Dolmas (Middle Eastern Stuffed Grape Leaves)

One of the things I am enjoying about this sweetener-free challenge is determining how much sweetener I truly need.  Furthermore, I feel less bloated, which is really keeping me motivated to stick with the challenge this long. I love throwing fruit into my savoury dishes, but I know not everyone rolls with me.

Earlier this fall, I made Cherry Collard Dolmas. A little bit more non-traditional because I was lazy and used larger collard leaves but also because sweet cherries were used to complement the savoury spice mix of cinnamon, allspice, mint and dill. Currants and pistachios were also mixed in there for good measure. Brown rice and white beans were used to amp up its nutritional profile. Yes, these were very good.

This time, I consulted with Tess for a simpler version. Brown rice and chickpeas are the base with fresh tomatoes, dill and fresh lemon juice, wrapped in a salty grape leaf. Seemingly humble ingredients, combined into power rolls, you have a winning snack. I liked them both before I cooked them (the lemon juice was a strong, fresh flavour) but they mellowed out nicely after a 20-minute steam.

I don’t know about you, but there is something so awesome about little nibbly snacks. Finger foods are fun. Serve as an appetizer, a snack, or eat a bunch as a meal. I served mine with a simple tahini dip which contrasted the lemony flavours nicely. A thinned out hummus dressing could work, too.

There is only one problem with finger foods.  That means I have to assemble a whole bunch of teeny rolls! Trust me, it is worth it. However, if it is a weeknight and you just want to eat pronto, throw it into a larger collard leaf instead.

This is my submission to this month‘s Herbs on Saturdays, and to this month’s Bookmarked Recipes.

Chocolate Chip (Chickpea) Blondies

I am a bad vegan.

I didn’t  know November 1 was World Vegan Day, to kick off World Vegan Month.

I’ll change that right now. What better way to share vegan cheer than by spreading some vegan desserts?

I went a bit dessert happy last week and made not one, but two desserts. Both with secret ingredients.

First, we have these blondies. Fudgy and moist like brownies but without any cocoa. Speckled with chocolate chips and sweetened with dates, you have a delicious dessert. Nut-free, to boot, these treats are made with chickpeas!

I first tried baking with beans when I made chocolate black bean cookies last year. Deliciously moist, creating a cake-like consistency. Without a hint of beans, the beany cookies were definitely a hit over Christmas. This time, the chickpeas contribute to a moist filling along with the dates. Chocolate chips speckled throughout made it a nice treat.

A momentary lapse caused me to inadvertently double the wet ingredients, so I ended up doubling the recipe and making 2 pies. After chowing down one pie in 2 days, I knew I had to share the second pie. I had to say goodbye.

Rob ended up bringing it work and had some fun at the same time. His email to the masses:

I put some leftover cake and brownies in the kitchen on 5.  There’s not much there.  Get it while you can!!!

After it was devoured in 10 minutes, Rob sent out a second email:

I can see that all y’all devoured the goodies in mere minutes.  Little did you know that they were both VEGAN cake and brownies.  *evil laugh*

Rob shared with me his co-workers responses:

ha ha!!

lol well played sir!

still tastes good =D

LOL! Touche, my friend!

Little you knew I sprinkled bacon bits over both… muhahahaha. Actually being evil!

For some reason, he didn’t disclose there were chickpeas in the blondies and whole wheat flour in the cake. I think that would scare off more people than telling them it was vegan, right? Healthy does not have to mean taste-less.

If a group of twenty-something men devoured them, I bet you would enjoy them, too! Did you celebrate World Vegan Day?

This is my submission to this week’s Weekend Herb Blogging, hosted by Simona.

Chocolate Peanut Butter (Dessert) Hummus

Do you feel like more and more people are interested in eating whole foods?

Last weekend, between Thanksgiving meals, friends and family were curious about quinoa and kamut. One of my cousins is on a low-sodium diet and my other cousin is experimenting with a casein-free and gluten-free diet for their children and asked me if I had any kid-friendly recipes.

I had to think a bit harder. I can talk at lengths about my favorite grain (ok, pseudo-grain) but my recipes are probably not that kid-friendly. I like onions and ginger and spices and greens. Most kids like blander food. And sugary food… I think, right? I am certainly no kid feeding expert.

Dessert options came easier to me. What kid wouldn’t like a chocolate mousse pie or banana soft-serve ice cream?

Then I brainstormed more main-stream main dishes like:

Mango BBQ Beans
Pumpkin Chili
Red Lentil and Root Veggie Dal
Red Lentil and Lemon Soup

I already offered to bring hummus for the barbecue, and decided to bring two versions. My rosemary-pistachio hummus for the adults and a kid-friendly hummus: chocolate peanut butter style!

Pureed chickpeas are at the heart of this hummus, but you can’t really taste them. Compared to traditional hummus peanut butter is used instead of tahini; almond milk instead of stock and oil; garlic and lemon are removed to make room for maple syrup and cocoa powder. OK, maybe only the chickpeas keep this similar to hummus, but it was a tasty dip nonetheless. Peanut butter was the dominant flavor with more of a hint of cocoa.

I didn’t ask how the kids liked it. I imagine if they thought it was a chocolate spread they could be disappointed because it was more than that with the peanut butter. Or maybe less chocolatey, in their eyes. But the adults seemed to like it, no problem! With a few recipes requests and the leftovers snatched up, I would consider it a success.

For those with kids, do you modify your meals to be more kid-friendly and what do you change? I imagine it depends entirely on the child and their specific likes and dislikes, which may change from month-to-month.

This is my submission to this month’s My Legume Love Affair, hosted by Sra, to this week’s Healthy Vegan Friday and to this month’s Bookmarked Recipes.

Smashed Chickpea and Avocado Sandwich with Lime and Cilantro

I thought it was getting colder, but then it was a balmy 20C yesterday. Soup time? No, it is sandwich time!

I don’t eat sandwiches very often.

I still drool over delicious sandwiches, though.

Including this one from Two Peas and their Pod.

Like a souped up guacamole, this combined both of my versions. Chunky like my pineapple and cucumber guacamole but ramped up with chickpeas like my edamame guacamole. Filled with fresh cilantro, a zip from green onions and citrus tang from lime, this worked really well.

You could use this as a dip with big crackers. Or slather it onto your next sandwich or wrap. Whatever you decide, you know it will be a tasty spread.

And about that bread? It is an interesting sourdough rye bread. You can actually store it unopened at room temperature for 6 months. Something about it being double-baked or something. I first tried it in Calgary, but recently spotted a few versions at a nearby health food store, Foods for Life. And you know what?  Their tempeh is just as cheap ($3.59) as Tutti Fruiti!

There are a few reasons I don’t eat bread. One is because I don’t really like it. This bread was interesting, but not my favourite. It was merely a vector for the delicious filling. The best part was definitely in the middle!!

This is my submission to Deb for this week’s Souper Sundays and No Croutons Required featuring sandwiches.

Roasted Kabocha Squash Soup with Chickpeas, Leeks and Fennel

Last year, two of my culinary discoveries was my love of fennel and kabocha squash (celeriac, too). Not a fan of licorice, but I appreciate a subtle anise flavour from cooked fennel.

Back then, I spotted this tantalizing soupy stew from Denis Cotter with squash, chickpeas and fennel and I knew I wanted to try it. I bookmarked it last year, and now that I have an abundance of squash and these vegetables are back in season, it was time to make it!

Whenever you make a Cotter recipe, be prepared to dirty a bunch of pots and pans. I stream-lined the process slightly by omitting the croutons, but still oven-roasted my squash for the soup. I have become smitten with eating squashes I don’t have to peel (kabocha and delicata) but roasting makes peeling squash a heck of a lot easier. I have my tricks for tackling butternut squash, though. I pierce the squash a few times with a fork, then microwave it for 5 minutes before peeling it. I also usually peel the tubular and bulbous parts separately.

This soup did not disappoint. Chickpeas and squash go so well together. Savoury cumin and fennel seeds augment the mellow fennel, leek and shallots. Ginger and chile flakes add a nice zip and lemon juice balances it all. A hearty meal in a bowl, perfect for warming up with this colder weather. A new favourite, for sure.

This is my submission to Deb for this week’s Souper Sundays, to this week’s Potluck party, to this month’s Simple and In Season and to this month’s Monthly Mingle for squash.

Chickpea and Tofu Tahini Scramble Salad

This is a quick post to remind anyone in the GTA that this weekend is the Vegetarian Food Festival, the largest vegetarian food festival in the world.

I went yesterday and had a blast. There were some awesome speakers and cooking demos. I enjoyed seeing Lisa and Nicole discuss tips for how to eat for cheap while still keeping health in the forefront. They shared delicious samples (and recipes) for a chocolate chip brownie bar with avocado frosting, an herbed tahini dip and homemade nut butter and almond milk. It was also great to see Isa Chandra Moskowitz who demo’ed her Beet Burgers and Carrot Bisque. Sadly, I wasn’t able to make it to Terry Hope Romero’s demo of her olive-flecked seitan gyros with a tzatziki cucumber dill sauce which I think is from her upcoming cookbook, Vegan Eats World.

I also had fun checking out over 100 vendors of vegetarian and vegan food, treats, equipment, books, and clothes. There were many vendors that I had never seen before so I enjoyed being able to sample their foods to see what I liked. A shout-out to Manitoba Harvest who had samples of hemp hearts and their protein powders (they had coupons for my favourite Hemp Pro 70, too!), samples and great deals on Camino Chocolate Bars, and the absolute best (hands-on) non-dairy milks by The Bridge.  It seemed like a bit of a teaser since they don’t have a storefront yet (coming soon, she told me), but all their drinks were silky, smooth and sweet despite no sugar additives (not even stevia and the like). The varieties I tried include included milk from kamut, quinoa, farro/spelt, oats, and rice + hazelnuts. They reminded me of the fabulous brown basmati rice milk Rob and I bought at Eataly. Totally in a league of their own in the realm of non-dairy milks (price-wise, too, I am sure). Definitely don’t pass up the chance to try them. The raw salads dressings from RawFoodz were also very nice. I also picked up a wallet from Matt & Nat and some Hurraw lip balms from Nice Shoes.

To celebrate all things vegan, I am sharing a non-traditional yet homely rendition of a classic vegan dish: tofu scramble. This one uses both chickpeas and crumbled tofu as its base and is coated in a delicious lemony-hummus-tahini sauce. Pan-roasted tomatoes add a nice burst of sweetness and I tossed this all over fresh baby spinach. I have also made this with the spinach wilted into the dish, which was also lovely.

So what are you waiting for? Head down to Harbourfront for the vegetarian festival and if you can’t make it, celebrate at home with your own vegan creations.

This is my submission to Deb for this week’s Souper Sundays, to this week’s Healthy Vegan Fridays, and to this month’s No Croutons Required featuring vegan soups and salads.

Sweet Pepper Coconut Corn Chowder

All these recipes with coconut beverage got me thinking…

When making meals for special guests, how do your meals change?

Unless we are making a buffet of food, I try to make meals that I will also be able to eat. That means I make vegan dishes. For picky omnivores, we may opt to supplement with meat.

Depending on the guest, I will pick recipes that are, let’s just say, a bit more indulgent. If Rob and I are cooking you dal bhat, one of our favourite meals, simple with lentils and rice, you know we have nothing to prove to you in the kitchen. For us, we can make it as fast as the rice cooker makes the rice as it is filled with cupboard staples and we will both fight over the leftovers.

Now, if Rob whips up his legendary pad thai, then you know we are aiming to impress (or I am too tired to cook, hehe, or I have a craving for pad thai!). We usually have the ingredients on hand except for the fresh sprouts, and with its custom single serving plating, we don’t make it for ourselves very often.

If I am in the mood, I may very well pull out all my tricks and make something fancy like Moroccan Vegetable Phyllo Rolls with Balsamic Maple Sauce. Stars may need to collide just right for that to happen again (just kidding!).

Other times, I will aim for something rich and satisfying but still relatively simple to make. Enter the meal-in-a-bowl soup. With a side of bread for guests (and Rob).

I had been eyeing this recipe for a Sweet Pepper Coconut Corn Chowder for a while.  A creamy coconut-based soup filled with chickpeas, red peppers with a dash of heat from chiles. However, I was turned off by using not 1, but 2 cans of coconut milk (that’s just plain superfluous). While I know it would be even more decadent with 2 cans, I opted for just one can of full-fat coconut milk.  When I made this I didn’t have fresh corn, so I substituted a can of cream-style corn but fresh corn would be uber delicious.

As I said, the flavours worked so well together – sweet from the peppers, creamy from the coconut milk and creamed corn, heat from the chilies and bulk from the chickpeas. If you use 2 full cans of coconut milk, you will likely need the full amount of water in the original recipe (2 cups). As I only had 1 can and used creamed-style corn, I used less water and even then thought it was a bit thin for my liking.  Another option would be to partially puree the soup, too. Anyhow, add liquid as you see fit. The flavours are already spot on.

This is my submission to Deb for this week’s Souper Sundays, and to this month’s No Croutons Required challenge for coconuts.

Rosemary Pistachio Hummus (and Tips for Travelling as a Vegan in Colombia)

I know many people had their doubts, but yes, you can travel to Colombia as a vegan! Meat and fish abound on resto menus, but thankfully beans are a common vegan staple which were my savior. Fruits and fruit juices abound, and simple salads are also a common feature. Veggie sides are usually fried plantains, yuca or potatoes. Rice, although white rice, is a plenty.

Because I wanted to minimize the fried resto foods, and continue to eat vegan, Rob and I planned for a successful vegan-friendly trip to Colombia. I thought I’d share with you our strategies for vegan eating in Colombia (and no, Rob did not only eat vegan on the trip, too).

1. Plan Ahead – Book accommodations with refrigerators and kitchens

For general Colombian travel advice, definitely plan ahead. All of our accommodations had fridges available and the majority gave me access to a kitchen, as well. Staying in private rooms in hostels is a great way to get the perks of a hostel (kitchen, fridge, social events) as well as the privacy you want from a hotel room. Our hostel‘s kitchen in Salento was so well-stocked it even had a blender and sandwich press! Definitely the marker of a great hostel.

2. Bring snacks and protein powder

I brought a few meals and snacks with me to tide me over on the plane and after our arrival. See my new favourite non-traditional hummus recipe, below! I also brought some protein powder as an emergency if I needed a meal replacement, but also to add to whatever breakfast may be. Thankfully I was never without a vegan meal so I just used it with breakfast, as per usual.

3. Bring some cooking essentials

Planning on eating leftovers? Bring some containers to hold them. I was really impressed with my collapsible containers which were leak-proof, sturdy and collapsed easily when empty. I also cannot travel without a small paring knife that I protect with a knife case (obviously needs to go in checked baggage). Ziploc bags are also essential for oodles of things. Just make sure you know which bags had your sunscreen and which were holding food. Do not mix.

4. Figure out where you can eat

First, you need to know how to ask for vegan eats which you can find at most restaurants. Happy Cow was also great for locating vegan-friendlier restaurants and health food stores, even if limited in number. Sol del la India was a favourite of ours in Cartagena. I also consulted a few other blogs with vegetarian reviews from Colombian restaurants. Definitely scope out local fruit and vegetable markets as well as grocery stores for other purchases if cooking yourself. The typical Colombian breakfast is coffee/tea/juice, toast, eggs in some form (omelet or scrambled), sometimes an arepa, and fruit. Our B&B in Bogota was kind enough to make oatmeal specifically for me. We ended up cooking our own oatmeal at places that didn’t supply an adequate breakfast.

5. Do a cooking class

We started off our trip in Bogota and as you know, I was really excited about the cooking class. While we needed a Spanish translator (Juan was a vegan, to boot!), we were able to cook with a native Bogotan, in her humble abode that even had fruit trees within her courtyard. This was Dona Elsa’s first vegan cooking class and she was receptive to my requests to make a surplus of food for me to take home with me as leftovers. I was excited to try some new-to-me vegetables prepared ala Colombiano. We ended up making the traditional Colombian salad with avocado, a huge amount of vegetable soup (sancocho without chicken, filled with fava beans, green peas, green beans, squash/pumpkin (auyama), green plantains, carrot, corn, spinach and cilantro), frijoles (Colombian beans), yucca frita (fried yucca), patacones (refried plantains), papa fritas (fried criolle potatoes), fresh lulo juice along with a dessert that I forgot to write down. I was antsy about eating the fried foods but they were great. In fact, these were one of the best meals of the entire trip. The patacones and yucca fritas could not be duplicated elsewhere, in ay resto or when I made them myself in a hostel (I went for a non-stick, low-oil option). Sadly, I know the secret: frying in lots of oil. Twice. Not only was I armed with leftovers, I was now more familiar with the local ingredients and how to prepare them.

Here for the hummus recipe, instead? I don’t blame you…

I don’t know why, but I don’t make hummus on a regular basis. I break it out for parties and when I am travelling. This is currently my favourite non-traditional hummus. It takes a bit more work than your standard hummus, but the results are great. First, you need to saute some shallots (or onion) with rosemary to infuse a small amount of oil for your hummus. Ground pistachios and a touch of tahini are the base for this version that is also spiced with maple syrup and cinnamon. I didn’t think rosemary would pair so well with this, but it was a phenomenal hummus. Sweet, yet savoury. Lighter with the additional water, it isn’t as creamy as a decadent hummus, but you could add more tahini or oil to taste. In short, perfect for me. Enjoy!

Other hummus flavours:

Creamy Low-Fat Hummus

Ginger-Lime-Wasabi Edamame Hummus

Pomegranate Red Pepper Hummus

Bombay Hummus

This is my submission to this month’s My Legume Love Affair, hosted by Susan, to this month’s Herbs on Saturdays and to this week’s Weekend Wellness.

Strawberry and Roasted Chickpea Salad with a Cinnamon Vinaigrette

I needed to be weaned off the Colombian tropical fruit, but instead, I have been catapulted into the berry haven of southern Ontario.

Pick your poison of choice, right?

No stranger to strawberries perking up a summer salad, instead of balsamic, this time I opted for a savoury note with cinnamon. Cinnamon roasted chickpeas as well as a cinnamon vinaigrette. Strawberries confer sweetness, toasted almonds crunch with a hint of mint making this a much more complex salads. Serve overtop your favourite greens for a summer treat.

This is my submission to this month’s Anyone Can Cook Vegetarian for sweet spices, to this month’s My Legume Love Affair, hosted by Simona, to this month’s No Croutons Required featuring summer salads, to this month’s Bookmarked Recipes, to this week’s Weekend Wellness, to this week’s Summer Salad Sundays and to Deb for this week’s Souper Sundays.

Quinoa and Chickpea Salad with a Balsamic Tahini Dressing

Thanks for all the birthday wishes, guys.  All of the well wishes, emails, comments and phone made it a special day. And the pie, of course, it helped.

Today, though, I will be eating salad.

Intellectually, I understand the value of a great sauce or dressing. Sometimes, it is a sauce that makes a dish.  With a salad,  fresh greens are great but the avenue it will taste will depend entirely on your dressing.  It is probably no surprise that one can take classes specifically for Sauces and Marinades at George Brown College Culinary School.

While I make oodles of salads, there is only one dressing that I’ve popped into my leafy green salad repertoire. The super simple 3-2-1 dressing, where I sometimes have to remind myself which ingredient goes with the 2 and 1. (Note: Balsamic=3. Mustard=2. Maple syrup=1.)

I am trying to make life less complicated in the kitchen this year, and I am doing that partly by focusing on different dressings and sauces. This way, I can throw them on a multitude of dishes – whether as a hearty bean or grain salad, something with leafy greens, or even used in a stir-fry, etc.

The first dressing I want to highlight is this uber delicious tahini balsamic dressing that I spotted at Choosing Raw. I am loving all things tahini lately and balsamic remains one of my favourite vinegars, so I was eager to try out her dressing.

I dipped my finger into the dressing to test it out. Trust me, I licked it clean.. and another finger, just to make sure it was still so good. It passed the taste test again. I had to make sure I kept some for my salad!

The tahini provides a nutty and creamy backdrop accented by the sweet balsamic vinegar. The garlic adds a bit more complexity. The water thins it out so this isn’t heavy like oil- or mayo-based dressings.  Use it anywhere you’d enjoy a creamy balsamic vinaigrette.

Its initiation into my kitchen was with a light yet hearty quinoa and chickpea salad punctated by bursts of cherry tomatoes, cucumber and slivered kale. I usually massage my kale, but here, it countered the quinoa and beans nicely with its crunch. I added the dressing just before I ate so that it would still be quite light. I assumed the quinoa could probably absorb a heck of a lot more of the dressing, but this way it was wonderful. I also made a quinoa-less salad later in the week, subbing collards for the kale which was possibly even better.

I know I could drip the dressing onto anything but I was sufficiently content with my salads for the week. Definitely let me know how you enjoy it! I bet it would be wonderful on kale chips, too!

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness and to this week’s Summer Salad Sundays.

Garlic-Roasted Chickpeas in a Creamy Lemon-Dill Dressing

I like to think of myself as a self-taught cook. Although, technically, I took the introductory course in George Brown College’s Culinary Arts Program a few years ago. Exploring new vegan meals through cookbooks and blogs has been the real way that I have learned so much about cooking and my kitchen. I continue to share my recipes, hoping to share the little tips and wisdom that I have picked up on the way.

While I am fairly adept in the kitchen, the garden still remains a mystery to me. Sun, shade, companion plants, pests and bugs, oh my! Then there’s the proper way to grow them, how to feed them water and other nutrients… and finally how to properly harvest. It feels like there are so many things to learn about even after picking out the so-called “easy” plants I want in my garden.

Last year we had our first garden and not everything was successful. This year, in a new home, a new garden, we decided to keep things simpler: potted herbs, beans, zucchini and kale in the garden with more kale and collards interspersed amongst the garden. Then there’s the impulse buy of kabocha squash. Four tiny plants have morphed into GIGANTIC plants, seemingly overnight (hey, we were in Colombia). After a month, my plants are at least 5 feet long, with numerous flowers. Upon further reading, I am kind of regretting the purchase. Most people recommend covering the plants to keep away the pests. They suggest opening the covers for only 2 hours so that the blossoms can be pollinated, it must be pretty bad. Furthermore, did you know that squashes need to be dried while on the vine? Kabocha squashes, in particular, need to be stored initially at a high temperature and then again at a cool temperature for long-term storage? Sounds like these crazy vines are staying here all summer, oh my!

Another mystery to me is that I cannot seem to grow dill. Dill weed. It is supposed to be so prolific many consider it a weed. Both this year and last, my seeds did not sprout. This year, I also bought some seedlings. After returning from Colombia, they disappeared. I am guessing they died. I know they don’t like to be transplanted, but I was hopeful. Oh dear.

My other herbs are doing well, so I will have to rely on the grocer (and friends!) for my dill fix.

Have an abundance of dill? Or just a lover of dill? Definitely try these garlic-roasted chickpeas with a creamy lemon-dill dressing. It had been a while since I’ve had pan-roasted chickpeas, which were a favourite of mine 2 years ago, so I decided to break them out with this creamy lemon-dill dressing from Angela. She used it with tofu but the garlicky chickpeas worked well, too. This was glorious fresh from the pan, but due to the creamy nature of the dressing, it was absorbed by the chickpeas as leftovers and became a bit dry. If you think you might be going the leftover route, consider only adding the dressing just prior to serving.

Anyone have tips for growing dill weed? Should I try again?

This is my submission to this week’s Weekend Herb Blogging, hosted by Simona, and to this week’s Weekend Wellness.

Turkish Red Pepper, Chickpea and Cilantro Soup (Nohut Corbasi)

I can’t believe that a year ago this weekend, I was already biking to-from Toronto and Kitchener (120 km, one-way). While I am planning to cycle to/from Toronto and Niagara Falls in June (160 km, one-way), our fall-back is a shorter course that leaves from Burlington (90 km).

With so many things happening this spring (moving, Colombia, hiking training, etc), it has been hard to dedicate as much time to long-distance cycling. Funnily enough, I have still clocked more kilometers on my bike due to my long daily commutes (780 km already clocked this year). However, nothing beats the long rides on my road bike as true training. Two weekends ago, Rob and I did a short jaunt in the cold for 35 km. True, I cycle that much on a typical day but it is spaced out. But that was enough for me. By the end, my back was sore for some odd reason. One really needs to ease into these long distance trips.

I know I’ve been posting a few recipes highlighting high protein options for typical carb-heavy meals, but my main focus for protein-friendly meals will always be a combination of beans and veggies. Brendan Brazier has always recommended a 3:1 to 4:1 carb-to-protein ratio, preferably a liquid for easiest digestion after recovery from sports. This is easy to get from bean- and veggie-centric soups and stews.

While I didn’t encounter anything like this in Turkey, the recipe for this Turkish red pepper, chickpea and cilantro soup came from Classical Turkish Cooking. I bookmarked it while searching for ideas with celeriac. I really liked how fresh and vibrant this soup was without being heavy. The simple soy milk makes this creamy along with the pureed chickpeas. The red pepper confers sweetness, celeriac a hearty celery background and the parsley/cilantro combo complemented it all really well. It has simple flavours that worked so well together: perfect as a light yet filling soup for the spring. The original recipe suggests pureeing the whole soup and then straining it, but I don’t like pureed soups, so I used my immersion blender to puree it partially. I was able to enjoy the benefits of the texture from the veggies as well as the additional heft from the puree.

This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month‘s Simple and in Season, to this month’s My Legume Love Affair, hosted by Priya, to this month’s Bookmarked Recipes, to this week’s Sunday Night Soup Night, and to Cookbooks Sundays.

Warm Chickpea Salad with Mango, Pomegranate and Chaat Masala

I whittled my pantry down slightly. No more tofu, no more canned green peas, no more hazelnut butter. I polished off the frozen fruit with my breakfasts.

For some ingredients, I do a little happy dance every time we empty a container and put it to rest. White flour, please, I do not need you. Pasta, I loved you once before, but not now. Some ingredients just do not need to be replenished and those we celebrate empty containers!

Other foods have become staples. If we run out, I feel a bit antsy.

On the weekend, I inadvertently finished the last of our tamarind concentrate while making this salad. I also realized that we are awfully low on chickpea flour, due to Rob’s (healthy) weekend obsession with Besan Chilla. We also have no nondairy milk left.

These ingredients can be a challenge to find at reasonable prices, so I feel compelled to restock my pantry before we move. I know, terrible idea. We have hired movers, so it couldn’t be too bad, right? Actually, with my collection of beans and cookbooks, I am slightly worried that the 2 movers won’t be enough. Anyhow, before we move, I plan on fortifying our stocks. We will have tamarind and chickpea flour once again.

Now about this salad: It is a light yet hearty Indian-spiced chickpea salad from 1000 Indian Recipes that I first spotted on Lisa’s blog. Her high praise for 1000 Indian Recipes was one reason I picked it up, despite my embargo on new cookbooks. Lisa described this as a great salad for those not used to fiery hot dishes, which sounded right up my alley. Here, the chickpeas are mixed with sweet and creamy mangoes, sweet and sour tamarind, and tart and sweet pomegranate arils doused in a savoury dressing with ginger, tamarind and chaat masala. Cilantro, used both cooked and fresh, adds a brightness to the dish.

It was refreshing to break free of my typical Indian curries and savour such a nicely balanced salad.

This is my submission to Deb for this week’s Souper Sundays, to this month’s Bookmarked Recipes, to this week’s Weekend Wellness and to Cookbooks Sundays.

Warm Mediterranean Chickpea and Spinach Salad

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.

This is my submission to this month’s No Croutons Required featuring antipasto ingredients, to this week’s Weekend Wellness and to Deb for this week’s Souper Sundays.

Root Vegetable Mulligatawny

I know you raised an eyebrow when I posted the recipe for Banana Naan. Bread flour, what?!

Let me assure you that for my Indian Easter, I continued with the clean out my kitchen mantra and no-more-buying things for the pantry moratorium with the Janet-friendly part of the meal.

I had been eyeing Sarah’s Mulligatawny Soup ever since she posted it in January. My Mom told me not to stress about the meals, so I scoped out recipes that I could make with the produce I already had (we happened to be fortunate that cauliflower was on sale for $1/head for our pakoras). Almost everything else had been squirreled away in my freezer, or living without a purpose in my fridge (I was looking at half a celeriac and half a kabocha squash!). While Sarah also provided the recipe for the Celeriac and Pumpkin Curry, they don’t taste remotely similar.

Mulligatawny is a British Indian curry-flavoured soup and literally means “pepper water”. However, recipes seem to be so varied that anything goes. Tess‘ version of mulligatawny is primarily red lentils, lemon and cilantro, whereas this is a creamy, tomato-spiked vegetable curry-soup brightened with tamarind. The leftovers were definitely more of a curry consistency.

Preparing a huge batch of soup in advance is a great way to relieve the stressful prep before a large meal. However, I didn’t fully appreciate how much soup I would be making. Sarah suggested it would serve a crowd, and she didn’t lie. We definitely already had enough food to feed an army along with the pakoras, 2 other curries [Malai Koftas, and a Spinach Chana Dal curry], a couscous pilaf salad and dessert. Oh, and we bought naan, too. Those recipes are still forthcoming, no worries!

Why did we make such a feast? 1) To make sure there was something for everyone to enjoy; and 2) No cooking required for the rest of the weekend since we’d be eating the leftovers.

This is my submission to this month’s Bookmarked Recipes, to this week’s Weekend Wellness, to this week’s Sunday Night Soup Night and to Deb for this week’s Souper Sundays.