Do you think there is an old school vegan cuisine?
Stereotypical tofu, broccoli and brown rice? Nutritional yeast?
What’s the new school vegan?
Kale, quinoa and Brussels sprouts? Miso?
I say what’s not the new school vegan? Variety is key! Everything is fair game!
I may choose chickpeas day in and day out for a few months (you have been warned, hehe), then I am loving lentils the following month and the next bit is all about black beans. By the time I eat chickpeas again, I have forgotten how wonderful they were and the cycle repeats itself ad nauseum.
Out of all the vegetables, we buy broccoli fairly routinely. Rob loves it. Steamed, it is a simple side for any meal Rob wants to healthify. Rob also loves adding broccoli stems to besan chilla and tofu scrambles and creamy broccoli dal continues to be one of our favourite meals.
However, as rated by my most popular tags on the blog, broccoli does not even make my sidebar!
Thus, it is time to diversify our broccoli uses.
This is a rice pilaf from 1000 Indian Recipes which is basically old-school vegan gone Indian! Brown rice and broccoli fragrant from Indian spices with sweet caramelized onions. Savoury spices like cardamom, cinnamon and cloves infuse the rice as it cooks and a tarka (spiced oil) is used at the end to get the mustard and cumin seeds to pop. Sadly, I didn’t find this dish as flavourful as I anticipated and was a bit disappointed. Next time, I would increase the spices and perhaps decrease the amount of rice. And likely add some beans for a complete meal.
What’s your take on broccoli? Common vegetable often in the shadows?
Other broccoli favourites on my blog:
Broccoli and Cauliflower Salad with Lime and Cilantro (Whole Foods Detox Salad)
Lemon-Balsamic Glazed Chickpeas and Broccoli
Quinoa Falafels with a Cheezy Broccoli Bowl
Buddha Veggie Bowl with a Ginger-Miso-Lime Dressing
Confetti Veggie Salad with Mustard Curry Dressing
Forty Clove Chickpeas and Broccoli
Kelp Noodles, Baby Bok Choy, Broccoli and Red Pepper with a Coconut-Peanut Sauce
Spicy Peanut Udon Noodles with Tofu and Broccoli
Creamy Green on Green Pasta (aka Raw Kelp Noodles and Broccoli with a Creamy Lemon-Basil Whipped Avocado Sauce)
Broccoli and Red Pepper Stir Fry with Peanuts
Most people probably roll their eyes when they hear you have dietary restrictions. I know my food choices can be a pain in the butt for some people but imagine combining it with other allergies and restrictions? I have a friend with a severe allergy to sulphites, another friend who won’t eat nightshades and beans and I recently met someone with some crazy diet for interstitial cystitis and I could only remember her telling me she eats no spices. I love trying to find meals we can enjoy together, though. I think the worse was when I was trying to find common meals I could share with my grandfather who needed a low potassium, low salt, and low cholesterol diet. The low potassium part made it the most challenging since he couldn’t eat any whole grains, beans, nuts or seeds which are my protein sources. Meal planning is like a fun puzzle for me although others probably find it a headache.
Recently I was asked to suggest meals fit for entertaining. Not usually a problem, because I keep a list for myself in case I forget. However, there was a caveat: no garlic, no onions, no leeks, no shallots, no green onions (no alliums). I know there are multiple reasons to avoid them (including those who are doing the FODMAPS thing), but they continue to be a staple in my diet. More than just aromatics, they have a lot of health benefits, too.
Never daunted by a special diet request, I mustered up a few suggestions (Raw Zucchini Alfredo, Raw Tacos skipping the onion in the salsa, Thai Tempeh Wraps with a Mango Ginger Sauce, Sushi Salad Bowl with Avocado and Asparagus, among others with minor modifications). In the end, Ellen made my
Vanilla Sweet Potato and Kale Curry and it received high praises from her and her guests (YA!).
The request planted a seed in my head, though. What kinds of meals are naturally free from alliums? I know some people just don’t like chopping garlic and onion, and some Indian recipes call for asafoetida as a substitute. Thus, I looked through my Indian bible, 660 Curries, and while I didn’t pick a recipe with asafoetida, I picked one without onions and garlic.
Cooking without the typical aromatics meant we needed flavour from elsewhere: loads of savoury spices. Cinnamon, cardamom, cumin, coriander, all the good spices Indian curries are made from. The special spice, this time, was amchur/amchoor (mango powder).
I’ve used amchoor before in chaat masala used with Malai kofta and a warm chickpea and mango salad. It is made from dried green mangoes, conferring a sour tangy flavour, not unlike vinegar or lemon juice. Since I substituted tomato passata for fresh tomatoes, this is a very pantry-friendly recipe when you run out of even the most basic perishables (onions, garlic and lemons) and don’t feel like going grocery shopping when it is snowing in April (!). The cilantro does perk it up, but not necessary.
Anyways, in essence, you are making chickpeas cooked in a nicely flavoured tomato sauce. No fuss, you simply simmer then away for a while as you tend to something else. Like most curries, they make fabulous leftovers and I ended up enjoying them overtop fresh green spinach as a quasi salad.
Do you feel overwhelmed or welcome the challenge of dietary restrictions?
Variety is the spice of life. It is possibly the best spice in the kitchen, too.
You can probably tell I like to experiment in my kitchen… so many great recipes to try and share. So many new things to explore.
You’d think I’d run out of repertoire. Me, too. Not yet, at least.
Case in point. I made yet another new hummus. This time I shunned the chickpea and traded it for roasted carrots. I kept my favourite hummus classics: fresh lemon juice (with a strong flavour from the zest, too), garlic and tahini. Smoked paprika and cumin for more depth of flavour. This is a very creamy dip. Lip-smacking good.
Faced with some leftover hummus after a party, I decided to turn it into a thick dressing for my salad. My last carrot (ginger sesame) dressing was paired with quinoa, avocado and tomato. This time, I juxtaposed it against black rice, tomatoes, baby greens and fresh herbs.
A note on black rice, possibly one of my favourite rices to date. When I cut fruit out on my sweetener-free challenge, I knew I was going to miss some of the many benefits from eating whole fruits: fiber, vitamins and anti-oxidants. This was how I stumbled upon black rice, also known as purple rice or forbidden rice. It has a lovely short-grain rice feel similar to my favourite medium-grain brown rice with the added bonus of more protein and more anti-oxidants. Turns out that colourful is better for you, especially when talking about rice. I liked that the black rice wasn’t too sticky and had great flavour naked. As such, it was fun to throw it into this salad.
I ended up tossing it with an herbed spring mix (a mix of baby greens that includes dill, cilantro and parsley), which I thought brought this to the next level. Not the greens, but the herbs. I keep forgetting how simple herbs can totally elevate a dish from ho-hum to hoo-ya! Just a dash of fresh herbs was enough and in truth, the herb that stood out and complemented the salad best was the dill.
After I ate this salad, I had a bit of tummy rumblings. My Mom asked me what new foods I had eaten lately. Everything I eat is new. (Actually, at first I said nothing. Nothing crazy new) Except for the leftover hummus, everything else was new. It was my first time trying black rice and the herbed lettuce greens. Furthermore, I drank a mamey shake, too. Exciting times at the beginning of the week!
Pinpointing culprits when eating fresh foods can be a challenge for me without a lot of sleuthing. Mostly free of FODMAPs other than the garlic, I don’t think that’s the problem. A repeat salad had no problems so who knows what it was. Perhaps the chocolate walnut dessert from the night before? Probably. Too many walnuts? Who knows… it isn’t a problem now.
Here’s to more black rice. Have you tried it yet?
With limited time, I have been trying to multi-task. Studying on the subway to work… picking up groceries after my weekend work-out… and even combining social activities with cooking. While still cooking the majority of my meals on the weekend, I have invited friends to come over and help cook. Cooking + friends = fun times! Leftovers are good for me, too! While I usually make 2 dishes and a dressing each week, I try to pare my menu down when friends are over. One dish only. Preferably a recipe I know tastes good.
This is another one of Rob’s Repeater Recipes. Whenever we see cauliflower on sale, this is what tugs at our tummies. Red lentils envelope chunks of cauliflower in this quick curry. Of course, what separates each curry is the specific spice blend and this uses Bangladesh’s signature spice mix: panch phoran (Bengali 5 spice mix). You might remember it from my Bengali Quinoa and Spinach Bowl with the simple combination of cumin, fennel, nigella, fenugreek and mustard seeds. For this version, I stole some cauliflower to make (Baked!) Lemon Cilantro Pakoras and swapped in additional zucchini.
I love it when Rob helps out in the kitchen, and he has really taken to sharing his Indian cooking tips with my friends. We’ve also made Dal Bhat and the Split Pea Dal with Ginger and Lime at other times, highlighting simple and tasty Indian home cooking. These are all lessons from Indian Cooking 101.. what will Indian Cooking 102 include?
Spring has sprung? Wishful thinking?
Rob and I took advantage of the glorious weather this weekend to ride our bikes for the first time this year.
Having my bike cleaned and tuned over the winter meant I had a sparkly bike to ride! Except I noticed my fender is broken, so I have to figure out whether I will fix that.
We used this as an opportunity to bike to our new favourite restaurant: Hot Beans. Turns out the shops and restos in Kensington Market are open for the long weekend, YA!
I don’t know why, but it took me a while to finally try out Hot Beans, a fast-food vegan resto with burritos, tacos and nachos… and my favourite: burrito bowls. Sounds possibly terrible, but it is vegan goodness in its glory. Filled with vegan staple goodness: beans, brown rice, salsa, lettuce, chili aoili and vegan cheese sauce with your main topping of choice. Ask about their special menu. Mix-and-match but you can basically pick from Ancho-spiced TVP, seitan, black beans, lentils and Rob’s favourite: BBQ jackfruit. Add hot sauce as you see fit. Rob and I both had similar versions of the The Bill’s Big Dick, aka BBQ jackfruit + Ancho TVP burritos (mine in bowl form, Rob in burrito form).
I figured we would be Ancho’ed out but later that afternoon, Rob was whipping up Ancho lentils! Destined to be a Rob’s Repeater Recipe, because it was so easy and SO GOOD. This recipe didn’t make PPK’s Top 100 list for nothing! Spicy, but not too spicy, and a bit sweet, these lentils were so flavourful. We went really low-key after such a lunch-fest, stuffing Romaine leaves with the filling and topping them with thick slabs of avocado. Rob doesn’t like collard wraps as much as me, but he gave the Romaine boats two thumbs up. Romaine is definitely sweeter than the darker leafy greens and the inner part of the leaf makes it easy to scoop up a beany filling.
Am I behind the times? Have you made these lentils already? If only Rob didn’t finish off the last of our green lentils with this batch.
How do you like green wraps? What’s your favourite? I like collards because they are bigger and easier to make transportable wraps but I was really digging the lettuce this time around.
There was a time when I would get curried out. Too much curry. I couldn’t keep up with Rob.
Now, curry has become a staple for both of us. Except I don’t think you can tell by what I share here. Be it resolved to share more of our Indian eats. They have converted me.
In my mind, there are authentic Indian foods and Indian-inspired foods or Indian-spiced foods. The latter referring to when you spice things up with curry powder. While I have thrown curry powder into Indian curries, bean and quinoa skillets, and couscous pilaf, I have also added it to tofu chowders, sweet potato hummus, balsamic roasted veggies, kabocha squash flatbread, curried-mustard dressing, raw pineapple rice and more recently tofu scramble. The trick is not to make everything taste like “curry powder”, if you know what I mean. This can mean using different types of curry powder (picking one you like is most important; I am partial to Penzey’s sweet blend), adding other spices, using different vegetables or cooking methods to shake things up.
I was drawn to this Indian mung bean stew for its simplicity but I knew it would not be lackluster. Instead of the typical red lentil curries I adore, this is a brothy soup.
A flavourful broth is created from fennel, cumin and ginger. Indian cooking doesn’t always have to be thick curries. Carrots and collards add colour and mung beans make this filling. Lemon juice brightens it up. The curry powder is added as a finishing spice, at the end of cooking, for a different twist to the soup. Pick a curry powder you like because a little goes a long way to flavour the stew. Fennel and cumin will enhance the curry powder, too. As a note, I used sprouted mung beans because that is what I had on hand, but whole bung beans would be equally as good as would any other small bean, like adzuki, too. My only suggestion is to cut up your carrot smaller than I did, mimicking the size of the beans, for better mouth-feel.
Are you a curry powder fan or a curry fan? Or both?
I have been meaning to write a post about kale for a while.
As 2013 began, I had a few friends inquire how best to eat kale. Be it resolved to eat more kale? It may be many moons later, but there is no better time than to eat more greens than yesterday. Or if you need a greener boost, how about upcoming St Paddy’s Day?
I have talked about vegetable ratings before (Nutrition Action’s winner of the veggies is kale followed by other leafy veggies) but Dr Fuhrman’s ANDI (aggregate nutrient density index) score is probably more widely disseminated. Whole Foods has started to rate its produce by publicizing ANDI scores. While not a perfect system at all, it prioritizes nutrients per caloric cost. I agree with Anthony’s musings on the ANDI scores which suggests this may confuse people. Focus on whole foods, primarily vegetables and legumes with occasional fruits, grains, nuts and seeds. Why battle it out between greens, when one should try to rotate through them all? Kale, yes, but also Swiss chard, spinach and collards. Throw in Romaine lettuce and mixed baby mesclun greens. Go Asian with baby bok choy or another Asian green. Try out chicory to see if you like it more than me.
I had elaborate plans to create a green eating guide, but as I waited, procrastinated, let life happen, others posted great greenery cooking summaries. Lindsay recently posted videos on how to strip and cook kale. I also found this nice guide from Epicurious. I will not reinvent the wheel but I will continue to share my green eats.
As I told my friends, be persistent. You may not like all greenery preparations right away. Instead of a raw kale salad, try kale chips. Add kale to your soups or stir fries, instead. Or
hideblend it into a smoothie or baked good. Slowly integrate them into your diet until you find something you like.
Here is a lengthy list of ideas for numerous greens. Raw, cooked, I’ve got you covered for your greens. Once I started, I just couldn’t keep away any of my favourites. I even limited myself to leafy greens. Cabbage and Brussels sprouts are for another list.
Soups, Stews and Curries:
Stirfries, Skillets and Pastas:
Pizza topping (kale chips!):
As a side:
Inside a wrap with peanut dressing
As a wrap:
Plain Kale Chips (with a video)
The options with greens are endless. I continually find new recipes and new favourites.
Case in point: this Indian-spiced Chickpeas and Kale. Not authentic Indian but authentically good. Cumin, cardamom and ginger augment garam masala to create a quick dish with chickpeas and kale. A touch of tahini adds a hit of creaminess that transcends its small amount. The greens are wilted in a stir fry but fully flavoured and juicy. Paired with chickpeas, this makes a complete meal.
What is your favourite way to eat greens?
When I photographed this, I was worried it may look eerily similar to the Red Lentil and Spinach Curry (Vegan Tikka Masala). Red lentils + tomato + spinach… This one has carrots, isn’t as red and is more soup-like than the curry, though. I think they look reasonably different, so trust me I am not recycling photos! No lost photos for this dish…
In truth, it was the success of the tikka masala that had me throwing bountiful fists of spinach into yet another red lentil dish.
I have made the traditional Turkish red lentil and bulgur soup before, having learned it while travelling in Turkey. A humble, yet decidedly filling and nutritious soup, it was one of our favourite meals on our trip, especially when we learned how to cook it ourselves. This version, courtesy of Turquoise, is billed as a humble peasant soup. The lentils must make it peasant-like because there is nothing bland about this. I love the addition of two different kinds of smoked paprika and cumin (I did not stifle the full amount of smoked paprika and it was ok!). I added in the spinach, because, well, I had tons of it and it is easy to incorporate into thick soups. However, the best part of this soup, is the finishing spiced oil. I am used to this in Indian dishes, which is called a tarka, when spices like cumin, coriander, garlic and ginger can infuse oil that is added at the end of the cooking. This isn’t an Indian dish, so dried mint and smoked sweet paprika are fried at the end to permeate the oil. It was actually very pretty when drizzled over the soup. Sorry, you guys got photos of leftovers! Have no fear, the leftovers tasted as good with the tarka already stirred into the soup.
Do you use the tarka method for your cooking? Outside Indian foods?
Rob is gone this week.
To a work conference.
His dilemma yesterday was whether to go a talk from Al Gore, Tim Berners-Lee (he invented the web browser), or Neil Gaiman (a fantastic author according to Rob). All 3 happening at the same time. Rob had to clue me in on the last two since I have only heard of Al Gore. (In the end, he chose Al Gore’s talk about The Future). Today he is going to try to track down Grumpy Cat. In the flesh. She is here, too.
As I’ve shared before, Rob is the king of hot meals on the weekend. His specialties are tofu scramble, arepas and besan chilla. But this weekend, alone with some tofu and veggies, I pulled them all out for a hot lunch and made myself some scramble.
While it seems like the majority of recipes (even Isa’s) call specifically for extra-firm tofu, this time I opted for Chinese-style soft tofu. Turns out this specific tofu is made so close to where we live, too. I wonder if I can get a walk-in discount?
I’ve used soft tofu in a scramble before and now I prefer it to the extra-firm. Who wants a dry scramble? Who wants to wait for their tofu to be pressed? Not me! I want mine fluffy, flavourful and filled with veggies. This scramble certainly fit the bill: spiced with cumin and curry powder, the assorted vegetables played a roll in the colourful plate. Since Rob was not here to make arepas as a side, I just ate the whole thing. Delicious!
Rob likes to update me on his foodie finds while away: yesterday’s lunch was jicama slaw with captain-crunch-encrusted chicken strips in a bacon waffle cone and a trip to the flagship Whole Foods store. After he sees this, I think he’ll want some of this curried tofu scramble when he returns, though.
Long-term vegans are probably well-versed in their tofu scramble preferences. Do you like firm or soft tofu in your scramble?
OK, file this under “I don’t need to try that again“.
Not this dish. Chicory greens.
I am warning you: evil. Turns out not all greens are as lovely as spinach, Swiss chard and kale. Chicory leaves look like dandelion greens and they (likely) also taste like them: BITTER! They are cousins, after all.
This dish had such promise. I used freekeh, which is young cracked wheat with beautiful smoky undertones, and chickpeas and spiced it with paprika, cumin and pomegranate molasses. Thyme and lemon, too. Sounds beautiful but thwarted by the bitter greens. The original recipe called for ground lamb (which I obviously omitted) but I doubt that would overcome its bitterness. Next time, I’d suggest using a milder green like Swiss chard or kale. Although, the leftovers were not as vile.. either that, or I slowly became accustomed to it.
I was going to say that, in retrospect, this was obviously not meant for me since I am a pitta (which shuns bitter foods). Although, turns out the joke’s on me: chicory greens are good for pitta. I guess I must take after vata in this regard. Or maybe this is all messed up since it isn’t an Ayurvedic recipe.
So, tell me, do you like bitter greens? If so, how do you enjoy eating them? If I ever try them again, I’ll go with this dish for Moroccan Braised Mustard Greens, which I’ve tried and enjoyed. Maybe I just had a particularly bitter bunch?
Winter has arrived. Or least poked its head up. It was frigid as I biked to work on Friday. Cold and windy, a terrible combination. No snow at that time, but -11C with the windshield (12F for my American readers). Snow came later.
It is supposed to warm up again this week, although the city already dropped down the salt. Snow and more importantly, the salt, is what causes me to pack up my bike for the season. I was hoping to break 13,000km on my bicycle odometer this year. My goal used to be 12,000km but I surpassed that last month. I am 300km short of my goal. With a 20km daily commute, that would only take me 3 more weeks, basically right before Christmas holidays. The odometer has been ticking since I bought my commuter bike in October 2009. It followed me as I cycled to Cornwall, Niagara Falls and Kingston. Averaging over 4000km each year, it seems more impressive than it entails. This year, Rob and I did very little recreational cycling. My distance is purely based on a longer commute. It is amazing how quickly the extra distance can add up.
I will have to see how much rain we get before I decide how to get to work on Monday. Bike or transit?
In addition to the cold, one of the things I do not like about the winter is the limited amount of fresh vegetables. In the summer, everything is at my fingertips. Cheap local produce at its peak. Now I am not as excited by the grocery flyers… veggies rarely make it to the sales page. I try to capitalize on anything veggie-like on sale. Mushrooms, greens, broccoli, carrots, anything.
This week spinach and red lentils were on sale. 4lbs of red lentils for $1.27. 3 bunches of spinach for $2 (last week it was 2 bunches of spinach for $1). What amused me most was seeing how many people were buying the spinach. So many people! The grocers kept wheeling in more spinach. Big bunches, too. Spinach for the win!
When Ella posted her Red Lentils and Spinach in a Masala Sauce, I knew it was destiny. Destined to be my dinner. Turns out it was also my parents’ lunch when they came to visit last weekend. A last minute change of plans had them staying for lunch. Thankfully I had something that everyone could enjoy.
I made my own curry paste with toasted cumin and coriander seeds and combined it with ginger, cilantro, smoked paprika and garam masala. Tomato paste and pureed tomatoes made this a bit more complex and the cashew butter a more luscious body. Red lentils cook down into a mush and the spinach added a healthy bulk. A nice, solid curry. Tikka masala without the tikka? Probably not… this isn’t a super creamy sauce. Cashew butter can only accomplish so much! Next time, I might add in tempeh, like Rob did with his Tempeh Tikka Masala.
What are your favourite vegetables in the winter?
PS. Is tomato paste always so sweet? I licked some from the can and it was so sweet! My can is definitely no sweetener added, so I wonder if it is a side effect from my sweetener-free challenge.
I was really tempted this weekend. My parents were over and my Dad surprised me with berries for dessert. He was equally surprised when I shared that I wasn’t eating fruit right now. Have no fear, this will likely be temporary.. unless I enjoy it too much. Think all desserts have to be sweetened? Not true! Gabby shared these delicious carob almond butter cups with me and you would never know they were sweetener-free.
Savoury Indian dishes have fuelled me during my sweetener-free challenge. While I have cooked up quite a few Indian dishes, I still feel like a novice to Indian cooking. Pangal, aviyal, dhokla, they are still foreign to me. I probably don’t even pronounce them properly. Leafing through 660 Curries and 1000 Indian Recipes, I know there are tons of curries and likely 1000s more beyond the pages of these cookbooks.
Thankfully I don’t think I will ever tire of the holy vegan trinity of beans+grains+greens. I eat it every day. These are staples throughout the world. I still have my favourite repeater curries, but like to mix things up with seasonal produce.
Here, this simple savoury red lentil and zucchini curry from World Vegetarian reminds me of Nepalese Dal Bhat and the Split Pea Dal with Ginger and Lime combined with hefty chunks of zucchini. Jaffrey says this dish is typically made with green bottle gourd, instead of zucchini, but the latter is easier to find.
I am a sucker for creamy red lentils and while it didn’t have the zip that dal bhat delivers, it was a great curry. I find that most curries are a bit too watery for my liking, especially if eaten fresh. So, I have suggested starting with less water. You can always add more to thin it out, but it is kind of a pain to boil that extra water away. It will thicken a bit as leftovers as well. I also ended up using less oil, salt and chili and adding more lime. Definitely season to taste, as I probably could have added more heat with the chile flakes.
With all the recent sweets, it was probably no shock that I’d jump on the chance to try a sweetener-free challenge. Early in the summer I tried to reduce my fruit consumption, to no avail, as local berries arrived and continued to excite me throughout the summer. In the fall, came the figs and apples. Now we have pomegranates, too.
This time, I tried caramelizing it like I do with onions. A long slow braise to express all the natural sugars while taming the boldness of the anise. Silky and sweet, I really enjoyed fennel this way. I sprinkled it with cumin and lemon juice for a second level of flavour. Then, it is tossed with quinoa in a punchy salad spiked with cilantro and dill with chunks of lemon. The Aleppo chiles added a nice wave of heat contrasting the sweet fennel. While caramelizing the massive amount of fennel, you may wonder how everything will fit into the salad, but trust me. It wilts a bit and I loved that this was a fennel heavy quinoa salad, instead of a quinoa heavy salad. Tossed overtop baby spinach, it was delicious . Two guesses as to where I got this recipe. With such focus on each ingredient, you might guess Denis Cotter, but no, it was from another great, Ottolenghi. It was reminiscent, but better, than his barley and pomegranate salad I made last year.
The original salad also calls for pomegranate arils, which I added for one serving, just as I started my sweetener-free challenge. It elevated the salad to a whole other dimension. I wonder if it was because I knew it was the last fruit I’d be having until the new year.
Have you ever tried a sweetener-free challenge? Do you think I am nuts for trying it?
With less free time, I have had to trim my bloglist. I can’t seem to fit everything into a day, so I am focusing my blog reading in the morning.
However, all bets are off if I can’t sleep at night.
I recently discovered this incredibly hilarious blog. Maybe you’ve run into her blog already? Jenny, The Bloggess?
Just read these two posts and I guarantee you will be laughing:
I don’t want to give away any of the punch lines, but it makes me look tame. Crazy Janet buying 10 squashes is nothing compared to this!
Crazy Janet buying 10 squashes means more squash recipes for you, though!
This is a recipe I bookmarked years ago when Deb first posted it: Squash and Chickpea Moroccan Stew.
I stashed away a preserved lemon and green olives a bit too long, just for this recipe.
Turns out that while I had the squash and green beans, too, I didn’t have any chickpeas. My freezer collection had been depleted. Undeterred, I pulled out the next best thing: chana dal, or split chickpeas. Except they aren’t typical chickpeas, they are black desi chickpeas. A tad smaller, a bit firmer, they have a thick shell which makes them look black. However, chana dal splits them in half and removes the tough outer shell. I figured they would cook up faster than unsoaked chickpeas, too. Have no chana dal? Try split yellow peas instead (soaked would be best)… or used cooked chickpeas like in the original.
While my stew looks nothing like Deb’s original version, I am sure mine was equally as delicious. I liked the creamy nature of the chana dal as a back drop for the stew along with cinnamon and cumin. The buttercup squash was sweet and complemented the grassiness of the green beans (yes, my plants were very prolific this year). For further depth, green Cerignola olives and preserved lemon make this an exotic twist of flavours.
I was trying to tackle bookmarked recipes last month and I wonder if I should keep this one bookmarked so I can try the original version? I still have half a preserved lemon left!
While I still have many more bookmarked recipes courtesy of a great vegan mofo, I still tackled many of my dog-eared bookmarks and depleted my pantry items. Thank goodness most of the recipes were successes!
What have you bookmarked recently?
What are your favourite non-food blogs?
Last year, I teased you. I told you about all these delicious meals I was making but not sharing the recipes.
Russian Sauerkraut Soup (Shchi) – This was a favourite recipe and Isa has already shared the recipe here (I loved the book’s smokey version with liquid smoke, coriander seitan, sliced cabbage along with I also added some white beans)
Sesame Wow Greens, a spin on oshitashi – so simple, yet a delicious way to eat spinach. I should try it with chard and kale, too.
Luscious White Bean and Celery Root Puree – this was how I got hooked onto celeriac!
Rice Paper Rolls with Kale and Asian Pear with a Peanut Coconut Sauce – delicious in a zucchini wrap
Fastlane Cabbage Kimchi – I preferred the ginger version instead of the spicy version (did you know that kimchi normally has fish sauce or shrimp in it?)
White Bean Farro Soup with Chickpea Parmigiano – the topping is what made this dish special
All of the recipes were from Terry Hope Romero’s new book, Vegan Eats World which is available today! And those were only a few of the recipes, since I tested over 30. This is a vegan cookbook geared at international cuisine, from Colombian Coconut Lentil Rice to Moroccan Vegetable Filo Pie (Bisteeya) and (Belgian) Beer Bathed Seitan Stew with Oven Frites (the latter were two of my recipe requests!). Terry tackled fun recipes from around the globe. She uses authentic ingredients while still putting her own spin to the dish.
One of the drawbacks of this cookbook is that she uses authentic ingredients. My cupboard explosion is partially due to Terry’s influence when I bought frozen pandan, Korean pepper flakes, canned jackfruit, freekeh and annatto seeds, among others. I can credit her with discovering many new favourite ingredients, too, including star anise, celeriac and freekeh.
As a recipe tester, I received my cookbook last week. It was captivating to read through the cookbook and discover even more recipes I want to try. There were so many recipes I couldn’t test them all.
Recipes in her book range from fancy to easy weeknight meals. Some are more involved (she has recipes for Afghan Pumpkin Ravioli with Spicy Tomato Sauce and Garlic Yogurt Sauce) or incredibly easy (like Coconut [Black Eyed] Bean Curry (Lobia). The marker of a good cookbook, though, is having repeater recipes. I even photographed this one before when we made it with red lentils instead of green. Lover of all things curry, Rob has adopted this into his Repeater Recipes as a quick and simple meal both of us enjoy. We may have moved across town, from one Little Ethiopia to another, so we have easy access to injera. Terry also has a recipe for (Almost) Instant Injera, along with other dishes to make your own Ethiopian feast.
While I encourage you to pick up your own copy of Vegan Eats World, thankfully, Terry agreed to me sharing her recipe for Ethiopian Lentils in Berbere Sauce (Yemiser W’et) and Berbere Spice Blend. Enjoy!