Tomorrow is also the day to sign up for Cycle Oregon. After mulling over our options, we decided to scrap the Houston-Austin MS 150. Instead, Rob and I will be training for the 1-day 100 mile Shiner GASP (Great Austin to Shiner Pedal) ride this spring. For many reasons, we switched allegiances. I always prefer the first day of the long cycling rides and this will allow us to enjoy some time in Austin afterwards. (Free beer from the Spoetzle Brewery once we finish doesn’t hurt, either). And yes, it is only a stepping stone. Our master plan (provided we snag a porter) is to do Cycle Oregon this fall.
Cycle Oregon is not for the faint of heart: 2200 cyclists. 7 days. The route changes every year and this year it is over 400 miles and over 30,000 ft in incline. The hilly route mimics a portion of our beautiful roadtrip from Portland to Burning Man. This time, it will be by bike instead of by car.
Having a goal is a great way to stay on track. Even though we haven’t started training in earnest yet (blasted knees!), reading Gena’s snippet in No Meat Athlete about raw foods, reminded me why it is good to incorporate a variety of foods into your diet. Cooked or raw. And raw definitely does not need to be a salad. In the winter (even Houston’s winter), it can be hard for me to eat salads.
Filled with veggies, this is a fun twist on chili, done raw-style. A hybrid of my raw chili dip and chili salad wraps, this is a fun high-raw hearty chili. Red peppers and sun-dried tomatoes spiced with chili powder, tamarind and cocoa powder (YES!) create a smooth sauce that coats more veggies and beans. I used cooked pinto beans to make this a filling dish (and in my experience, easier to digest than using sprouted beans).
Is anyone else planning to do Cycle Oregon? We hope to have a small Cobra* contingent.
*Cobras are the name of our biker gang. We are a very inclusive bunch. Join us!
PS. This is my submission to Anyone Can Cook Vegetarian Food for tomatoes.
I am no stranger to mole, but our recent trip to Mexico City, gave me an appreciation for Mexican food like no other. Fresh, soft and supple corn tortillas that blew my mind. An assortment of flavourful vegetables. Spicy salsa on the side, to add as much or as little heat as I could tolerate. Vegan eats were a bit hard to find, but after scoping out the right restaurants, we had unearthed some gems. My two favourite restaurants served an abundance of tacos. One of them served a delicious chocolate-infused mole sauce. Rob did a double-take after I ordered another taco and did not share. I had to savour another one!
Chocolate in savoury meals can be a bit tricky. A bit heavy handed, and it can sink in your tummy. A good balance of sweet, spicy and salty are necessary to balance the flavours well. This is an unusual spin on mole, in soup form, bulked up with vegetables and brown rice. The tomato-chocolate backdrop was a delicious spin without being heavy (and the initial puree prior to adding the stock would be a delicious sauce on its own). While this wasn’t in a taco, we served this with tortillas on the side.
Like mole, tamales are also a Mexican comfort food. Our next Mexican culinary adventures will be tamales. We were planning to have a tamalada (a tamale-making party) prior to Christmas, as tamales are usually eaten around holidays, such as Christmas and New Year’s. However, it is harder to schedule a large gathering of fellows than you might think. It means the tamalada will happen in the new year. With my recent chocolate themed eats, I will likely be proposing chocolate tamales for dessert.
What is your favourite Mexican comfort food?
This is my submission to Deb for this week’s Souper Sundays, to this week’s Weekend Wellness, to this month’s We Should Cocoa, to this month’s No Croutons Required and to this month’s My Legume Love Affair.
As I prepare to return to Canada for the holidays, Houston tugs dearly at my heart. With glorious December weather, it has taken less then 6 months for me to not miss snow. At all. Certainly, it does not feel very much like winter, but each time I cycle to work in shorts, I am positively beaming.
Life has been a terribly wonderful busy whirlwind lately, so I apologize for being behind on replying to comments and for my disappearance next week.
I have one fabulous treat to share before the end of the year, though. December is probably the only month I could get away with sharing so many treats.
This is dedicated to all those looking for the perfect homemade protein bar. In brownie form. Is there anything you can not improve by adding chocolate?
These brownies are so good for you, you wouldn’t even know it. Although I haven’t had time to make them for my Canadian excursion, I had a bit of forethought before flying to Mexico City. I was not certain of the vegan options, so I tried to cover myself with a protein-packed treat. I thought of making my chocolate mint protein bars again, but of course, I wanted to try something new.
Still based on cocoa and protein powder, this was a treat that wasn’t heavy on nuts and dates. Gooey and dense from zucchini, apple and a touch of oats and coconut flour with a heap of protein powder. Chocolate chips also added a great textural foil and bursts of sweetness. Rob decreed the chocolate chips essential to the recipe and confirmed you could not taste any hemp undertones.
While they may not be the best brownies, compared to all other brownies, they are definitely wonderful and possibly my favourite protein snack, to date. (For those interested in their stats: 219 calories, 7g fat, 26g carbs and 16g protein). I successfully halved the original recipe into my small 6″ springform pan, and it made enough for a short weekend trip.
Make sure to flatten the brownies as best you can, because there is no settling of the batter… and thus they may not look the most appealing.
Perhaps that is for the best. If you bring them to a holiday party, there will be more for you!!
Happy holidays everyone.
PS. The winner for Soup’s On was Move Eat Create.
Thanksgiving is over. December is here.
It is all about the holidays now, no?
Well, you know me, I kind of beat to the tune of my own drum. My forthcoming recipes may not necessarily be holiday-driven, but they will definitely be highly recommended. For yourself and others. And if that is not holiday-themed, I do not know what is.
This is a black bean soup I shared with my parents while they were in town. I had some lofty meals planned, but ended up working late and being on call, so things did not work as originally scheduled. I turned to this soup from The 30 Minute Vegan’s latest cookbook: Soup’s On! This is my favourite book of his so far, possibly because I love soups.
Mark’s latest book proves that complex soups do not need to take hours over the stove. With tricks like foregoing a slow saute for onions and prepping your vegetables as you cook your soup, a proficient cook should be able to make most of these soups quickly. Separated into chapters for basic broths, vegetable-dominant soups, heartier soups with whole grains, legumes and pasta, creamy blended soups, raw soups and desserts soups (plus garnishes and sides), this a comprehensive vegan soup compendium. His recipes highlight whole foods: vegetables, beans, whole grains, nuts and flavourful herbs. In addition to being entirely vegan, this cookbook caters to many special requests: no/low-oil, gluten-free (almost all), and mostly soy-free, too, and every recipe has variations to help you craft your best brew.
This black bean soup was no exception: lots of colourful vegetables superimposed on top of jet black black beans (Rancho Gordo’s Negro de Arbol beans). Bell pepper, carrots and corn with a dash of orange juice, cloves and liquid smoke for a Brazilian flare. The original soup was no-oil, but I opted for the oil-sautéed onion variation. I made the soup first and waited until dinnertime to make the plantain chips. The nuances of the maple-orange-cinnamon marinade for the baked plantain chips may have been lost on us, though. They also took twice as long to bake, but after Hannah’s recent gush of love for oven-baked plantain chips, I figured they may take longer.
With the plantain chips (unpictured), this would have been a stretch for a 30-minute meal, but it was quick. And the soup was delicious. Mark said it would serve 6-8, but the four of us devoured it in one sitting. (Sadly no leftovers for me). I was actually impressed that my Dad thought I had served this to him before. I assured him that this was a new recipe but two years ago, yes, I shared a (different) Brazilian soup with him. It was more stew-like with sweet potato and kale amidst the vegetable choice. I think I liked this one more. RG’s black beans were a hit: a bit smaller than your typical black bean while keeping their shape nicely.
I have been easily cooking my way through this delicious cookbook and can also recommend the Jamaican Jerk Plantain Soup, Holy Moley Soup, Himalayan Dal with Curried Chickpeas, Fire-Roasted Tomato and Rice Soup with Spinach, and Polish Vegan Sausage and Sauerkraut Stew. There are plenty more I will be trying out later.
I really want to share this cookbook with you and thankfully the publisher is letting me give a cookbook to one reader living in the United States. To be entered, please leave a comment here, telling me about your favourite recipe by The 30 Minute Vegan. If you haven’t made anything by Mark yet, have a look through the table of contents of The 30 Minute Vegan Soup’s On! on amazon (or my list above or below) and tell me what you want to cook the most. I will randomly select a winner on December 20, 2013. Good luck!
PS. Other recipes from Soup’s On:
PPS. Other recipes I have shared by Mark Reinfeld:
PPPS. There is still time to enter my giveaway for 365 Vegan Smoothies here.
I consider my blog to be a public food journal. And as I share my favourite recipes, I may unearth some trends.
Right now, I seem to be all about pecans.
(As evidenced by my maple pecan shortbread cookies, vegan cheesecake with a pecan shortbread crust, baked caramelized banana & pecan oatmeal and even a savoury brussels sprouts slaw with pecans and cranberries)
I say pee-cans, but recently, I can catch myself with a Southern drawl muttering pe-cahns, too.
Pecans are a taste of the Southern United States, and I am trying to relish in all good things here.
Take this pumpkin pecan butter frosting.
I originally made this as a way to tame our consumption of nut butters… and cookie butters. Did I mention how fast my parents devoured the cookie butter? Three days, three people, finito.
Rob declared this spread tasting like a hug. With the warming cinnamon with a pumpkin backdrop, I could see why. This was not as rich as our regular nut butters (obviously!), but it worked remarkably well as a frosting. Thanks to Gaby and Max, we used it to frost Sinfull Bakery’s monster vegan cinnamon bun for a fall-inspired treat.
Now it is your turn: How do you pronounce pecan?
The recent cold, wet and rainy weather put a temporary hiatus on our weekend cycling. Thus, with a bit of extra time on our hands last weekend, Rob and I crafted a delicious weekend brunch.
Rob was becoming a bit overwhelmed by our weekly banana surplus. I agree 4 bunches for a $1 is great, but probably not the best idea 2 weeks in a row. After packing our freezer with frozen bananas, we then caramelized the leftovers ones into this spin on a bananas foster baked oatmeal.
There are two ways to make this. When Rob and I team up together, we can easily divvy up the tasks: him caramelizing the bananas, while I mix together the rest of the oatmeal, which are then combined before baking. However, I have also made this solo, where I found it easier to simply caramelize my bananas, deglaze them with the milk and then directly mix the rest of the ingredients in the skillet, which is then subsequently baked. Less dirty dishes is always a perk.
While we have added the rum, we couldn’t really taste it, so it is definitely optional. Or, conversely add more if you want to taste it. Or perhaps drizzle it at the end.
In any case, you have a delicious breakfast. I prefer it warm, fresh from the oven. The sweet, caramelized bananas melt tenderly amongst the creamy baked oats. I have used both walnuts and pecans, with good results. If you have any leftovers, this is good chilled, too. Of course, that only works if you have leftovers.
Baked oatmeal made previously:
Baked Apple Banana Oatmeal
Baked Pumpkin Cranberry Oatmeal Breakfast Pudding
Baked Blueberry Oatmeal Breakfast Pudding
Apricot Oatmeal Breakfast Clafoutis
Rhubarb Baked Oatmeal
Peanut Butter Cookie Baked Oatmeal
This is my submission to this month’s Bookmarked Recipes.
I have embraced being a (temporary) Texan.
Summer in November? Yes.
Biking year round? Definitely.
I have obviously already forgotten about the hot, humid summer..
One problem, though: my dates are all messed up. Time is literally flying by. I saw an event for the end of November and thought it was weeks away. It was warm and sunny at the time… my internal clock had not registered that yes, it is indeed almost winter. At home, they’ve received more snow and cold weather than I can recall seeing in November.
I would be hard to pity me, though.. That warm spell disappeared and it is cold again. It will be a low at freezing point tonight. And I forgot (or did not pack?) my winter cycling gloves in Canada. Either that, or they are lost. I hope it is the former.
The warm weather partially explains my penchant for raw eats despite the season. The other, is that raw is easy to make and this was a recipe I knew would be fabulous. When Rob and I visited Ellen and Andy on our road trip to Houston, we shared a veritable feast for breakfast and these were my favourite treat. I have made raw (chocolate) macaroons before, but these were simply delightful. Apple, cinnamon and caramel-like dates are pulsed together with almonds and coconut for an autumn/winter-inspired treat. A touch of maple syrup and a sprinkle of salt made the flavours veritably pop.
These are so simple to make, but absolutely delicious.
Are you building your holiday treat roster yet? What are you excited to make?
This is my submission to this month’s Bookmarked Recipes.
Which food makes you giggle? An automatic response because you just don’t want to eat it.
While I have cooked and baked with prunes before, I subconsciously think of my bowels when I see prunes. I know it isn’t just me, because the folks in California have been rebranded prunes as “dried plums“. So many less connotations, while using different words.
Dried dates, apricots and cranberries get a lot of love, but prunes are rarely heralded. It wasn’t until I picked them up on a whim that I remembered how nice they taste. They aren’t as cloyingly sweet as dates or raisins, and have a much more complex flavour: deep and robust.
If you’ve been reading my blog for a while, you know I love to explore new breakfasts, although I rarely share them these days. I spotted this recipe for stewed prunes with citrus and cinnamon and figured it would be a great topping for my morning oatmeal.
I was drawn to this recipe for stewed prunes because there is no added sugar and the sweetness comes entirely from the prunes and orange. In fact, the sweetness is tempered by including the orange peel in the pot as everything simmers. A dash of cinnamon permeates the succulent compote and melds seamlessly. I halved the original recipe since I didn’t have a pound of prunes. I used half a Navel orange, cut into thin slivers, which delivered a wonderful flavour. Don’t be off-put by including the entire orange, peel and all. It works. Really well.
(I’ve done something similar before, years ago when I made Nigella’s Clementine Cake in which you boil 5 whole clementines (peel and all) for two hours until meltingly soft, add half a dozen eggs, sugar, ground almonds with a dash of baking powder before you throw it into the oven. The cake is oh so moist, not super sweet, but wonderful. Gluten-free baking at its finest, although obviously not vegan.)
Just as Molly suggests, the silky prunes develop a complex flavour throughout its hour-long simmer. Overnight, in the fridge, the flavours meld further. It was a delicious topping for my morning oatmeal and could easily top some yogurt or ice cream, if you are into that, for a delicious dessert. Warm and cold, I loved it both ways.
Other prune recipes that have caught my eye:
Tagine of Yam, Carrot and Prune from Moroccan Food and Cooking
Butter Bean, Prune and Tomato Tagine from Sanitarium
Georgian Red Beans in Sour Prune Sauce in Olive Trees and Honey
Spinach and Prunes with Beans in The New Book of Middle Eastern Food
Prunes Stuffed with Walnuts in Orange Juice in The New Book of Middle Eastern Food
Quinoa Tagine with Chickpeas, Olives and Prunes (Quinoa and Chickpea Marbella) at Diet Dessert n Dogs
Chickpea and Sweet Potato Stew in A Year in a Vegetarian Kitchen (recipe here)
Masala Chai Poached Prunes at In Praise of Sardines
Orange-Scented Hazelnut Prune Truffles at Anja’s Food for Thought
What are your favourite ways to enjoy
prunes dried plums?
What is better than a potluck with delicious vegan food? A potluck with delicious vegan food, complete with recipes!
Recently, some new friends invited me over for a Ripe-themed supper. Stephanie, the mastermind behind Ripe Cuisine, serves vegan eats at a few farmer’s markets in Houston but also has a recipe blog. I have gushed about her homemade coconut-almond ice cream before and since I knew her recipe for brownies was good, I was excited to see how her other recipes fared.
Broccoli “cream” soup with polenta croutons, baked zucchini chips, tahini mustard carrots, and cauliflower piccata were on the menu. Veggie extraveganza! Everything was delicious. I really enjoyed the carrots and polenta croutons.
My small contribution to the menu that evening was this cheesecake. I say small due to its size, not its taste. For my birthday, Rob surprised me with a smaller 6″ springform pan. I left my larger one in Toronto and brought this one so I could make smaller versions of dessert.
I love raw/no-bake cheesecakes. I have made them with cashews as well as tofu, but this time, I used them together. And I baked it. Both for synergistic results.
This cheesecake is a combination of a few recipes and both are knock-outs. The filling is courtesy of Ricki Heller‘s new cookbook, Naturally Sweet & Gluten-Free. Since these recipes are all gluten-free and sugar-free, they employ ingredients I don’t have in my (mostly) minimalist pantry. I tried to stay mostly true to her recipe, though, even scoping out lemon extract. I realized that having a concentrated lemon flavour without the sourness would be a good way to reduce the amount of sweetener needed, without resorting to Meyer lemons.
This was a delicious cheesecake. Possibly our favourite vegan cheesecake of all time. Very rich in a non-heavy sense, which can happen with raw cheesecakes, relying on cashews and coconut oil. However, sadly, after chilling in the fridge, it was no longer a lemon cheesecake; it morphed into a creamy, rich, vanilla cheesecake. Equally as good, just a different flavour. The lemon flavour disappeared considerably. I really like the tang from lemon juice, so next time I would add more lemon juice in addition to more lemon extract. It was a very nice cheesecake, though. I also liked how I had the height to really get a good size piece on my fork with the smaller pan. You’ll understand when you look at my (much more flat) lemon cheesecake squares. Rob agreed, and we both thought this was the best, most “real” vegan cheesecake we have eaten (albeit a fluffier European-style cheesecake, which is our preference).
And the crust? A perfect foil for the rich, more mellow filling. A salty-sweet cinnamon pecan crust with oat flour that I snagged from Angela’s pumpkin pie adventures. She tasted a few crusts and proclaimed this the winner. Definitely one of my favourite crusts, too. I liked that it was sweet and salty (no dates) and the cinnamon spike brought it over the edge. I was worried the crust was a bit crumbly but it held together well when serving from the fridge.
I try to keep this blog real, and yes, this cheesecake was utterly delicious. However, it also cracked. This could be due to a few things, but next time, I will add a basin of water in the oven. I did that with the Meyer Lemon Cheesecake Squares, and it worked well. With some strategic slicing, you could hide the cracks. Or find a saucy topping. (Ricki suggested a blueberry compote which I think would have been divine!) But really, it doesn’t matter unless you are photographing it because it still tasted delicious. Do you have any other tricks for cracked cheesecakes? What is your favourite vegan cheesecake recipe?
Ricki has been travelling the interwebs with her blog tour and I have been enjoying seeing her recipes all over the place. With all the thoughtful Q&As, I feel like I am really getting to know Ricki, the chef/baker, but most importantly, the person behind her recipes. A trained chef with a former catering company, watching her on video is like a fun cooking class, with so many tips about ingredients and techniques. I also recommend these recipes from Ricki’s new cookbook:
Ricki’s recipes from Naturally Sweet & Gluten-Free shared elsewhere:
PS. Today is the last day to enter my giveaway for Isa Does It.
I know I said I don’t like to play food guessing games with others. However, Rob is fair game. He gets it all.the.time. More along the lines of How does this taste? Sometimes, What do you think I should add to this? And then the infamous, What does this taste like? Guess what is in it!
You could probably guess just by looking at these photos, but I gave Rob smaller bits to sample. In fact, this was a two-step taste-test. Sauce alone and then after dehydrating it onto the bits.
First of all, this was a real simple recipe. Just whiz the ingredients together for the caramel sauce, stir it onto your “apple” bits and dehydrate for 12 hours.
Even before dehydrating the sauce, I thought it tasted great. Rob agreed. I asked him to guess the ingredients: cinnamon, almonds, and apple. Close: cinnamon, yes; almond butter, yes; but no apple, I informed him. That sweet taste was from dates.
I proceeded with the recipe, and then tried the now dehydrated sauce: oh my gosh, it tasted like sticky, wonderful caramel. Not too sweet, well balanced by the cinnamon. It had coated the “apple bits”. They were soft and sweet. Rob tried it and loved it. He still thought it reminded him of apple. Even though there was still no apple, Rob reminded me I had just created raw caramelized apple. He knew it before I did!
And that secret non-apple? Cauliflower! It really is a textural issue. Crisp yet soft (hard to explain). Sweet. With smaller pieces drenched in the sauce, you would never believe it was cauliflower. Bigger pieces had a more pronounced cauliflower flavour (and a telltale shape), but had a nice crunch.
Dehydrating is a magical thing. Definitely more than the sum of its parts. Looking at the recipe, there is a lot of water. You need it to be able to blend it smoothly, but after dehydrating it away you, the dates are more sweet and caramelized. Eating this straight from the dehydrator, still warm, was a treat. I only wish I had made more, because this did not last long at all.
Trust me, I have nothing against apple. I love apples. I eat a minimum of half dozen a week. I also love dehydrating apples into chips but usually save that when apples are ridiculously cheap in the fall. I make a small internal sob every time I shell out more than $1/lb for apples, which is the usual in Texas. (Although I nearly flipped out when I saw Honeycrisp apples for only $1.29/lb a few weeks ago.. those are ungoldy expensive in Toronto).
Thus, the question still remains: how would this caramel sauce taste on real apples (in the dehydrator)? I don’t think they would be as crisp, but definitely more sweet. I would be afraid they would collapse more into mush, but if you try it out, please let me know!
PPS. I noticed my typo for ungoldy. It was meant to be ungodly, but I like my new word. It fits.
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:
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
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.
Rob and I have been trading stories. He has been back in Canada for the last two weeks. He is hitting up all our old haunts, new joints (I knew he wouldn’t be able to resist the vegan boston creme donuts and other treats at Through Being Cool; he’s already tried the Toronto’s crookie (cookie-croissant hybrid) and scouting out Toronto’s cronut, too) and getting ready to spend time with his family for Thanksgiving. I am willing to bet most of my readers know Canadians celebrate Thanksgiving almost a month before the Americans, but if not, let there be no confusion. Canada’s Thanksgiving is on Monday.
This is a dish Rob made before he left. He is much better at tackling his recipe hit-list than I am. Possibly because it is shorter. While in Bend, Oregon, we discovered a restaurant with delicious food. For me, I adored their tempeh reuben salad (recreating it is still on my hitlist!) and Rob was adamant about recreating the sloppy joe sandwich.
While I have made Sloppy Joes with TVP, which I served overtop roasted sweet potatoes, I shared Isa’s recipe with Rob. With the extra spices, I knew he would really like it. Rob really liked their sandwich because it was served with a brioche bun. He looked around a bit but wasn’t able to find something in Houston. That did not deter him.
I no longer remember what protein this resto used for their sloppy joe, but Isa’s called for seitan which we didn’t have. Instead, Rob experimented with another Portland find: soy curls. Soy curls totally deserve their high praise. Similar to TVP in that they are a dry soy product, they not as highly processed. Soy curls are made by cooking, then drying soybeans, whereas TVP has been processed to become defatted. Their fun shapes are akin to pulled meat. I bought a bunch in bulk while in Portland and wish there was a local supplier because I know we will use them up quickly.
In any case, Isa’s recipe did not disappoint. She called it jerk-spiced sloppy joes, but the flavours were more muted. When I think of jerk, I think of bold flavours. Instead, this was tame. Nicely flavoured and palatable for the masses. The Caribbean flavours of allspice, cinnamon, and paprika were present and made for a lovely tomato sauce. Rob amped the sweet sauciness by adding red pepper paste. Lime juice balanced it nicely.
The second component to the dish was coconut creamed spinach and kale. Spiced with star anise, the Caribbean flair persisted. Instead of the brioche bun, Rob used a paratha to eat this. Mainly because that’s what we had in the freezer. This is a fusion household. Indian-Caribbean-American in one wrap. Use whatever vehicle you’d like. :)
While this recipe seems almost as elaborate as Rob’s epic Jackfruit & Kimchi and Sweet Potato Poutine with Tofu, this one didn’t take nearly as long to cook. Start to end was around an hour, which is a good thing since Rob has proclaimed this as a Rob’s Repeater Recipe.
Have you ever tried soy curls? What did you think?
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
One of my favourite parts of my roadtrip to Houston was meeting friends. Friends that I have only corresponded with through blog comments and emails.
I have met a few other bloggers in person and it can be both nerve-wracking and rewarding. It is a bit like online dating. You feel like you know them without doing it in person. There can be a disconnect. How well do you really know them? Perhaps only the part they have shared publicly. On top of that, I narrate their voices in my head, perhaps erroneously. I was a bit shocked when I met Hannah for the first time. I shouldn’t have been… but yes, she has an Aussie accent! (which you can totally listen to here). Or when I met Laura, and she said y’all within a minute. You know you aren’t in Canada anymore when they start saying y’all.
Anyways, this brings me to Ellen and Andy. I was thrilled to meet up with her for breakfast as we skirted out to New Orleans. I really felt like we connected and had Rob not reminded us of our 7 hour drive ahead of us, we could have chatted all day. Ellen and Andy knew me well enough to warn me about things I had not learned yet: Americans and their guns (apparently there is a city that require everyone to own a gun!), how expensive American health insurance can be (while I always knew American health care was the most expensive in the world, I never had actual numbers to feel. We needed to find bridge health insurance which is $500/month for healthy people!), and tips on how to beat the heat.
I am a lover of tisanes and Ellen had a delicious iced tea to sip. It has been a while since I’ve had iced tea. I grew up loving the uber sweetened Nestea and I know that in the US, iced tea can be simply iced tea. Unsweetened, in all its glory, which was a shock when I liked the sweetened stuff. This time, though, instead of a steeped black tea concoction, Ellen made an iced strawberry lemonade. I have actually stopped buying fruity teas (except apple cinnamon – I still like that) because I don’t like them. I don’t know what it is. I have gravitated to earthy, spicy chai-based teas. Or lemon (+/- ginger) ones. Or mint brews. But not strawberry. Anyways, I digress. Ellen explained she brewed it for iced tea. That’s the way they drink in the South. When in the South, do as the Southerners..
I tried it, and I was smitten. Ellen sent me home with my own package so I could make my own tea once I arrived. That tea did not last more than a week in my house. It was so good. Let’s just say, Houston is hot. A girl needs to drink.
While I have added it to the bucket list to try and recreate in my own kitchen (the tea seems to be mainly dried apples and strawberries with rosehip peels and marigold petals, that I will probably omit), I ended up trying this delicious brew first which uses my kitchen staples.
Warming spices cinnamon and cardamom are paired with a bit of zip from the ginger. If you leave it to steep a long time, cinnamon will be the dominant flavour but that is good, too.
Rob will tell you I have a hard time drinking water. He thinks it runs in my family. No problems with hydration when I make this, though.
PS. Also on the bucket list: making the apple cinnamon macaroons Andy made for breakfast (only one of many delicious treats for our breakfast feast). Delicious!
The carrot craze continues…
I am a proponent of eating lots of fruits and vegetables, and raw cuisine intrigues me. Dining at a raw resto can leave me beguiled: how did they do that? This goes beyond salads. Silky smooth lasagnas, luscious chocolate hazelnut cakes and brownies. This does not taste remotely like raw foods. Then I immediately want to try to make it myself. New techniques to bring you different flavours…
If you need any introduction to raw foods, raw desserts are definitely the way to go. No stranger to decadent raw desserts (Raw Key Lime Pie, Better Than Nutella Cheesecake, Raspberry Cashew Dreamcake), sometimes they go thump with the richness from nuts and coconut. It hasn’t stopped me from wanting to explore more desserts, though. Even better when they are lighter.
Last summer, I was a recipe tester for Amber’s cookbook Practically Raw Desserts and while the recipes are very flexible (I love her multiple variations!), one ingredient she was adamant about not substituting was coconut flour. It is unlike any other flour or shredded coconut.
I was dying to try was her Enlightened Carrot Cake. Nut-free, the base is made from carrots, apples and dates. Oh, and coconut flour. However, by the time I tracked down coconut flour and had the gusto to make this recipe, the book had already been shipped to the publisher (oops!). Thank goodness, this was one of the first recipes she shared online because it finally prompted me to try it.
Amber made this as a cute double-decker cake with a small springform pan. Since I don’t have one, I looked for an easier option. Cupcakes worked well with my last raw carrot cake (very good, too), and even though I had no muffin wrappers, I decided to try it out. After a bit of warm water pouring over the back of the muffin tray, the frozen cupcakes popped right out. It worked!
And yes, they were delicious. Because they are made with coconut flour, they are light. Coconut flour is defatted coconut meat, so it is a lower-fat coconut-based option for desserts. Most importantly, it is an ingredient creating a fluffier texture. As such, these cupcakes are so different than any other raw dessert I have made. The sweetness is not over-pronounced and it was a delicious dessert with a hint of coconut and cinnamon. Satisfying and surprisingly filling for a low-fat dessert.
Amber has two recipes as suggested frostings. I chose neither, although her fermented cashew frosting is still on my hit-list. My last cashew-date frosting was a bit dense and definitely not white, so I wanted to substitute the dates. Instead, I made an apple-cashew frosting. It was simple: apple + soaked cashews + ume plum vinegar (another acid and salt could work) + water. I liked how the fresh apple added bulk and sweetness. The consistency was just perfect after a chill in the refrigerator. Smooth and creamy.
Of course, now I am excited to make more recipes with coconut flour. Have you tried it yet?
Many of the recipes in Practically Raw Desserts use coconut flour, so I am excited to try more of Amber’s creations. I promise to do a better review of the cookbook when I finally get my copy. Here are other recipes that use coconut flour:
Maple Streusel Coffee Cake Squares in Practically Raw Desserts
Pecan Chai Spice Bars in Practically Raw Desserts (I made these as a tester but found the flavours a bit muted and the frosting too soft)
Pecan Shortbread in Practically Raw Desserts
Cake Batter Protein Balls from Chef Amber Shea (I have made these already. They are very good for something so simple)
Raw Apricot Jam Bars with Flakey Crust by Bonzai Aphrodite
Cardamom Chocolate Chip Cookies from Purely Twins
Peppermint Protein Bars from Purely Twins
Coconut Lemon Meltaways from The Hearty Herbivore
Raw Avocado Brownie from Bite-Sized Thoughts
Chocolate Avocado Cookies from Sprint 2 The Table