the South, why not try their local specialties, too? Although traditional beans and greens in the South usually use collards, black eyed peas and ham/bacon, this one was a nice twist. I honesty wasn’t expecting much, but was blown away by the flavour. A quality liquid smoke definitely brings this dish to the next level. Have you ever looked at the ingredient lists of the liquid smokes at the store? I thought we could omit it from our Houston pantry, but caved. Once we started looking, though, there were a lot of additives to most liquid smoke “seasonings”. The one we settled on just has water, hickory smoke, mesquite smoke as its ingredients and I really like it. It also won this taste test. :)
Anyways, this is a simple skillet saute with carrots, (pinto) beans and (kale) greens. I used a melange of spices for my vegetable stock substitute and I think it worked really well with the liquid smoke. Easy, peasy.. and delicious.
I am looking forward to coming back to The Last Organic Outpost once the growing season resumes. :)
Nothing like a delicious raw vegan potluck to reignite an interest in raw cuisine.
Lately my meals have been fairly simple, including my foray into raw foods. I have made more elaborate raw dishes in the past (like this nut-free raw lasagna), but currently enjoying the freedom of a simple kitchen.
This is a dish I had been meaning to try ever since Ellen recommended it to me: Matthew Kenney’s Raw Chili. I changed the ingredients slightly (no celery please! does that even go in chili?) and omitted the nuts entirely. Cooked chilis are nice but raw chilis are great because the vegetables are fresh along with strong flavours from the spices. Some vegetables are chopped, others riced, creating a melange of textures. Because I omitted the nuts, this was a delicious veg-heavy dip instead of a meal per se. Unless you eat the whole thing in one go, which is what I ended up doing.
Yes, that was the sad part. I spent all this time and energy making a delicious dip. And then I ate it all in one go. It just seemed too time consuming….. moral of the story: make a big batch. Double or triple this if you want it for a few meals. Or if you are not particular about keeping things completely raw, add some cooked beans (or sprouted beans, if you like them).
Want another quickie no cook chili? I liked this one as well.
This is my submission to this week’s Raw Food Thursdays.
Thus, when we moved to Houston, we pared down our kitchen, minimalist-style. Minimalist, in comparison, because I am not willing to compromise in the kitchen, either. Do I need 5 different whole grains all the time? No. I will repopulate my kitchen with my favourites. Quinoa, brown rice and oats. Beans? Right now, I have been mainly munching on canned beans (we don’t have containers/bags to freeze beans yet and time has been a bit sparse). OK, I will still have many beans (don’t forget, I can order from Rancho Gordo directly!) but my collection will not as big as my last.
I still don’t feel deprived in the slightest. There are constant permutations and combinations to try out. The recipe may look the same, but a change in spice can make all the difference.
While still in Toronto, I was had a cook-date with a friend after work. I suggested making Heidi’s Moroccan chickpea and carrot salad. No cooking required, it was filled with my typical pantry staples. However, not everyone always has a lemon on hand, grows mint in their backyard (I don’t have that anymore), stocks prunes (um, yeah, not me either) or has a spice grinder. So we made do with what she had. Lime instead of lemon, cilantro instead of mint, dates instead of prunes and we kept the cumin seeds intact.
It may just be a label, but I wondered whether these changes would make this salad less Moroccan. Dates, cumin and carrots are very common in Moroccan cooking. However, I typically ascribe cilantro to Indian and southeast Asian cuisine. Turns out, cilantro is pervasive in Moroccan cuisine as well. Moroccan, with a twist, perhaps. With the mix of sweet dates, earthy cumin, tart lime, bright cilantro and crunchy carrots, it was very good.
It should not come as a shock, since it is very similar to my beloved Curried Chickpea Salad with Carrots and Currants with a smattering from my Moroccan Carrot Salad. Next time, though, I think I will try the original recipe. A tasty variation on a similar theme.
(No, nothing on the relationship front..)
While I modestly shared the news of passing the.most.important.exam.of.my.life, I figure you guys may be more excited about this news: my photos are in a cookbook! In Tess‘ newest cookbook, no less. I am not sure what was more exciting: new Tess recipes or being a published foodie photographer? :) (I choose the former, actually)
In Tess’ latest cookbook, Get Waisted, she has teamed up with Dr. Mary Clifton, to create 100 delicious, healthy recipes. She has included healthy modifications to older recipes and all-new favourites. Bean and rice coconut banana curry, Black bean and rice bowl with mango salsa, Japanese ume rice, Lemon lover’s red lentil spinach soup, Mexican polenta bowl, Pasta caulifredo, Rosemary polenta with mushrooms, Samosa wrap with cilantro chutney, Spicy Indian chickpea fritters.. ok, ok, I will stop the temptation. You can find all of the recipes on Vegansprout if you are curious. :) Suffice it to say, the recipes are creative and drool-worthy. And I photographed a handful of them.
One of the recipes Tess included is one of my favourites from her first book: Black Bean, Cilantro and Apricot Salad. I routinely make it, changing ingredients, matching what I have in my kitchen.
This time, I swapped the black beans for chickpeas; the mango juice for pineapple juice; swapped the corn for more carrots and scrapped the spinach altogether. Combined with the sweet dried apricots and cilantro-ginger spiked dressing, you have a delicious summer bean salad. Sweet, salty, spicy, crunchy.. It is really hard to mess it up.
The photos in the cookbook are true to the recipe, thus you won’t see this in there. Trust me, I tried. Tess, I just made your salad with pecans instead of walnuts.. can’t you just change your recipe?…. NO GO FROM TESS! You will see this salad, in its many incarnations this summer, though. Perfect for potlucks and summer gatherings. Especially if Houston’s weather is as hot and humid as I fear. Last I checked, there were highs of 35C, feels like 45C with a 50% humidity. This is no heat wave. This.Is.Houston. It will soon become my new reality. GAH! I am sweating just thinking about it. I may not be turning on my oven or stove very often, methinks. ;)
Have you tried any of Tess’ recipes yet? This cookbook would be a great place to start. You can buy it directly from Tess here (discounts if you buy more than one cookbook) or on Amazon (kindle and hard copy).
Guys, I am thrilled to tell you about my latest favourite cookbook. It has a lot of my favourites things: all vegan, lots of beans, mostly plant-based with options for those that need their meals to be gluten-free, nut-free, soy-free or oil-free. I am a big proponent of beans (cheap, tasty and healthy protein) and was wondering who would be the smart cookie to make the first vegan bean cookbook.
Kathy Hester is the genius behind this and honestly, I am blown away by the cookbook. I want to make the majority of the recipes but I cannot decide where to start. They span the gamut from breakfast beans to beany desserts and everything in between. The dishes run the spectrum from Indian to Jamaican and Mexican to French and Moroccan, focusing on traditionally vegan meals along with creative uses for beans (fudgesicles!). Since the meals typically call for cooked beans, they are mostly easy, quick dishes, too. Here are the chapters and a few sample dishes (a complete recipe list can be found here):
- The Beautiful Bean: Basics, How-Tos and Recipes To Keep Your Food Budget in Check
-Baked Crispy Chickpea Seitan Patties, Bean Chorizo Crumbles, Sweet Red Bean Paste
- Morning Beans: Beany Breakfast and Brunch Dishes
-Almost-a-Meal Black Bean Tamale Muffins, Sausage-Spiced Savoury Pancakes, Roasted Root Veggie and Kidney Bean Hash, Red Bean-Filled Baked Donuts
- Noshy Beans: Appetizers, Dips, and Spreads
-Creamy Spinach Artichoke White Bean Dip, Pepita Black Bean Dip, Beany Eggplant Bruschetta Spread
- Nutritious Soups: Easy and Delicious One-Bowl Meals
-Hutterite Soup, Thai Coconut Tongue of Fire Soup, Salsa Fresca White Bean Gazpacho, Triple Lentil Soup with Wheat Berries
- Cool Beans: Legume-Centric Salads
-Salsa Quinoa Salad, Lentil Beet Salad, Chickpea Greek Salad with Tofu Feta
- Portable Beans: Sandwiches, Patties and More
-Mango Curry Chickpea Salad, Don’t be Crabby Cakes, Butternut Squash Frijoles, Baked Arugula and Bean Flautas
- Sultry Stews and Hearty Chilies: Quintessential Bean Dishes
-Chickpea Veggie Tagine, Indian Cauliflower Lentil Stew, Solstice Beans with Pumpkin and Greens, Margarita Chili Beans, Apple Baked Beans, Hard Cider-Sauced Beans, Tomato Rosemary White Beans
- Casseroles, Pastas, and More: One Dish Meals
-Flageolet Cassoulet, Lentil Quinoa Bolognese Sauce, Chickpea and Vegetable Lo Mein, Creamy Healthified Vodka Sauce, Oven Chickpea and Seasonal Veggie Biryani
- Bean-a-licious Sweet Treats: Desserts that Love Beans
-Black Eyed Pea-nut Butter Pie, Ginger Red Bean Popsicles, Black Bean Fudgesicles, Cherry Basil Crumble Bars, Chocolate Summer Squash Cake
Kathy explains the basics of the standard beans, along with variations for specialty heirloom beans. Until you buy pretty, specialty beans, you may not understand the lure to not cook with them. They are just so pretty and recipes never suggest using Tongues of Fire beans, or Hutterite soup beans, or Good Mother Stallard beans. Here, Kathy breaks down the anxiety. She describes which beans are in each family and therefore can be easily exchanged, while still not alienating those without access to specialty beans.
Good Mother Stallard beans are in a league of their own, though. They are in the “interesting shapes” category along with ayocote negro and Goat’s Eye beans. Kathy explains Good Mother Stallard beans are football-shaped and create a “perfect pot liquor”. She suggests using them as a fancy bean substitute in certain dishes that call for chickpeas and kidney beans, or using them plainly as in this dish to experience they real, naked taste.
I decided to dust off my pretty Good Mother Stallard beans and put them to the test. A simple pot of beans spiced with rosemary, bay leaves and carrots. Steve from Rancho Gordo suggests these may be his favourite bean and after a simple simmer, I can see why. Delicious mouth feel. The beans have a thicker skin which keeps the bean’s shape while the inside is creamy and sweet. There is a lot more going on with this bean than one would expect and thankfully these beans retain their colourful markings even after being cooked. Kathy suggested eating the beans as-is, with bread or a grain.
I bought my Good Mother Stallard beans from Rancho Gordo, but Kathy has as extensive list of other retailers, too. I normally retype all the recipes I share, but Kathy’s publisher has given me permission to share this recipe. Looking at it below will give you an idea about the attention to detail in this book: flexible bean substitutes, optional slow cooker directions as well as complete nutritional information.
I really want to share this cookbook with you. Thankfully the publisher is letting me giveaway a cookbook to one reader living in the US or Canada. To be entered, please leave a message here, telling me about your favourite bean dish. I will randomly select a winner on June 30. For more chances to win, check out the other bloggers that are featuring Kathy’s cookbook this month as part of her blog tour. You can follow along on Kathy’s website here. Good luck!
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. (more…)
The carrot craze continues…
I am a proponent of eating lots of fruits and vegetables, and raw cuisine intrigues me. Dining at a raw resto can leave me beguiled: how did they do that? This goes beyond salads. Silky smooth lasagnas, luscious chocolate hazelnut cakes and brownies. This does not taste remotely like raw foods. Then I immediately want to try to make it myself. New techniques to bring you different flavours…
If you need any introduction to raw foods, raw desserts are definitely the way to go. No stranger to decadent raw desserts (Raw Key Lime Pie, Better Than Nutella Cheesecake, Raspberry Cashew Dreamcake), sometimes they go thump with the richness from nuts and coconut. It hasn’t stopped me from wanting to explore more desserts, though. Even better when they are lighter.
Last summer, I was a recipe tester for Amber’s cookbook Practically Raw Desserts and while the recipes are very flexible (I love her multiple variations!), one ingredient she was adamant about not substituting was coconut flour. It is unlike any other flour or shredded coconut.
I was dying to try was her Enlightened Carrot Cake. Nut-free, the base is made from carrots, apples and dates. Oh, and coconut flour. However, by the time I tracked down coconut flour and had the gusto to make this recipe, the book had already been shipped to the publisher (oops!). Thank goodness, this was one of the first recipes she shared online because it finally prompted me to try it.
Amber made this as a cute double-decker cake with a small springform pan. Since I don’t have one, I looked for an easier option. Cupcakes worked well with my last raw carrot cake (very good, too), and even though I had no muffin wrappers, I decided to try it out. After a bit of warm water pouring over the back of the muffin tray, the frozen cupcakes popped right out. It worked!
And yes, they were delicious. Because they are made with coconut flour, they are light. Coconut flour is defatted coconut meat, so it is a lower-fat coconut-based option for desserts. Most importantly, it is an ingredient creating a fluffier texture. As such, these cupcakes are so different than any other raw dessert I have made. The sweetness is not over-pronounced and it was a delicious dessert with a hint of coconut and cinnamon. Satisfying and surprisingly filling for a low-fat dessert.
Amber has two recipes as suggested frostings. I chose neither, although her fermented cashew frosting is still on my hit-list. My last cashew-date frosting was a bit dense and definitely not white, so I wanted to substitute the dates. Instead, I made an apple-cashew frosting. It was simple: apple + soaked cashews + ume plum vinegar (another acid and salt could work) + water. I liked how the fresh apple added bulk and sweetness. The consistency was just perfect after a chill in the refrigerator. Smooth and creamy.
Of course, now I am excited to make more recipes with coconut flour. Have you tried it yet?
Many of the recipes in Practically Raw Desserts use coconut flour, so I am excited to try more of Amber’s creations. I promise to do a better review of the cookbook when I finally get my copy. Here are other recipes that use coconut flour:
Maple Streusel Coffee Cake Squares in Practically Raw Desserts
Pecan Chai Spice Bars in Practically Raw Desserts (I made these as a tester but found the flavours a bit muted and the frosting too soft)
Pecan Shortbread in Practically Raw Desserts
Cake Batter Protein Balls from Chef Amber Shea (I have made these already. They are very good for something so simple)
Raw Apricot Jam Bars with Flakey Crust by Bonzai Aphrodite
Cardamom Chocolate Chip Cookies from Purely Twins
Peppermint Protein Bars from Purely Twins
Coconut Lemon Meltaways from The Hearty Herbivore
Raw Avocado Brownie from Bite-Sized Thoughts
Chocolate Avocado Cookies from Sprint 2 The Table
The dehydrator and juicer are now out in full force.
Carrots for juice and then the pulp was made into these lovely raw falafels.
I know, I said I don’t like raw Mediterranean eats. While I like Middle Eastern foods, I don’t like falafels.
However, I loved these raw carrot falafels.
Probably because they don’t taste like real falafels. And they don’t use raw chickpeas, either.
In any case, they taste great.
Carrots (or carrot pulp) is combined with sesame seeds along with lemon juice, garlic, cilantro and green onions for a flavour punch. Dehydrate them for 4 hours and you’ve got some soft and moist falafels without the heaviness from typical deep-dried falafel balls.
I combined the falafels with my favourite Middle Eastern-tahini dressing to date. Hummus-style with additional lemon juice, tamari and tahini. I originally used it in my Chickpea and Tofu Tahini Scramble but found the flavours mellowed after cooking on the stovetop. However, I stuck my finger in first to see how it tasted. I knew it would be a great dressing/dip and it did not disappoint.
I originally served the falafels and dressing as a salad overtop greens, but they also went really well in a green wrap with a bed of raw cauliflower couscous.
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…)
They are here!
I thought Alphonso mango season was still a few weeks away but it turns out now is the time! They are here from India!
Alphonso mangoes, one of our favourite mangoes, have a short season. Juicy, sweet and less stringy, the Alphonso mango is a treat. We eat them fresh, dripping their juices over the sink.
Thankfully, I am not going to tell you to use Alphonso mangoes in this curry (we actually haven’t bought any yet, although that’s on the agenda for the weekend). Unless you happen to be a very lucky person, overflowing with so many mangoes you do not know what to do. In a stir fry, ones that keep them shape are the best kind. Since you pair them with other vegetables, you do not need to use expensive, sweet mangoes. As such, I used frozen mango chunks. And I could not tell you what kind of mango those are… but I know they are not Alphonso.
Crispy tofu mixed with a medley of vegetables – tender crisp broccoli, carrot and bell peppers – coupled with chunks of sweet mango. Frozen mango worked well as it is cheaper and moreso, they are firm, cubed and sweet, keeping their shape in the skillet. Tossed with a light, orange-based sauce flavoured with garlic and ginger and a heavy dash of red pepper flakes, there are a lot of bold flavours. The sweet balanced nicely with the heat, without being too overwhelming, even for my own heat-sensitive palate.
Reminiscent of my Toasted Sesame Orange Teriyaki Vegetable and Quinoa Bowl, although that one is a bit more involved with flavoured tofu and a more complex orange sauce. I kept the tofu simple here to let the vegetables shine.
Have you tried Alphonso mangoes yet?