(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 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.
Not only can I get in trouble at grocery stores, I can also get in trouble at garden centres.
It makes sense, because it is like a grocery store with such promise for the future.
Originally, we had planned to keep things relatively simple. We tried out a few plants last year, and knew that our best results were with our herbs in planters. We were also able to harvest beans (snow peas, snap peas and flat beans), lettuce, Swiss chard and kale, although at much lower yields. Carrots – nada! Kohlrabi – nope. Beets- only the chioggia beets grew and they were way too small.. Zucchini- to be fair, we grew it in a very shady part of the garden and it died. Our rhubarb died a horrible death, too.
Our new home has a much smaller garden, but receives a lot more light. I am hopeful we will be able to grow some tasty delights this year. To keep things simple, the herbs would be a definite go, especially since I overwintered them in my kitchen and only had a few casualties (basil, thyme and even the Vietnamese coriander, boo, the last two both perennials). I was going to try my hand at kale again, both with the transplanted kale and with seedlings. After Rob’s mom’s success with dinosaur kale (lacinato kale) from a seedling (and plenty of sun), I was adamant I wanted to try kale from seedlings. I know kale grows easily from seeds, but I figured this could help get the plant bigger and me eating it sooner!
Locating kale seedlings is easier said than done. Not only did I not want the standard kale, I wanted heirloom kale. Home Depot? No. Canadian Tire? No. A local independent grocer had the normal curly kale, though. I decided to check in with the closest garden centre: Caledonia Garden Centre. Turns out they had just picked up some kale to sell. Lacinato kale and the normal curly kale. Perfect!
With my best intentions, I swear, I headed off to buy some lacinato kale. I perused their collection… next to the lacinato kale, they had redbor kale. I picked up both. They also had a curly kale and bought it just for fun. Then I spotted the collard section. The regular collards were only a $1; in it went… and then I perused the section a bit more…. they had heirloom collards! Vates collards, which are a bit more compact with an earlier maturation date. And Portuguese collards (couve). Never even heard of it but they looked a bit more frilly and white in their mugshot on the label. I was excited just to find lacinato kale but now I was ecstatic!! New veggies to explore! I resisted the Swiss chard since I had seeds at home to plant. Then I moseyed through the rest of the veggies…. and while I had no plans to buy squash, when I saw they had KABOCHA (!) squash seedlings, I impulsively threw them in my now overflowing tray of seedlings. At only $1.25 for 4 plants, it was an experiment I was willing to try.
When I got home, I had to investigate how to grow collards and kabocha squash! Where would they fit in my garden?
Thankfully squash can be grown in containers, so that’s where I put my squash. I am not sure where the 20 foot vines will go but if they make it that far, I will deal with it then!
The collards and kale have all been interspersed in the front garden, amongst the perennial flowers. I am hoping they become balmy ornamental greens throughout the summer. Hopefully the sun cooperates and we can feed them properly. Cross your fingers for a summer of green overload!
Looking for a way to use some greens? This is a bulgur pilaf salad with some Swiss chard sneaked in.. while it may call for a bunch of Swiss chard, it wilts down and makes you wonder why you didn’t add more.
Courtesy of Melissa Clark, I tweaked her Bulgur Pilaf with Dried Apricots from Cook This Now. Like my Middle Eastern-Inspired Olive Oil Granola, this bulgur salad is flavoured with cinnamon, dried apricots and pistachios. With a nod to my favourite bulgur salad, a drizzle of pomegranate molasses and pomegranate arils make this salad more interesting with their tangy crunch. This is actually a template for a great salad: mix and match with what you have in store. Don’t have apricots and pistachios? Use dried cranberries and almonds instead… or try raisins and walnuts.. Salads need not be stressful!