See below for the giveaway for Isa Does It!
If I had to pick a vegan rockstar, it would be Isa Chandra Moskowitz. Long ago, we was rocking it out on television, but now mostly vegan chef, author and blogger. She has penned 7 vegan cookbooks and her eighth book has been eagerly anticipated. As she explains in her newest cookbook, Isa Does It, her title makes more sense once you know her first name is pronounced Ee-sa. Thus, her title is a play on Easy Does It. ;)
As such, Isa Does It highlights mostly simple, quicker recipes (under 30 minutes!) that are foremost tasty. This is a cookbook for the beginner chef as well as those who want to reinvigorate their kitchens with new scents and textures, without breaking the bank or spending hours on top of the stove. Isa explains how she stocks her pantry, her kitchen cabinets and then details specific beginner techniques (with step-by-step photos), such as how to butcher tofu and tempeh.
With 11 recipe chapters that span the gamut from quick soups, salads, handheld, bowls, curries and stir fries, there is a lot of variety. Furthermore, not much is left untouched as Isa also includes fancier “Sunday night suppers” and breakfast/brunch ideas, too. Rest assured, complete meals are encouraged as desserts are included, too.
I admire Isa for a fabulously tantalizing blog, sharing her delicious creations. I guess it should be no surprise that some of my favourite recipes from her blog appear in the cookbook (see below). In addition, of the 150 recipes in the cookbook, the majority are brand-spanking new.
Beefy asparagus stir-fry with fresh herbs. Okra gumbo with chickpeas and kidney beans. Quinoa Caesar salad. Cucumber Ranch bowl with breaded tofu. Edamame hummus and tofu wraps. Belgian beer and seitan stew. Baked garlic-curry fries. Chickpea-Rice soup with cabbage. Coconut chana saag. Chandra Malai kofta. Goddess noodles with tempeh and broccoli. My Thai overnight scramble, breakfast scrambled chickpeas, oh please.
If you have tried Isa’s recipe before, you know the name of each dish never gives you the full picture. They are very descriptive of the ingredients, but something so simple may be more than the sum of its parts. I am eagerly waiting to pounce through this cookbook, page-by-page. Chocolate gingerbread cookies, anyone? I can already vouch for the ancho lentil tacos, tempeh orzilla, Jerk Sloppy Joes, lemon-garlic fava beans and mushrooms, chana masala (not my favourite but Rob liked it well enough), cucumber avocado tea sandwiches, chai spiced snickerdoodles, and now her delicious Moroccan harira with eggplant and chickpeas.
Harira is a Moroccan soup/stew that I have been meaning to recreate since I travelled to Morocco. Let’s just say it has been on my to-make list for many years. It wasn’t until I saw Isa’s recipe that I jumped at the chance to try it out. Harira is a very forgiving recipe. As I travelled through Morocco, nearly every restaurant had a different version of harira. Some with chickpeas, some with lentils, sometimes both beans, some with tomatoes, others with ginger, some with herbs, others not. I cannot say that I saw any with eggplant, but that is Isa’s slant.
First, I made a few tweaks to Isa’s recipe… mainly because I had no vegetable broth, so I used my impromptu nooch plus random spice blend. This time, I threw in dried parsley, lemon pepper and the 21-spice seasoning from Trader Joe’s. I also substituted spiralized zucchini for the noodles. Ingenious, if I may say so myself. Anyways, less about me, more about Isa. This soup was great. Bulky and satisfying with chickpeas and lentils in a flavourful tomato broth spiced with ginger, cinnamon, smoked paprika and saffron. Fresh mint and cilantro add a lightness, along with the finishing lemon juice. I use saffron so sparingly I am glad I finally found a great use for it! The textural foil of the noodles with the beans was perfect.
For someone new to veganism, the ingredient lists in her recipes may still seem a tad overwhelming (vital wheat gluten, nutritional yeast, chickpea flour, cashews, wine and fresh herbs) but these are rather commonplace in a vegan’s kitchen. Except the saffron, because well, that’s not a regular ingredient. Once you have access to fresh herbs, it is hard to return to the dried ones, so I understand the recent push for quality ingredients.
I really want to share this cookbook with you. Thankfully the publisher is letting me give a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Isa recipe. If you haven’t made anything by Isa yet, have a look through the table of contents of Isa Does It on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on October 31, 2013. Good luck!
PPS. If you pre-ordered your cookbook already, don’t forget to get your free Isa Does It tote bag.
PPPS. Versions of Isa’s dishes made previously, not all from Isa Does It (more recommended dishes can be found listed here):
Ancho Lentil Salad Wraps
Black Bean and Kabocha Squash Rancheros
Roasted Beet Salad with Warm Maple Mustard Dressing and Tempeh Croutons
White Bean, Quinoa and Kale Stew with Fennel
Asparagus, Nectarine and Baby Lima Bean Lettuce Wrap
Naked Oats with Spinach and Sun-Dried Tomatoes and Crumbled Tempeh
Tomato-Basil Zucchini Noodle Salad
Brown Sugar Cardamom Snickerdoodles
PPPPS. Isa’s recipes in Isa Does It that she has already shared on her blog, Post Punk Kitchen, and elsewhere:
Everyday Pad Thai
Seitan & Broccoli with Pantry BBQ Sauce
Cucumber Avocado Tea Sandwiches with Dill & Mint
Roasted Potato & Fennel Soup
Chickpea-Rice Soup with Cabbage
New England Glam Chowder
Quarter Pounder Beet Burger
Olive Lentil Burgers
Jerk Sloppy Joes with Coconut Creamed Spinach
Sunflower Mac (and Cheese)
Roasted Butternut Alfredo
Ancho Lentil Tacos
Dragon Noodle Salad
Pesto Risotto with Roasted Zucchini
Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds
Red Lentil Thai Chili
Creamy Sun-Dried Tomato Penne with Broccoli
Dilly Stew with Rosemary Dumplings
Meaty Beany Chili with Corn Muffins
Okra Gumbo with Chickpeas & Kidney Beans
Lemon Garlic Fava Beans & Mushrooms
Summer Seitan Saute with Cilantro and Lime
Tamale Shepherd’s Pie
Nirvana Enchilada Casserole
Garlicky Thyme Tempeh
Puffy Pillow Pancakes
Carrot Cake Pancakes
Marbled Banana Bread
Chai Spice Snickerdoodles
Rosemary Chocolate Chip Cookies
Note: I was given a complimentary copy of this book to review. The opinions expressed are entirely my own. You know I would have loved this book and would have bought my own copy. :)
Next on my hitlist of grocers to try was Canino’s. It is billed as a farmer’s market but I am not sure how much of the produce is local and sold by farmers. However, it doesn’t mislead you that fruits and veggies are at the forefront of this store. There are 2 components: the front portion and the back alley peppered with stalls selling mostly Mexican produce. The back alley is more akin to a farmer’s market and where the better deals lie. Come early and you can snag super specials. Like 4 bunches of kale for $1, 5 bunches of collards for $1, 30 limes for $1, 4 broccoli crowns for $1, 4 heads of cabbage for $1. BOOYAH! I liked how you could even mix and match the 4 for a $1 items so you weren’t swimming in produce. But if you know me well enough, you will know that yes, I bought 4 bunches of kale and 5 bunches of collards without a clue as to what I’d make.. in addition to the broccoli, cabbage, tomatoes and fresh black eyed peas.
Fresh black eyed peas were new to me. I’ve tried dried black eyed peas before but trust me, there is a reason they call them black eyed peas. And no, I am not talking about their cute black mark. I am talking about the pea business. THEY TASTE LIKE PEAS! I never captured that flavour from dried or canned varieties. Not entirely sure whether this was a seasonal fresh bean, I snagged a bunch and ultimately decided to try this Goan black eyed pea curry. The tomato-coconut milk infused broth was tantalizing, spiced with ginger, coriander, cumin and tamarind with a bit of sweetness from maple syrup (use jaggery for a more authentic flavour). Exotic yet light, I served it with brown rice. Since fresh black eyed peas were new to me, I pre-cooked them beforehand (~30 minutes) but I think this recipe would lend well to cooking the fresh black eyed peas in the broth (adding the tomato to the end since it is acidic).
I have earmarked the fresh purple hull beans for my next visit. Rob doesn’t mind going to Canino’s because it is right next to a delicious Mexican bakery: El Bollilo. I get my fresh beans and he gets some fresh churros!
PS. I also love that Canino’s opens at 6am nearly every single day (the back stalls apparently have their own random schedule). It is great for us early birds! :)
Not only for New Year’s Day, other black eyed peas recipe here:
You may not have noticed, but I snuck away last week. An absolutely epic road trip, starting at Portland, the vegan mecca, meandering through lakes and mountains, including Crater Lake, reaching our ultimate destination: Burning Man. I hope to summarize our adventures and if I don’t I’ll be sure to share if Rob posts anything on his website. He is much better at looking through photos afterwards. I have a hard enough time keeping track of my food photos. ;)
Before we left, I tried to cook through our pile of produce. Serendipitously, I had everything for this delicious Caribbean Stew. It is from Moosewood’s latest cookbook: Moosewood Restaurant Favorites. Through their collective, they run a restaurant in Ithica, New York, and have written many cookbooks over the past few decades. Most of my Moosewood cookbooks were bought/discovered at used book sales, although they are still keeping up with the times. Their latest cookbook, while not entirely vegan (they still use cheese, although less than before) and not even vegetarian (they have recipes for fish), includes updates from their restaurant favourites. Between their section dedicated to Soups (Thai Butternut Squash Soup, Texas Barbecue Bean Soup, Red Lentil Soup), to Main Dish Salads (Peruvian Quinoa and Vegetable Salad), to Curries and Stews (Lentil-Vegetable Sambar, Navajo Stew), a section dedicated to Beans (Basque Beans, Caribbean Red Beans, Creole Red Beans), and sides (Lentil Dhal), I was very pleased with their vegan recipes.
And this Caribbean Stew? It did not disappoint. A delicious medley of sweet potato, red bell pepper, tomato, cabbage and kale in a flavourful (not too) spicy broth made with ginger and green chiles. The dash of nutmeg and lime finish kept this special. As part of their growing process, Moosewood recommends more fresh herbs than before (I learned that lesson, too!) and this included fresh ginger, thyme and cilantro. They also recommended freshly grated nutmeg which is definitely more potent than pre-bought powdered. I modified the original recipe slightly, noted below. I decreased the ginger, although I probably didn’t need to be scared of the bit of heat it would impart. I also found the directions to cook everything on low to be too slow, so I increased my heat to medium-low and eventually medium. In the end, though, it was a fabulous soup. Tons of veggies with a delicious broth. A bit lacking in the protein department, I served it with the suggested brown rice. I bet you could easily sneak in some beans or tofu in there, too.
I really want to share this cookbook with you. Thankfully the publisher is letting me give away a cookbook to one reader living in the US or Canada. To be entered, please leave a comment here, telling me about your favourite Moosewood dish. If you haven’t made anything by Moosewood yet, have a look through the table of contents of Moosewood Restaurant Favorites on amazon (or my list below) and tell me what you want to cook the most. I will randomly select a winner on September 15, 2013. Good luck!
Other Moosewood recipes I have shared:
French Barley Salad
Chinese Cabbage and Fermented Black Beans
Spanish Green Bean and Lime Bean Stew
Japanese Winter Stew
African Pineapple Kale Peanut Stew
Italian Stew with Winter Squash and Chickpeas
Thyme-Spiced Toasted Pumpkin Seeds and Cranberries.
My parents, truly awesome souls, helped us pack in Toronto before our move. Rob and I (mostly Rob) had tucked our possessions into three categories: 1) perma-storage destined for my brother’s basement; 2) Texas-bound or 3) with us on our roadtrip. Granted, the kitchen was the last thing to be packed, especially since I was still using it. As our last weekend in Toronto continued, we had packed nearly everything from the kitchen. The cube was nearly full and we had successfully loaded all four of our bikes. (Initially, we were concerned they wouldn’t all fit)
I had one kitchen drawer left. We had to decide what to do with my spices. I have a
fewlot. My master plan was to bring my little jars down with me and replenish as needed once I arrived. I had already imposed a no spice replenish ban while in Toronto so I was due for more. For my less used spices, I figured I would simply use what I had left in my jar.
Instead, my Mom suggested I go on a spice holiday. WHAT? No spices for a year?! Even I have my limits. Spices are what make my food taste good! I was given one bag to fill. All my little jars came with me. Even the empty ones.
Now that the dust has settled, I pounced on these chickpea salad wraps. Sweetened with fresh mango, spiced with ginger and garam masala with a touch of cilantro. Sweet, spicy and tart – a great trio. Mash them up and then wrap it in a lettuce wrap for an easy meal. I was worried I would have needed to add citrus juice, but this wasn’t dry in the slightest. It probably depends on your mango, so your results may vary.
Can you tell I have become more simple in my kitchen? Something about the hot weather makes me more lazy at home. :P
In our minimalism, we have made it difficult to host big parties. Unless it is standing room only or BYOC (bring your own chair). For now, we’re maxed out at 4. You see, we only have 2 kitchen chairs. When we move our table next to the couch, we can fit another 2 people. It actually worked pretty well for curry and games last weekend.
We have a large curry repertoire, but decided to play it safe and serve our favourite: Dal Bhat. Like most curries, this one tastes even better as leftovers, giving us the perfect excuse to make a big batch in advance and keep leftovers for the rest of the week.
I still haven’t figured out what makes our Dal Bhat a Nepalese specialty. When our friend travelled to Nepal and hiked up to Everest base camp, she told us our dal was superior to anything she ate there. Dal bhat translates into lentils and rice, and it could be spiced in any matter. Random vegetables are also added.
Before I left Toronto, I spotted this curry: a Nepalese curry with toor dal. I wanted to use up the last of my toor dal before the move and it looked perfect. I really enjoy the creaminess of toor dal and this curry had many of my favourite spices also found in our version of dal bhat, including cinnamon, cardamom, ginger, and garlic. Is that what makes it Nepalese? No cumin or coriander, but this one includes tomatoes which I added to the tarka and cilantro as an (optional) garnish. How could this not taste good? Trust me, it was spot on delicious.
Have no toor dal? Red lentils or split peas would be good substitutes. Have toor dal and need more ideas? Here are other curries with toor dal:
Cumin-Scented Pigeon Peas with Mango from 660 Curries
Plantain, Cabbage and Coconut Curry with Split Pigeon Peas (Indian Cabbage and Plantain Kootu) from 660 Curries
Butternut Squash, Coconut and Lentil Stew (Aarti’s Indian Summer Stew)
Mixed Lentil Stew from Flatbreads & Flavors
The dust has settled… the boxes have been unpacked and we’re settling into a new routine.
As life becomes less chaotic, I am feeling a bit more lonely.
Friends and family seem so far away. It doesn’t help that Rob is sometimes working out-of-town.
At least I interact with my co-workers. I don’t know how Rob copes with mostly working from home. Not too much real people interaction except from the coffee shop down the road. Limited integration with other Texans.
So, be it resolved… our next goal has to become more social.
Baby steps. This weekend, we have cycling plans and curry+games plans [BANANAGRAMS!]. It feels good to get back into my social groove.
And these chili lime crackers? They bring me back to good times in Toronto.
Just before we left, I visited Superfoods Eateries, a quaint resto with take-away raw foods. Between Rob and I (and a few free samples), we tried a variety of dishes. Luc, one of the owners, was incredibly enthusiastic about explaining the menu. My two favourite dishes were the cheesecake and corn nachos. They also had a lovely sandwich at one point but I don’t see it listed on their website menu. Their selection varies from day-to-day, especially after each item sells out. (I really, really wanted to try their chocolate cake but it was not available until after I left). The coconut-based cheesecake was not as heavy as other raw cheesecakes and unique because it had a slightly fermented/cheezy zing to it! It was definitely special.
But those corn nachos, oh my. Delicious. They are corn and flax based but thin and crispy with an exotic twist from the orange juice and cilantro. Rightfully addictive and perfect with a dollop of guacamole. Now that I am miles away, I figured I would try my own hand at the nachos. I will admit that mine are not as good as the original, but they are still good in their own regard. I tried to add as much veg-powered nacho-like flavours to the chips. The chili and lime flavours were the highlight. The nuts and seeds make for a filling cracker, although a bit thick. As such these are more akin to crackers and weren’t as crispy as chips.. but still complex and delicious.
Anyways, here’s to a fun-filled weekend! :)
How do you combat loneliness?
I thought I had adequately prepared for a few days without a kitchen. I packed a paring knife, cutting board, can opener, garlic press and lemon press with me during our road trip. No pots meant I couldn’t cook up quinoa. No cups meant I couldn’t even boil water for tea. Never mind anything more fancy that needed a skillet. Basically, it meant I could make salads.
This isn’t a boring salad, though. In between unpacking and snacking on hummus, I made this delicious chickpea salad when we first arrived in Texas. Of course, after I stocked up the fridge. Super simple: mix and marinate. It looks uninspiring but it was a nice balance between the tart lemon, fresh cilantro and sharp garlic. Lemon zest? Well, without my zester, I shaved off the lemon peel and chopped it with a knife instead. However, the zest in this salad is from the garlic, not the lemon zest. The garlic was stronger when I originally made it, but it tamed itself for leftovers, which made it perfect for lunch. It was also delicious overtop mixed greens for a more green salad.
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).
I am thrilled you guys adore Vegansprout as much as me. I think there is something about vegans who like documenting and rating their food. We are a funny bunch in many ways, that’s for sure.
In her interview, Allison mentioned she wanted to host cookbook challenges. Anyone could join in on the fun, documenting their experience with the recipes. The first cookbook she chose? Vegan Indian Cooking.
I have tried (baked) pakoras and besan/khaman dhokla. For the cookbook challenge, I made these baked veggie squares. This is a fusion of the two dishes. A mix of shredded veggies are combined with chickpea flour and silken tofu. It is spiced with standard Indian fare. Since I chose to bake them in a larger container, they were more thin. However, they remained moist and flavourful. The tofu added a chewy egginess. If you like heat, add more chiles. For me, this was perfect. Topped with a bit of tamarind chutney, these were a delicious snack.
The kindle version of Vegan Indian Cooking was recently available for free. However, it was only for US customers so I missed my chance to snag it. A bit of searching led me to find a pdf version on the publisher’s website, though. The full cookbook is available here. Now you can have your own copy, too! Perfect! Please join in the first cookbook challenge. You can find recipe reviews from Vegan Indian Cooking on Vegansprout here. :)
Do you ever challenge yourself to try new recipes in a cookbook, too?
I have been reducing my sodium gradually over the past year and my sodium culprits are not table salt itself; instead it is soy sauce, miso and sauerkraut. Because of that, I still eat a lot more sodium than my parents. Packaged foods use salt as a preservative, thus canned and prepared foods generally contain more sodium. But Ravi’s soup is supposed to be homemade. He shared his (healthy) recipe. The numbers just don’t add up. Thus the culprit must be over-salting (and the red curry paste).
While Ravi suddenly passed away a few months ago, he leaves behind a quaint resto chain which serves delicious soups and sandwiches. I haven’t been in a (very long) while, but it was a sure-fire bargain on Friday evenings when everything was half-priced before they closed for the weekend. I remember one of their soups of the day, an uber delicious butternut squash soup with lemongrass that I wanted to recreate but it has since become a distant memory.
Another one of Ravi’s soups on my ‘To Make List’ has been his Curried Red Lentil and Apricot Soup. I would categorize this as the other kind of Indian food. If I have to tell you this is a curried soup, then it isn’t from India.
However, it has all the components of a great Indian dish: red lentils, tomato, a touch of coconut milk, garlic, ginger and curry powder. The dried apricots are what hold me from thinking this is an authentic Indian dish, but they work really well here. Chopped up in small pieces, you get bursts of sweetness that complement the savoury elements of the rest of the dish. Creaminess comes from the red lentils and just a hint of coconut milk. This soup is more sweet and bright than the cumin-scented pigeon pea soup with mango that I adore but it likely depends on the curry powder you use.
I know the dried apricots seem so odd, but they work surprisingly well. For some reason, their sweetness permeates the soup without being too overpowering. The leftovers were even better as the sweetness subsided slightly. Dried apricots can pack a bona fide punch of taste, so if in doubt, use less dried apricots.
Straight from their menu, though, this curried red lentil and apricot soup is so easy to make, it behooves you to make it yourself.. and with a lot less sodium.
This is my submission to Deb for this week’s Souper Sundays, this month’s Everyone Can Cook Vegetarian for orange foods, and Little Thumbs Up event, hosted by Eats Well in Flanders, organized by Zoe from Bake For Happy Kids and Doreen for my little favourite D.I.Y.
By the way, I loved everyone’s thoughts on how you pronounce (or not) besan. Richa suggested it was more like bay-sun, for anyone not wanting to sound like an Indian noob. I love how this flour which is more familiar in Indian cuisine has become more common.
Yes, I use a wealth of wacky ingredients but besan is peanuts compared to this next ingredient.
If I am lucky, I am able to find my wacky ingredients at one my favourite grocers. If you want to buy this ingredient at a grocery store, it needs to be an Indian grocer, methinks (I have spotted it in Little India: $2.50 for 100g). Or at a pharmacy.
But that’s because I was looking for Eno. Yes, Eno, the antacid. Eno kept popping up as I perused recipes for dhokla, also known as Steamed Chickpea Cakes, a type of Indian snack.
My only experience with dhokla has been at home (with this recipe), but there are many recipes. Some use a combination of beans and rice and others just use chickpea flour or besan (known as khaman dhokla). Most use eno as the rising ingredient although you could substitute baking powder (it may not be as fluffy, though).
Despite both Rob and my dhokla virginity, we decided to tackle the dhokla experiment. Rather, we tackled the microwave khaman dhokla experiment! Dassana shared a beautiful post with an uber simple recipe. You microwave the batter for 2.5-3 minutes and then add the tempered spices overtop.
Rob tackled this, as he is a fan of uber simple Indian recipes, and we were blown away. Flavourful from the mustard-curry leaf tarka but the actual dhokla, the steamed cakes, were spongy, airy and delicious. Rob microwaved ours for 2 minutes but the middle wasn’t fully set, so just zap it a bit longer if need be. The strength of your microwave will change the times, slightly, so experiment to see what works. If you over microwave it, it may be hard and dry, though. Alternatively, you could try the standard way with steaming, too.
How do you feel about using your microwave to bake? I also like this non-traditional chocolate protein cake that I bake in the microwave.
This is my submission to this month’s Bookmarked Recipes.
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.
I am currently on a mung bean kick.
Lets just say they’ve been in my pantry for awhile. Two years, perhaps more. I made one meal with them initially that was a bit lackluster, so it has been difficult to give them another try. But, in my pantry clearing gusto, I tried them again. And again. And again. Yes, I have made them 3 times in the past 2 weeks. Now, I’m hooked. You see, I just needed the right recipe.
Mung beans should be on your hitlist because they don’t need any soaking and cook up quickly, around 30-45 minutes. Even beans that are two years old. :) My trick is to slightly overcook them. Here, I cooked them until they were creamy-soft, nearly exploding. Some of my earlier tries were more intact than this batch, but still cooked beyond a firm bean. If you keep it more firm, it has a very pronounced “bean” flavour. It mellows as it cooks further, which I prefer.
So where did I get my mung bean recipe success? From Tess, of course. I made the Easy Indian Mung Beans from Radiant Health, Inner Wealth. Then I made her Mung Beans with a fabulous cilantro chutney from Get Waisted (more to share about that, in due time).
For my third time, I put my own spin on it: I decided to use her base recipe for the mung beans and add a simple fresh mango chutney. The mung beans were simmered with cumin and coriander until all the water is absorbed, then doused in fresh lemon juice. Mung beans are ok with just the spices, but much better with fresh citrus juice. Instead of a tarka, I wanted to highlight the mango chutney so I kept the beans simple. The chutney was simply a mix of mango, ginger, cumin and apple cider vinegar, but next to the mung beans, they were great.
Have you tried mung beans? Any favourite recipes?
You know how bloggers tend to post holiday dishes before the actual holiday? Do you think they make the same dish for the real holiday? Or make something new?
Me: a little from column A and a little from column B. Cooking for me, column B the majority of the time. For guests, perhaps some from column A.
For Cinco de Mayo, I shared my Mexican Chili Salad Wraps the week before. Rob celebrated Cinco de Mayo with a lovely corn and avocado salsa and oodles of other Mexican treats. No salad wraps. Except that was on May 4. On May 5, Rob and I actually went out for Thai food to celebrate a friend’s birthday (they actually had a few vegan options -youpee!).
But then, after seeing others share their Mexican eats, I had a craving for more Mexican. Post-Cinco.
Flipping through Bittman’s latest cookbook, VB6: Vegan Before 6:00 (good review of the cookbook here), I knew exactly what I was drawn to: black bean tacos with a tangy cabbage slaw. I had my mango “taco” wraps ready to go. I love all things “tangy” especially if it means lots of citrus juice (lime!). And well, beans, oh yes. I have used black beans in many Mexican dishes, but I was intrigued by Bittman’s suggestion to mash them, spice them (lots of garlic!), and then roast them.
It worked really well. While the beans crisped up in the oven, I made the beautiful cabbage slaw. It came together seamlessly. Call them tostadas with crispy flatbreads or roll them into tacos. My mango wraps were crispy but if you let the beans sit on top of the wraps for a while, the wraps absorb some of the moistness and became pliable again. Because they were very thin, they were very delicate and made a big delicious mess. A beautiful delicious mess. I can’t remember the last time I bought red cabbage, but gosh, isn’t it gorgeous?
So, for all you seasoned bloggers and foodies out there, do you remake your pre-holiday dishes? Or try something new again? :)