Can oats taste like rice?
The folks who sell Cavena Nuda seem to think so.
Cavena Nuda is a Canadian innovation: a new hull-less form of oats. The oat grows with the hull, but it falls off much more easily than standard oats. Regular oats need to be heated and milled until they can be de-hulled. As such, they are more environmentally sound and nutritionally superior to regular oats. After Angela tried them, it took me a while to find them but I eventually located it at Ambrosia and later at Bulk Barn.
They don’t taste like oats, though. Cavena nuda is the complete oat kernel, so while they are in the shape of rice, they remind me more of farro or oblong wheat berries than rice per se.
That didn’t stop me from trying to cook it into a risotto-style dish, though. Lacking rice and cheese, I am hard pressed to call this a risotto but it is a nice meal. Since it has a few components, this is a dish that will dirty up a few pots but it is delicious and worth the effort. To simplify the recipe, you could skip the tempeh as it was good even without it, although it adds a flavourful protein component.
Here, you cook up the cavena nuda (or farro, or rice, or even orzo as Isa suggests), which is added to some cooked onions, garlic and sun-dried tomatoes. Spinach is wilted at the end. The topping is a crumbled tempeh spiced with fennel and coriander. It is a nice addition but certainly not necessary if you are short on time, or short on tempeh.
Other dishes with farro I’ve spotted:
Scarlet Rosemary Chickpea Farrotto from Keepin It Kind
Farrotto with Tomato and Artichokes from Eating Well
Farrotto with Shiitake Mushrooms and Beets from TasteFood
Spiced sprouting broccoli with roast parsnip farrotto and citrus-rosemary butter from For the Love of Food
Purple sprouting broccoli with leek and shallot farrotto from Denis Cotter at BBC
Risotto-Style Farro with Caramelized Onions, Squash, and Kale from Cate’s World Kitchen
Baked Coconut Kale Salad with Farro from Super Natural Every Day
Farro and Millet Risotto from 101 Cookbooks
I am loving the conversations from the last post about the evidence surrounding eating a Mediterranean diet. The New York Times wrote a follow-up article that summarizes my feelings pretty closely: there is a surprising lack of evidence for nutritional recommendations. While in medical school, I remember being taught that the only thing shown to keep weight loss on long-term was bariatric surgery. Perhaps that is because the proper studies have not be done. To be fair, I learned the DASH diet with was better than any single medication to reduce high blood pressure. Hopefully, the flurry of interest from this past study will propel researchers to investigate plant-based whole foods eats. The New York Times suggested a vegan diet is not a long-term option, but I disagree.
Onwards with another Mediterranean meal? Vegan AND delicious?
I love it when I know it is going to be a good week. By Sunday, after I do my batch cooking and a bit of taste testing, I have a good idea how my meals will be for the week. Flops or wins? I never seem to know with these Random Recipes.
This one was a big win!
Dom pushed us to randomly pick a recipe from our (physical) recipe pile. I still like to print out my recipes for the week and sometimes throw in bonus recipes if there is empty space on my page. While cleaning the kitchen table, I decided to tackle one of my recent but neglected clipped out recipes.
Sometimes I am blown away by the simplicity of good food. I wasn’t expecting this to taste so good as it did, so I was pleased to have such great tasting lunches all week.
This recipe was for a ribollita, an Italian peasant soup featuring vegetable soup with day-old bread. Most versions use leftover vegetable soup, but here we create a complex soup simply from roasted vegetables. Roasted fennel was new to me, but I really liked the medley from roasted red peppers, zucchinis, carrots, mushrooms and onions. White beans add bulk and the giant corona white beans were a perfect match to the chunky vegetables. Sliced cabbage added an almost noodle-like feel with some structure to the vegetable soup. I added both tomato paste and red pepper paste to the broth simply because I was too lazy to open a new can of tomato paste. I really liked the deep flavours from both pastes, but feel free to use only tomato paste if that is what you have on hand. I omitted the bread completely, so I doubt this is still a ribollita proper, but it sounds like a wonderful addition for this hearty soup.
Which soups are warming your belly this winter?
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?
Back then, I spotted this tantalizing soupy stew from Denis Cotter with squash, chickpeas and fennel and I knew I wanted to try it. I bookmarked it last year, and now that I have an abundance of squash and these vegetables are back in season, it was time to make it!
Whenever you make a Cotter recipe, be prepared to dirty a bunch of pots and pans. I stream-lined the process slightly by omitting the croutons, but still oven-roasted my squash for the soup. I have become smitten with eating squashes I don’t have to peel (kabocha and delicata) but roasting makes peeling squash a heck of a lot easier. I have my tricks for tackling butternut squash, though. I pierce the squash a few times with a fork, then microwave it for 5 minutes before peeling it. I also usually peel the tubular and bulbous parts separately.
This soup did not disappoint. Chickpeas and squash go so well together. Savoury cumin and fennel seeds augment the mellow fennel, leek and shallots. Ginger and chile flakes add a nice zip and lemon juice balances it all. A hearty meal in a bowl, perfect for warming up with this colder weather. A new favourite, for sure.
Am I the only one who gets into trouble during the summer? Trouble in my kitchen, I mean…
So many fruits and veggies to eat at their peak, sometimes I can’t decide what to eat first!
I recently was in Montreal and stopped at the Jean Talon farmer’s market. It was a good thing we didn’t use our bikes that day, because we came home with tons of fresh fruits and veggies. 5L of uber sweet wild blueberries from Lac Saint Jean. Rob and I demolished them within a week just eating them fresh. I also picked up 10 lbs of beets, peaches and carrots. We decided to stop before we bought some freshly picked corn, too. I like to think I have limits, but our list of purchases may suggest otherwise!
At home, I still had some cherries but wanted to focus on the blueberries. So what to do with the cherries? I really enjoyed them marinaded in balsamic vinegar, used both as a sandwich topper but also as a dressing (and topping) for quick salads.
This got me thinking about pickling my own cherries.
I found a few recipes but settled on a savoury pickling spice, filled with all the components of Chinese five spice (Szechuan peppercorns, cinnamon, star anise, cloves and fennel) along with bay leaves. I consulted with my Mom because I wanted to decrease the sugar and swap it for another sweetener, and she recommended not tinkering with the recipe because sugars and salts really help keep the proper preservation. So I didn’t… to be able to keep these pickled cherries for a while in my fridge once my fruit obsession has waned. However, if you want to consume the cherries within a week or so, I see no reason why you couldn’t omit the sugar or swap it for agave or maple syrup just like my simple balsamic marinaded cherries.
Since my cans are not sealed, I snuck in a taste and loved the cherries! A bit sweet, but with a nice savoury backdrop from the Chinese five spice. I plan on using them for salads, but I will let you know if I find other tasty ways to use them!
Next pickling project: Beets, I am looking at you! Anyone have good recipes for pickled beets without too much sugar?
I have talked about my inherited spice drawer before, but I did not tell you how I am positively smitten by it. It is a bit nonuniform as I haphazardly slotted in new spices in a hodge podge of old bottles, but the easy access to rows and rows of alphabetized spices is positively beguiling in its sheer simplicity. I used to have a rack of test-tubes filled with spices. As you can tell, though, my favourite spices cannot be contained within 12 test tubes. When I move, I need to devise a new spice system. The problem? I don’t know what my next kitchen will look like, or what the next one after that will look like… I need something practical, functional and most importantly: adaptable. The Kitchn has some great ideas but nothing that wows me. This one is really cute, but I want something that is both light-proof, air-tight and portable between kitchens. For now, I am thinking of finding similar white-top glass bottles (from Bulk Barn or Solutions) and storing them in a lightproof box. Do you have a tried-and-true system?
Rob has suggested downsizing my cookbook collection before our move to the US. I suggested 20 cookbooks. He thought I could do better. I have over a year to figure things out or negotiate with him. hehehe.
I am constantly amazed how a simple change in spices can lead to a completely different meal. In this case, I was curious about using 2 seemingly polar spices together in a savoury dal: cloves and fennel. Who knew that they would work so well together?
The Bengalis, that’s who!
This Toasted Moong Dal with Spinach is a Bengali curry adapted from 660 Curries. Not only is the strong fennel and cloves special to Bengali cuisine, but the lentils (moong dal) are toasted which firms them up. They do not disintegrate like red lentils. Rather, the toasting enhances their nuttiness allows them to keep their shape. This is known as a bhaja. Feel free to substitute your favourite green for the spinach.
Back to the spice issue at hand – what is your favourite way of storing your spices?
Thanks for all the encouragement guys after my last post. The comment didn’t phase me too much as I know when my recipes turn out well… I love being able to share that same joy I experience, hence the blog and hence hosting meals with friends.
Sometimes I feel like I am on a roll in the kitchen. A week filled with great dishes, each one working out perfectly.
And then, it dries up.
Last week, I did the unfathomable for me. I threw away food.
Over the Christmas holidays, I made homemade sauerkraut. I scoped out pickling salt after my grandmother’s insistence and followed the recipe to a T. 5 pounds of cabbage with 3 tbsp of salt. Nothing fancy. No seasonings. After its first night, it needed a bit more liquid to completely cover the cabbage, so I added some more salt water. I used a (very heavy) car battery [long story how I have that...] to really pack the cabbage down. And then I waited.
It said it would take 4-6 weeks.
After 2 weeks, it started to grow mold on the surface (also known as scum or bloom). Which I removed. Apparently it is normal?
Another 2 weeks went by, more scum. The cabbage tasted like cabbage. Not even that salty.
After another 2 weeks, the scum was making the house smell. I knew sauerkraut could make a house smell, but I figured it would smell like sauerkraut.
The cabbage still didn’t taste like anything more than cabbage in a muted salty broth. Six weeks in, no change and lots of mold. That’s enough.
So it got tossed.
I am a sauerkraut failure.
Oh well, I will have to shell out the big bucks for the really delicious Bubbie’s sauerkraut instead.
What else has been going on in my kitchen?
Sadly, my lackluster results were mostly the meals I had picked to share with friends. I hate it when that happens. Although I know I am my harshest critic when serving others.
I made the White Bean Farro Soup with Chickpea Parmigiano from Terry’s new cookbook. The soup itself was pleasant and my guests really enjoyed it (moreso than myself). It became more special when you added the chickpea flour parmigiano which added a lemony tang to the soup. The soup ended up improving as leftovers and Rob adored it atop his weekend besan chilla.
A few days later, I made this soup, a Roasted Garlic and White Bean Soup that I modified from Jessica. Like the last soup, this one didn’t wow me either. I always have high expectations when people say this was the “best dish ever”. I don’t think I seasoned it properly but it was still good. Just not GREAT. I liked the chunky yet creamy roasted garlic and white beans (I used marrow beans from Whole Foods). I omitted the nutritional yeast since my go-to vegetable broth powder includes nutritional yeast (I use Tess‘ delightful Chicky Baby Seasoning, by the way). I think kale would be better, but I substituted collard greens since they needed to be used.
And lastly, I made Sarah’s Split Pea Sunshine and Saffron Soup. I didn’t even photograph it because it turned an ugly murky green after being pureed thanks to the (unpeeled) kabocha squash. The soup had such promise- split peas, kabocha squash, carrots, leeks and a host of savoury spices including saffron. I even made the cute (but labour intensive) sunshine carrot cut-outs!
I used red split peas for the first time (courtesy of Whole Foods in Mississauga) and it took over 4 hours before they softened for my liking. It was gorgeous before I threw my handheld blender in there. That’s when the flecks of green were pretty. It was also pretty tasty in the little spoonfuls I tried. But the blender muddled the soup – in looks and taste, unfortunately.
Hopefully your cooking adventures have been better!
Any tips for homemade sauerkraut??
My Mom doesn’t think I should post recipes that I don’t eat myself. I have to trust others to tell me how it tastes but I can tell you how easy it was to make. Although even Rob and I can disagree on whether we like a dish, considering both Rob and my parents liked the Tel Kadayif, the Turkish shredded phyllo dough dessert, I deemed that a quorum for a good recipe. And with its stupid-easy simplicity, definitely blog-worthy.
This is another dish I made for others at a party, with no intention of eating myself. In fact, I had planned to use half of the stuffing for the phyllo rolls, and just eat the remainder of the filling myself, without the phyllo dough. Somehow, though, I just kept wrapping the phyllo rolls and by the time I looked down, there was no more filling left. Plus, we were already late for the party, so we brought half the rolls with us and left the other half at home to bake later.
These Moroccan phyllo rolls were so good that I ended up eating them for a few meals.
The filling was very nice, filled with roasted vegetables (zucchini, red pepper, onion and fennel) and spiced with all my favourite savoury Moroccan flavours – ginger, paprika, cinnamon and cumin. I have become scared of roasting veggies with spices, so I added the spices to the veggies right after they were finished roasting. The dried apricots added a touch of sweetness and weren’t overpowering in the slightest. The fresh basil added a nice twist, as well. While the original recipe from Eat, Drink & Be Vegan suggests serving these more like a strudel, because this was for a party, I made them into little appetizer phyllo triangles.
These are nice as is, but let me tell how you awesome these rolls are with the Balsamic Maple Sauce. The sauce was so simple to put together, yet filled with flavour. It didn’t even seem like a lot of dressing but a little bit goes a long way. Actually, refrain yourself, because too much sauce could easily overshadow the subtleties of the rolls.
I still have some sauce leftover and wondering what else I could use it with… Dreena suggests drizzling it over steamed veggies, baked sweet potato or using it for anything that needs to be dipped. Sounds like a good plan!
For once, my Mom could snicker that her grocery store was better than mine.
You see, I was on a mission to buy parsnips to make this stew. My trusty Sunny’s didn’t have any.
I found parsley root, with beautiful parsley leaves attached to it. It looked almost identical to a parsnip, which to my eye, is a white carrot. However, they don’t taste the same. Good thing I didn’t buy it!
I had to venture to a “normal” grocery store. Or T&T, since they have parsnips. I bet the Farmer’s Market would have some, too.
While we’re at it, let’s push the boundaries some more (truthfully, parsnips are not that adventurist for me). I don’t like licorice but like tarragon. Why not try fennel? I am so happy I tried it, because I loved this stew, fennel and all!
Continuing with my white bean kick, and my abundance of kale, I modified Isa’s Quinoa, White Bean And Kale Stew from Appetite for Reduction. I thought it might be plain and boring, but it was anything but. It was sublime. A great, comforting stew with tons of mellow flavours without bogging you down. I substituted the leek for onion and fennel, swapped the white potatoes for sweet potatoes, upped the carrots and parsnips and used up the last of my kale including the stems, which was only 1/2 lb.
Thankfully, this soup makes a ton. I will be slurping it up all week and then some!
I honestly had a hard time deciding which white bean and kale soup to make, and here are some other soups that caught my eye:
Turkey Sausage and Quinoa Pasta Soup (veganized of course) from Shape
White Bean, Roasted Garlic and Kale Soup from The Domestic Vegan
This is my submission to this month’s Simple and in Season, to this week’s Healthy Vegan Friday, to Deb for this week’s Souper Sundays, to Ricki’s Wellness Weekend and to both Ricki and Kim’s vegan SOS challenge featuring parsnips.