Allow me to be honest with you. I may have lost my cooking mojo.
I haven’t really been too interested in cooking lately. My life has slowed down a lot (physically, mainly) and my heart no no longer sings in the kitchen. One must still eat, so I am still cooking… although finding it a challenge to continue to blog consistently.
And then I made this hummus. I knew I had to share it right away.
I am no stranger to strange hummus concoctions but this one was really good. Spiced with sriracha with a depthness from red peppers, I really liked it. It wasn’t too spicy (for me!) so feel free to add more sriracha for your palate. I found this had a taste reminiscent of cheese but without any nooch, I think it was from the red pepper paste. This was nice and silky straight from the food processor. Sadly, it stiffened slightly as leftovers so either eat it all at once or add some more liquid as needed.
One of my more popular salads is my spin on Whole Foods’ Detox Salad. I used lime and cilantro to complement the riced vegetables. I named mine “Broccoli and Cauliflower Salad with Lime and Cilantro” because I cringe when I hear the name “Detox Salad”.
In general, I always assumed that the enzyme myth was in fact, just a myth….. until I saw this video. (That long pause is Dr Gregor’s hallmark, at least in my mind).
In this other video, De Gregor highlights the presence of sulforaphane in broccoli which enhances liver enzymes, as the most potent natural phase 2 enzyme-inducer. However, since sulforaphane is only created when two components interact, until you crush the raw cells (ie, with chewing or chopping), you miss out on sulforaphane. He later mentions that this needs to be done prior to cooking broccoli. Yes, the “enzyme myth” is true. Cooking is not as good for the broccoli’s sulforaphane levels.
But who likes raw broccoli?
To get the best of both worlds, a fun solution would be to chop your broccoli, wait a bit for the enzymes to work and then cook it.
And yes, this was my round-about introduction to this lemon-cilantro chickpea salad with almost riced broccoli, which I actually steamed for a gentler taste. Although, you are completely free to try this with raw broccoli rice, too. The lemon juice would make it tender, too, with time.
Poll time. Raw or cooked broccoli: which do you prefer? :)
Hourray! Our stuff from Houston arrived! Six weeks after we left and a week later than expected. Our scheduling goof-up was that the Canadian Customs will not let your unaccompanied goods enter Canada until you do. So since we went straight to South Africa from Houston, our stuff could only enter Canada after we had returned. The extra delay was due to paperwork problems, out of our control. Anyways, it is here now.
As Eileen said, the worst part is knowing stuff is going to arrive and putting off buying duplicates. So I have been cooking without spices and exotic ingredients. Oddly enough, this was also how I was cooking towards my final days in Houston.
Just to show you exactly what we were cooking down to the wire, this was a delicious concoction we threw together with fridge remnants the day we moved. Rob and I still had a day at work before we took off for 2 overnight flights. I knew I needed some fuel, so my Mom helped at the stovetop as I suggested combinations of ingredients.
Towards to end of my stint in Houston, all of a sudden, I wanted to try.all.the.things, aka all the faux meats at Trader Joe’s. Even though I don’t normally eat them, my positive experience with Beyond Meat told me to branch out a bit and try them while I still could.
The next on deck were TJ’s beefless crumbles and my limited kitchen conferred a surprisingly tasty meal. The crumbles didn’t have too much flavour on their own but this worked really well. I am accustomed to the traditional onion and garlic aromatics but the simple addition of roasted green chiles (has anyone found these in Toronto???) and sun-dried tomatoes made that unnecessary. This was a quickie and delicious meal.
I just ate this as is, but this could easily be added as a filling for a taco or burrito and topped with extra veggies.
Do you cook without aromatics? What do you replace them with?
I am sharing this with No Waste Food Challenge.
Did you know that Trader Joe’s is not in Canada? The closest thing we have (well, those who live in Vancouver) is Pirate Joe’s. They temporarily renamed themselves Irate Joe’s as they were being sued by TJ’s. TJ’s lost but is continuing to appeal. In any case, we’re getting our fair use of TJ’s while still in Houston.
Sadly, though, it took me 10 months to locate their perfect salsa. Their chunky salsa is totally my favourite. Perfectly spiced with a robust tomato flavour, I love it. I also managed to go through a container in less than a week. I started adding it to everything.
In fact, this is such an easy recipe, it is almost non-recipe. I envision this as the perfect travelling meal – mix and eat. Until then, it will have a happy place in my kitchen.
Mix some salsa with chickpeas and chopped bell pepper. Throw it overtop some shredded broccoli and carrots for more crunch on a taco shell, and you’ve got a meal. I topped mine with a healthy dose of nutritional yeast which became creamy and gooey with the extra salsa. Totally not optional for those who love nooch.
I may go into salsa withdrawal. Can anyone recommend a good recipe? I cannot imagine it being hard to make. ;)
It is all about the greens, lately.
After a week or so of salads and wraps, I turn the rest of my fresh greens into a soup, stew, or in this case curry.
PS. And when I said I would be sharing another giveaway with you yesterday, I meant tomorrow. So stay tuned! ;)
My lovely friend, Dawn, recently asked me to share my tips for food blogging.
As you know, I have a demanding full-time job and this is my hobby. After a few years, I think I have a great balance between managing the blog and the rest of my life. Mainly, the blog does not take over my life.
Some people wonder how I make and share so many different recipes without losing my mind.
I try to keep things low-key. I only take photos once. New recipe, snap a photo. If I come back and the photos suck, oh well… I will still post the subpar photos if the recipe is good.
This also means that I may make a recipe one way but find a better use for it afterwards as leftovers. Then my photos might not look like my recipe!
That is how this recipe evolved. It started out as a Thai Kale Salad with Chickpeas and a Peanut Dressing. I made it, I ate it. However, the next day, I thought rice paper rolls would be better. So I wrapped them up… and decided I didn’t want to bother with new photographs and munched away. Of course, the wrap was better. There is something sensational when all the components of the dish hit your palate at the exact same time: the lemony kale, the sweet red pepper, the crunchy carrots and the chickpeas are not rolling around everywhere…. and how could I forget the delicious peanut sauce? It is light, thinned with vinegar but flavourful with the ginger and orange. Drizzled into the salad roll, it was delicious. So delicious, I gobbled up the rest of the salad before rethinking about a new photo shoot.
Want more advice on how to be an awesome food blogger? Check out Dawn’s round-up with tips from Joanne at Eats Well With Others, Alissa from Connoisseurus Veg, Susan Voisin from Fat Free Vegan Kitchen, Cara Lyons from Cara’s Cravings and Alyssa from Queen of Quinoa.
Are some recipes too simple to share?
How about stir fries? Rob’s go-to stirfry is tofu and broccoli (precut frozen veggies work well for those who don’t want to chop veggies), smothered in sweet chili sauce. Easy peasy.
But sometimes, simple wins. I don’t need lots of colourful veggies. One will do. I don’t need lots of spices. Simple can work too and it does not need to be bland.
I originally spotted this recipe in High Protein Vegan (see my review earlier) but it had me scurrying to a new-to-me blog The Stone Soup. Jules focuses on meals with minimal ingredients and minimal prep. While the blog is not vegan, Jules nearly always includes ways to make each meal vegan-friendly with lots of possible substitutions.
This recipe stems from Jules’ quickie method of cooking vegetables: shallow steam cooking in a frypan along with balsamic vinegar and miso. Do I know how to steam veggies in a frypan? Yes! But I never would have thought to combine it with a simple dressing of balsamic vinegar and miso. I really liked the idea of pairing the dressing with baby bok choy and chickpeas, so I went with it.
I didn’t sear my veggies as Jules’ recommended in her video, but I do not feel like it detracted from my version as the dressing pulled it all in together nicely. Sweet and tangy balsamic vinegar juxtaposed against the salty miso and earthy beans and greens. I preferred this fresh but only because my leftovers were quite watery. I have been more likely to eat more beans instead of making an additional side of grains, but grains are nice to sop up delicious juices.
Do you think some recipes are just too simple to share?
PS. I am sharing this with Bookmarked Recipes.
I have another great cookbook to share with you.
Quick, healthy, vegan meals. What’s not to like?
She promises simple, delicious meals in under 30 minutes. Provided you have cooked brown rice (which takes 45 minutes to cook), she’s right! Delicious vegan cuisine need not be elaborate nor time consuming.
Take this exotic-sounding vegetable bowl: Manchurian chickpea bowl.
Manchurian cuisine is a subtype of Chinese cooking that heralds from the North-East region of China. While I am not sure how authentic it is, Gobi Manchurian may be a well-known dish. A spicy tomato sauce infused with ginger and garlic typically smother deep-fried cauliflower. In this inspired dish, cauliflower (roasted, not fried, in my case) is joined by potatoes, peas and chickpeas. I was worried the chickpeas would seem out-of-place, but they were actually very good. It seems more Indo-Chinese (or Hakka-inspired) rather than Manchurian. In any case, I can whole heartedly recommend it. Delicious. Even without choice leftovers (hello leftover roasted cauliflower), this could be pulled together within a half-hour.
I have been slowly cooking my way through the cookbook and again, had the same difficult: which recipe to share. My full reviews can be seen here, but I also highly recommend the uncanningly simple “Roasted brussels sprouts and chickpeas” which reminds me of my Easy Cheezy Chickpeas and Kale. The cookbook includes many one-dish meals including soups/stews. bowls, stir-fries, pasta, sandwiches, pantry-friendly, oven-cooked meals and even quickie desserts. I appreciate that most meals are based on whole foods and not vegan substitutes (mostly. dessert section exempted). Robin does supply recipes for some of the convenience foods including a cashew-based vegan cream cheese and tofu-based vegan mayonnaise. Having these staples pre-made expedite getting dinner to the table. Of note, Robin calls for ketchup a few times (like in this recipe), although I substituted my own convenience food: mild Turkish red pepper paste. Booyah!
Recipes from More Quick Fix Vegan shared elsewhere:
Chipotle-Sweet Potato Bisque
Kale and Black-Eyed Peas With Smoky Grits
Three-Bean Pantry Chili
Sweet Potato Barbecue Bowls
Banh Mi Inspired Noodles
Banh Mi Bowls
Avocado Mousse with Raspberries
Mango Fried Rice Pudding
Peanut Butter and Banana Ice Cream
Blueberry Chocolate Trail Mix Bark
Thankfully, the publisher allowed me to share the recipe and giveaway the cookbook to a reader living anywhere in the world (YAYAYA!). To be entered in the random draw for the cookbook, please leave a comment below telling me about your quickest and/or easiest vegan meal. The winner will be selected at random on May 16, 2014. Good luck!
Note: I was given a copy of the cookbook from the publisher. I was under no obligation to share a review. The opinions expressed are entirely my own.
PPS. Do you like my purple slippers in the last photo? They were so colourful I had to keep them in. Can you tell I just blindly lift my camera to take shots from overhead? Sometimes I am way off-target. ;)
I love when it is going to be a delicious week.
I am too lazy/tired to cook during the week, so I make everything on the weekend. A new batch of oatmeal. I create 3-4 different dishes, with possibly some fresh rice mid-week. Rob helps with the rice. His rice always seems to taste better even if we use the same rice cooker.
Anyways. I digress.
I love delicious surprises in the kitchen.
I was wooed by Tess’ creamy cauliflower soup in her latest cookbook. However, I knew cauliflower and leeks, alone, would not be a filling meal. Beans. I need some beans. Where are the beans? I could have easily blended white beans into the soup, but I don’t like pureed soups.
Keeping things a bit more texturally complex, I ran with bacon-flavoured roasted chickpea croutons! Because I was going to use the oven to roast my chickpeas, I roasted my vegetables, too. It helped to free up a coveted soup pot and oven burner, too.
I guess I get surprised by some of my successes. Light and fluffy yet still filling, the soup was as easy as blending together roasted vegetables with some spices. The bacon chickpeas added a salty-savoury topping that contrasted the soup wonderfully.
And somewhat off-topic. Not soup-related, but related by all things delicious. You know what else we recently discovered that was glorious? Trader Joe’s Soy Creamy Cherry Chocolate Ice Cream. GAH! Annie clued me in early on that their coconut-based ice creams were delicious and they helped tame the Texan heat in the summer. Now that we’re cycling in the heat, this has become our new way to cool off.
What have you been enjoying lately?
I am sharing this with Souper Sundays.
One reason Easter snuck up on me this year is because I do not get a statutory holiday this weekend. In Canada, I usually get Good Friday off. (In Quebec, I think they get the Monday off instead). Here in Texas, nothing. Although I think stores may be closed on Sunday.
The second reason, of course, is that we will not be celebrating it with family or friends.
I have even less knowledge of Passover but it passed my mind as I made this quintessential Arabic-Jewish dish: Shakshouka.
I first encountered shakshouka (also known as shakshuka or chakchoukah) in Morocco. At its roots, it is a mildly spiced tomato dish in which eggs are poached directly in the tomatoes. Like most dishes, every city had its own variation: more vegetables, less vegetables, more spice, less spice.
I was drawn to this version due to the overabundance of vegetables. Tomatoes, bell peppers and cabbage. Shakshouka’s country of origin may lie in Morocco’s neighbouring country of Tunisia, known for its hot and spicy harissa pepper paste. While I have made my own (not-too-spicy) harissa before, I opted for something quasi-similar I had in my kitchen: pat-chi. Aka, kale and collard kimchi spiced with Thai chiles. Aka, related to kimchi with a yaya-twist. A little bit goes a long way to flavour our vegetable ragout.
To keep this vegan, I swapped the eggs (perhaps totally losing the essence of shakshouka) for chickpeas. I loved it. But sadly, upon investigation found that with this swap, this would no longer be appropriate for passover. No chickpeas for Passover. Perhaps you could serve the ragout with some quinoa: now kosher approved for Passover.
Will you be celebrating Easter or Passover this weekend?
It is the most wonderful time of the year….
Not because the spring weather in Houston is positively happiness (it is!) or it is the beginning of a cycling season (it is!)…. but it is the beginning of mango season and now we live closer to the mangoes!
Nearly every year, Rob will hunt down Alphonso mangoes. The fancy mangoes flown in from India. I am not sure whether they will be coming to Houston, but it does not matter. There are cheap and plentiful Mexican Ataulfos to be found. Last week, we picked up a whole case for $5. (We split it with a friend to keep our eating crop fresh. I know we’ll be replenishing a few times, no worries)
We tend to keep the mangoes plain and unadorned (at least I do, Rob adds it to his breakfast granola) but used some frozen mangoes for this fun twist on chana masala. It kind of a combination of my Mango BBQ Beans combined with Indian flavours. While I have used amchoor powder (raw mango powder) to make a nice chana masala, this was a fun twist since it was hot and sweet, too. The heat came from our newest infatuation: roasted hatch chiles. The flavours complemented each other nicely, especially with the tang from the tomatoes and the earthy tones from the cumin, mustard seeds and garam masala, too. Not too overly spiced.
Rob actually made a double batch of this and we shared it with friends. We told them to give an honest opinion of the dish. It was the first time we tried it, so we could handle their feedback. Like us, they loved it! And I hope you do, too.
Here’s to a prosperous mango season!
I am sorry but not sorry, Canada.
I am sorry that this was one really long and cold winter. But I am not sorry I missed it.
Last week, I returned to Canada. In Montreal, I was greeted by mountains of snow banks that still had to melt away. However, by the end of my stay, a fresh blanket of snow covered the city in near white-out conditions. My flight home was cancelled but Air Canada thoughtfully put us on a later flight, skirting the worst of the storm.
(People poo-poo Air Canada but I like flying with them, especially compared to any airline based in the US. I can catch up on my movie watching (no additional charge!) and sometimes they even give me pretzels (HA!)).
Knowing full well that warm meals are still in season (even Houston’s weather has tamed somewhat), I am unashamedly sharing yet another winter squash recipe. In March. Because, yes, they are still on my counter and based on my last post with kabocha squash, still in your kitchens, too. Plus, this dish was too good to hide until next year.
It is a deceivingly simple recipe: spaghetti squash, kale, chickpeas, sun-dried tomatoes, smoked paprika and curry powder. In fact, it sounded downright weird. However, after I tasted it, it made sense. A lot of curries are tomato-based and while I don’t use tomato, sun-dried tomatoes deliver intense bursts of tomato flavour without sauciness. Smoked paprika adds a different twist so this isn’t a boring, bland curry. Chickpeas add protein and bulk. The kale is more earthy but a barely noticeable way to eat some greenery. The spaghetti squash is merely a backdrop but sops up the flavours deliciously. This dish made fabulous leftovers, allowing the flavours to meld even further.
Did you get walloped with more snow this weekend, too?
Recently, Rob and I have been flip-flopping. One weekend Rob is home alone. The next, I am home alone as Rob is out. Travelling separately. Although I probably received the brunt of the solo travels as I ventured to the cold Canadian winter alone. Rob, however, is travelling without me but visiting and meeting friends throughout the US.
This weekend, he also left me without a car. My bike gets me to and from work but on the weekends, the car brings me to groceries. Our loot is too big to bring home on a bike. Oftentimes, Rob will also pick up random missing ingredients throughout the week… so I lost that convenience, too. Although, we planned for this: a double grocery haul last weekend. This week, I get to eat through the fridge and pantry. And tackle my languishing winter squashes.
I am sure I am not the only one with winter squashes on my counter (right?). It happens every year to me. Houston-time, included.
Winter squash may not still be on your radar but with the last winter blast, a warming stew is hard to turn down. (I am not playing with you, Houston does get cold. I had pants on last week).
I finally decided to tackle Hannah’s Chickpea and Pumpkin Lemongrass Curry. Unlike most curries, this one has NO CUMIN. Blasted! A bit more sweet with the kabocha squash which worked well with the aromatics like cardamom and coriander, but still tempered by ginger, mustard and chile with a luscious coconut-infused broth spiked with lemongrass.
Do you still have winter squashes looming around? Heck, it is still winter, right? I shouldn’t feel too guilty, right? :)
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 tried a little bit harder with this dip.
You had great suggestions for sprucing up my Mexican Black Bean Dip. It was all about the garnishes: salsa, chopped tomatoes, cilantro, and tortillas were all great ideas.
This time I topped the dip with coconut bacon. (I will tell you about the delicious dip in a moment, but first: COCONUT BACON). This was not my first encounter with coconut bacon. I have tried it in many different iterations: lovingly inside a BLT at Aux Vivres, as a snack I brought to Burning Man courtesy of Phoney Baloney, and even a slippery, thick raw coconut bacon made from fresh coconut inside The Naked Sprout‘s BLT.
While I have made raw eggplant bacon before, coconut bacon had been on my hitlist for awhile. I even captured a picture of their ingredient list when I was at Aux Vivres. Definitely one of the benefits of them selling items to go. However, instead of using their ingredient list, I ran with Julie’s recommendation to add smoked paprika to the recipes floating around the web. It worked for the raw eggplant bacon so I was quickly sold on her smoked paprika pitch. It did not disappoint and I liked it better than anything else I had tried. The fact that it made so much is great because we are going to enjoy this for awhile.
But don’t let me distract you from this dip. A cheesy chickpea spread with smoky undertones, it was a fun salty snack I served at our tamalada. We had some delicious chips that needed a dip and this was a great choice. Everyone approved and Rob is adamant about bringing it back into our dip repertoire. I won’t stop him.. and to give him due credit, I only crafted the recipes, Rob executed them with finesse… and then I cobbled together some photographs. :)
With the Superbowl, Academy Awards and the Olympics on the horizon, this may be the dip-friendly part of the year. If you would like other delicious dips, consider these, too: